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Close-up of mini fruit tartlets with glossy mango rose toppings and fresh strawberries, blueberries, and grapes.

Fruit Tartlets with Lemon Pastry Cream

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 14 mini tarts
These Fruit Tartlets feature buttery tart shells made with almond flour for a delicate crunch. The smooth lemon pastry cream is rich, silky, and subtly sweet, making the perfect base for fresh fruits like mango, grapes, blueberries, and strawberries.
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Fruit Tartlets with Lemon Pastry Cream

Ingredients
  

Tart Shell
  • ⅔ cup all-purpose flour
  • ½ stick unsalted butter, softened
  • ¼ cup powdered sugar
  • 3 tablespoons beaten egg
  • 1 tablespoon almond flour, optional, but recommended
Lemon pastry cream
  • 3 large egg yolks
  • 1¼ cup milk
  • ¾ tablespoon lemon juice
  • ¼ cup granulated sugar
  • ¼ sticks unsalted butter
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
For assembly
  • Mango, diced
  • Grapes, halved
  • Blueberry
  • Strawberry, sliced

Method
 

Tart shell:
  1. In a mixing bowl, add all purpose flour, softened unsalted butter, powdered sugar, beaten egg, and almond flour.
    ⅔ cup all-purpose flour, ½ stick unsalted butter, ¼ cup powdered sugar, 3 tablespoons beaten egg, 1 tablespoon almond flour
  2. Mix until a soft dough forms—do not overmix.
  3. Shape the dough into a log, wrap in plastic wrap, and chill for 30 minutes.
  4. While chilling, begin preparing the pastry cream.
  5. Preheat oven to 375°F (190°C).
  6. Slice dough into 14 equal portions (~0.5 oz / 15g each).
  7. Press each piece evenly into tart molds and chill again for 15 minutes.
  8. Bake for 15–20 minutes, or until lightly golden.
  9. Let tart shells cool completely before filling.
Make Lemon Pasty Cream
  1. In a saucepan, combine egg yolks, milk, lemon juice, sugar, butter, cornstarch, lemon zest, and vanilla extract..
    3 large egg yolks, 1¼ cup milk, ¾ tablespoon lemon juice, ¼ cup granulated sugar, ¼ sticks unsalted butter, 3 tablespoons cornstarch, 1 teaspoon lemon zest, ½ teaspoon vanilla extract
  2. Cook over medium-low heat, stirring constantly for 15–20 minutes until thickened.
  3. Transfer to a bowl, press plastic wrap directly on the surface, and chill until fully cooled.
Assemble the Fruit Tartlets
  1. Pipe or spoon chilled lemon custard into each tart shell.
  2. Top with a variety of fresh fruits like mango, grapes, blueberries, and strawberries.
    Mango, Grapes, Blueberry, Strawberry
  3. Serve chilled.

Notes

Make-Ahead:
  1. Before baking: Freeze pressed tart shells up to 1 month. Bake straight from frozen (add 2–3 minutes).
  2. After baking: Freeze cooled shells up to 2 months. Re-crisp in the oven at 325°F (165°C) for 3–5 minutes before filling.
Storage:
  1. Assembled tarts: Store in an airtight container in the fridge for up to 2 days. After that, the crust may become soggy.
  2. Tart shells only: Store in an airtight container at room temperature for 4–5 days.
  3. Custard only: Store in the fridge for up to 3 days.
  4. Tip: Assemble just before serving for the freshest result!