Mini Fruit Tart Platter for Parties
So you want a dessert that screams “I tried” without actually trying that hard? These Mini Fruit Tarts are doing the most—in the best way. Buttery crusts, creamy filling, and colorful fruit piled on top like they’re auditioning for a magazine cover.
They’re cute. They’re classy. And yes, people will ask where you bought them.
Why This Recipe Is Awesome
- Perfect for parties and special occasions
- Individual portions = no slicing stress
- Fresh, light, and not overly sweet
- Customizable with any fruit you like
- Look bakery-level fancy with home-kitchen effort
These are small desserts with big confidence.
Ingredients You’ll Need
For the Tart Shells
- 2½ cups all-purpose flour
- ½ cup powdered sugar
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 tsp vanilla extract
For the Cream Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
For the Fruit Topping
- Strawberries, sliced
- Blueberries
- Kiwi slices
- Raspberries
- Mango or grapes
Optional: apricot jam for glaze
Step-by-Step Instructions
- Preheat the oven.
Set it to 350°F (175°C). - Make the tart dough.
Combine flour and powdered sugar. Cut in butter until crumbly. Add egg and vanilla, mixing just until dough forms. - Shape the shells.
Press dough into mini tart pans or a muffin tin. Poke the bottoms with a fork. - Bake the shells.
Bake for 12–15 minutes until lightly golden. Cool completely. - Prepare the filling.
Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream separately, then fold it in. - Fill the tarts.
Spoon or pipe filling into cooled tart shells. - Add fruit.
Arrange fruit on top however you like. Neat or chaotic—both work. - Optional glaze.
Warm apricot jam and brush lightly over fruit for shine. - Chill.
Refrigerate 30–60 minutes before serving.
Common Mistakes to Avoid
- Warm shells: Melted filling is not the vibe.
- Watery fruit: Pat fruit dry first.
- Overfilling: Keep it balanced.
- Overbaking shells: Pale golden is perfect.
- Assembling too early: Fruit stays fresher closer to serving.
Alternatives & Substitutions
- Store-bought shells: Totally acceptable.
- Custard filling: Swap cream cheese for vanilla pastry cream.
- Dairy-free: Use plant-based cream cheese and coconut cream.
- Chocolate twist: Add melted chocolate to the shells.
- Seasonal fruit: Use what looks best—always.
IMO, berries are undefeated for tart topping.
FAQ (Frequently Asked Questions)
How many tarts does this make?
About 18–24 mini tarts.
Can I make these ahead of time?
Bake shells and prep filling a day ahead. Assemble day-of.
Do I need tart pans?
No. A muffin tin works fine.
Can kids help decorate?
Absolutely. It’s basically edible art.
Do these travel well?
Yes—just keep them chilled.
Are these overly sweet?
Nope. Fresh fruit keeps them balanced.
Final Thoughts
This Mini Fruit Tart Platter is colorful, elegant, and perfect for parties when you want a dessert that looks impressive but feels light and fresh.
Serve them up and enjoy the compliments—they’re guaranteed.
