These mini fresh fruit tartlets are the perfect balance of buttery crust, creamy filling, and vibrant, juicy fruit. Adapted from a classic recipe by Jennifer Paterson, they make an elegant dessert for parties, afternoon tea, or a special treat any day of the week. With just a handful of ingredients, you can create 8–10 beautiful tartlets that look bakery-worthy but are surprisingly simple to make at home.
Why You’ll Love These Fruit Tartlets
- No-fuss pastry: Uses a basic shortening crust that’s easy to handle.
- Quick assembly: Ready in under an hour, including baking and cooling.
- Customizable: Top with your favorite seasonal berries or mixed fruits.
- Make-ahead friendly: Prepare shells and filling in advance for stress-free entertaining.
IngredientsFor the Pie Crust (makes 8–10 tartlets)
- 1⅓ cups (167g) all-purpose flour
- ½ teaspoon (2ml) salt
- ½ cup (118ml) vegetable shortening (such as Crisco)
- 3–6 tablespoons (45–90ml) iced water
For the Filling & Topping
- 2 ounces (60g) bittersweet chocolate, melted
- ½ cup (121g) cream cheese, room temperature
- 1 tablespoon (15ml) heavy cream
- 3 teaspoons sugar
- 1 capful (about 1 teaspoon) vanilla extract
- Fresh berries (strawberries, blueberries, raspberries, blackberries, etc.)
- Apricot or strawberry jam, melted (for glazing)
Step-by-Step Instructions
- Make the Pastry Crust
In a mixing bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add iced water, 1 tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and chill for 15–20 minutes. - Bake the Tartlet Shells
Preheat oven to 375°F (190°C). Roll out the dough thinly and cut circles to fit your muffin tins or mini tart pans. Line the tins with the pastry, prick the bottoms with a fork to prevent puffing. Bake for about 10 minutes or until lightly golden. Cool completely in the pans. -
- Prepare the Chocolate Barrier
Once the shells are cool, brush the insides with melted bittersweet chocolate. This creates a moisture barrier and adds a subtle rich flavor. Let the chocolate harden (about 10 minutes). - Whip the Cream Cheese Filling
In a bowl, beat together the room-temperature cream cheese, heavy cream, sugar, and vanilla extract until smooth and creamy. - Assemble the Tartlets
Fill each cooled shell with a spoonful of the cream cheese mixture. Top generously with fresh berries or fruit pieces. Brush the fruit lightly with melted jam for a beautiful glossy finish.
Serving SuggestionsServe these tartlets chilled or at cool room temperature. They pair wonderfully with a cup of tea, coffee, or a glass of sparkling wine. For an extra touch, add a sprig of fresh mint or a dusting of powdered sugar.Tips for Success
- Chill the dough: Keeps the crust tender and prevents shrinking.
- Work quickly with fruit: Use the freshest berries possible and assemble close to serving time for best texture.
- Glaze generously: The melted jam not only shines but helps preserve the fruit.
- Variations: Swap cream cheese for pastry cream or add lemon zest to the filling for brightness.
These fresh fruit tartlets are proof that simple ingredients can create something truly special. Whether you’re hosting a gathering or treating yourself, this recipe delivers every time.Enjoy! Let us know how yours turn out in the comments.Recipe adapted from Jennifer Paterson via YaDa Chef. For personal chef services or catering inquiries, contact us at 954-367-9232 or info@yadachef.com.
- Prepare the Chocolate Barrier
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