Assorted Fruit Cream Tartlets with Crispy Pastry Shells are elegant, bite-sized desserts featuring buttery, flaky shells filled with luscious flavored creams and topped with fresh fruits or nuts. Each tartlet is uniquely decorated, offering both visual appeal and a delightful variety of textures and flavors.
Why You’ll Love This Recipe
- Impressive Presentation: Perfect for special occasions and afternoon tea.
- Flavor Variety: Each tartlet can be made with a different fruit or cream filling.
- Customizable Toppings: Great way to use seasonal fruits and nuts.
- Crispy Texture: The layered pastry shells stay wonderfully crisp.
- Entertaining Favorite: Guests love the individual servings and stunning display.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Puff pastry or phyllo dough
- Butter (melted, for brushing layers)
- Mascarpone or cream cheese
- Whipping cream
- Powdered sugar
- Vanilla extract
- Fresh fruits (blueberries, raspberries, grapes, pineapple, etc.)
- Crushed nuts (pistachios, hazelnuts)
- Freeze-dried fruit or decorative herbs (optional)
Directions
- Prepare the Tart Shells:
Cut puff pastry or layer phyllo dough into circles. Brush with butter between layers and press into tart molds. Bake at 375°F (190°C) for 10–12 minutes or until golden brown and crisp. - Make the Cream Fillings:
Beat mascarpone or cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream to lighten. Divide into portions and add fruit purées (e.g., blueberry, raspberry) for varied flavors. - Fill the Shells:
Once cooled, spoon or pipe the flavored creams into the tart shells. - Decorate:
Top with fresh fruit, nuts, or decorative elements like dried apple slices or chocolate curls. - Chill:
Refrigerate for at least 30 minutes before serving for best flavor and structure.
Servings and Timing
Servings: 8–10 tartlets
Preparation time: 30 minutes
Baking time: 10–12 minutes
Chilling time: 30 minutes
Total time: About 1 hour 15 minutes
Variations
- Chocolate Cream Base: Add cocoa or melted chocolate to the cream filling.
- Lemon or Citrus Flavors: Mix in lemon curd or orange zest for a tangy twist.
- Matcha or Pistachio Cream: For a more exotic or nutty flavor profile.
- Mini Tart Bites: Use smaller molds for bite-sized servings at parties.
Storage/Reheating
Store assembled tartlets in the refrigerator in an airtight container for up to 2 days. For best texture, fill just before serving. Baked tart shells can be kept in a sealed container at room temperature for 2–3 days.
FAQs
Can I use store-bought tart shells?
Yes, store-bought shells work well if you’re short on time.
Can I use canned fruit?
Canned fruit is fine, but drain it well to avoid soggy shells.
How do I keep the tart shells from getting soggy?
Brush a thin layer of melted chocolate or jam inside the shell before adding cream.
Can I freeze the tartlets?
It’s best not to freeze assembled tartlets, but you can freeze the shells separately.
What fruits are best?
Berries, sliced grapes, and citrus segments work wonderfully.
Can I use dairy-free alternatives?
Yes, substitute dairy-free cream cheese and coconut cream for a vegan version.
Do I need tart molds?
Tart molds help shape them evenly, but muffin tins can be used as an alternative.
Can I make them ahead?
Yes, prepare the shells and cream a day ahead. Assemble just before serving.
Are these suitable for kids?
Absolutely—just avoid nuts if there are allergy concerns.
Can I color the cream filling?
Yes, add food coloring or fruit purée for natural tints.
Conclusion
Assorted Fruit Cream Tartlets with Crispy Pastry Shells offer an irresistible mix of textures, flavors, and visual charm. Perfect for entertaining or indulging, these delicate treats are endlessly customizable and guaranteed to impress any guest. Whether topped with fresh berries or filled with luscious creams, they’re a celebration of elegance in every bite.
PrintAssorted Fruit Cream Tartlets with Crispy Pastry Shells
Assorted Fruit Cream Tartlets with Crispy Pastry Shells are elegant mini desserts made with flaky pastry shells, creamy flavored fillings, and vibrant fresh fruits—perfect for entertaining, gifting, or enjoying as a beautiful bite-sized indulgence.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
- 1 sheet puff pastry or 8–10 phyllo sheets
- 2 tbsp butter, melted (for brushing layers)
- 8 oz mascarpone or cream cheese
- 1/2 cup whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Fruit purées (optional: raspberry, blueberry, mango)
- Assorted fresh fruits (blueberries, raspberries, grapes, pineapple, etc.)
- 2 tbsp crushed nuts (pistachios, hazelnuts, optional)
- Freeze-dried fruit or decorative herbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut puff pastry or stack buttered phyllo layers and cut into circles to fit tart molds or muffin tins. Press into molds and bake for 10–12 minutes until golden and crisp. Let cool.
- In a bowl, beat mascarpone or cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cream to stiff peaks and fold into the cheese mixture.
- Divide cream into portions and flavor with fruit purées if desired.
- Spoon or pipe flavored creams into cooled tart shells.
- Top each tartlet with fresh fruit, crushed nuts, and decorative elements like freeze-dried fruit or herbs.
- Chill assembled tartlets in the refrigerator for at least 30 minutes before serving.
Notes
- Brush tart shells with melted chocolate or jam to prevent sogginess before adding cream.
- Use muffin tins if tart molds aren’t available.
- Assemble just before serving for optimal texture.
- Use fruit purée or zest to customize filling flavors naturally.
- Phyllo dough creates a flakier shell, puff pastry a more buttery one—both work well.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg