Ingredients
Scale
For the Tart Dough
- 1 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, cold, cut into small pieces
- 3 tablespoons milk
For the Filling
- Generous ½ cup homemade vanilla pudding (or store-bought for convenience)
- 2 cups diced fresh fruit (e.g., berries, kiwi, grapes, cherries, or peaches)
- 2 tablespoons apricot preserves (optional for a glossy glaze)
Instructions
- Prepare the Tart Dough
- In a food processor, combine the flour, sugar, salt, and cold butter. Pulse until the mixture resembles coarse crumbs.
- Gradually add half of the milk while pulsing. Continue adding milk a splash at a time until the dough comes together. It should be pliable but not sticky. If it feels too wet, add a tablespoon of flour.
- Shape the Tart Shells
- Divide the dough into 1-tablespoon portions using a cookie scoop or tablespoon measure. Roll each portion into a ball, then press it evenly into the wells of a mini muffin pan, shaping it into small tart shells.
- Ensure the dough covers the bottom and sides evenly to avoid thin spots that may crack during baking.
- Chill the Dough
- Place the muffin pan in the refrigerator for at least 30 minutes. This step prevents the dough from shrinking during baking and ensures crisp shells.
- Bake the Tart Shells
- Preheat your oven to 350°F (175°C).
- Use a fork to prick the bottoms of the shells to prevent puffing.
- Bake the shells for 13–16 minutes, or until the edges turn golden. Let the shells cool in the pan for 5 minutes before transferring them to a wire rack.
- Assemble the Tarts
- Once the shells are completely cool, fill each one with a generous teaspoon of vanilla pudding.
- Top the pudding with diced fresh fruits, arranging them for a vibrant and appetizing presentation.
- Optional Glaze
- Mix the apricot preserves with a teaspoon of water and microwave for 15–30 seconds. Using a pastry brush, lightly glaze the fruit topping for a glossy finish.
Notes
- Dough Consistency
- The dough should be firm but not dry. If it crumbles when pressed, add a bit more milk. If it feels sticky, chill it briefly before shaping.
- Using a Food Processor
- A food processor simplifies the process, but you can also use a pastry cutter or two forks to blend the butter into the flour mixture.
- Fruit Selection
- Choose fresh, firm fruits that hold their shape. Avoid overly juicy fruits like watermelon, which may make the tarts soggy.
- Alternative Fillings
- Experiment with different fillings like chocolate ganache, lemon curd, or whipped cream.
- Storage Tips
- If not serving immediately, store the tart shells and filling separately to keep the shells crisp. Assemble just before serving.
- Prep Time: 40 minutes
- Cook Time: 15 minutes