Mini Fresh Fruit & Custard Tarts


These fresh fruit & custard tarts are a burst of fruity freshness and creamy indulgence, blending the velvety richness of smooth custard, and fresh whipped cream with the vibrant colours and sweetness of fresh fruits. These mini delights are perfect for any occasion, from intimate gatherings to elaborate celebrations.

A Perfectly Crisp Tart Base

At the heart of every great tart lies the foundation—a crisp, buttery tart shell that cradles the creamy custard, cream and fresh fruit topping. Making these mini wonders begins with the perfect balance of flour, butter, and a touch of sweetness. The result is a golden-brown shell that shatters with each bite, providing the perfect textural contrast to the lush custard and juicy fruits.

The Creamy Custard Filling

The custard filling is the star of the show, and achieving the perfect consistency is an art in itself. Silky and smooth, this custard is often infused with vanilla or other flavour extracts to add depth. The key lies in the gradual incorporation of warm milk into a mixture of eggs, sugar, and flour, creating a velvety smooth custard that will melt in your mouth.

Fresh Fruits For a Splash of Colour & Flavour

What sets these Fresh Fruit Custard Tarts apart is the vibrant medley of fresh fruits adorning the top. From succulent berries to tropical slices, the options are as diverse as your taste buds desire. Not only do the fruits add a burst of colour, but they also contribute layers of sweetness and acidity that dance harmoniously with the custard in every bite.

Bringing it All Together

Once the tart shells have cooled, each is generously filled with the custard, creating a creamy canvas for the fruit masterpiece. Arrange a variety of fresh fruits in an artful display, letting your creativity run wild. The result is not just a dessert but a visual masterpiece that’s almost too pretty to eat—almost.

Perfect for Every Occasion

Whether you’re hosting a brunch, celebrating a milestone, or simply satisfying a sweet craving, these custard tarts are the epitome of versatility. They are ideal for children & serving on dessert tables, ensuring that everyone gets a taste of them. They are easy to make ahead of time, just add the fresh fruits last minute if you don’t plan to glaze them with a jelly gel.

Mini Fresh Fruit Custard Tarts are more than just a dessert for me; I find creating these mini wonders so satisfying. The beauty doesn’t just lie in the taste but in the artistry of the presentation too. Gathering your favourite fruits to whip up a batch of these beauties is an enjoyable family affair!

Mini Fresh Fruit & Custard Tarts

These delicious-filled biscuits are very popular in Morocco and are a famous pick for any party and special occasion. It is a very well-known and tasty combination of tangy fruit, smooth custard or fluffy whipped cream that boasts all the unique flavours together in a crumbly sweet biscuit cup.
I only had a pack of 2 tart tins, but if you don't have any tart tins you can make mini ones in a cupcake tray as I did. These can be more convenient for appetizers and parties as they make more. You can fill them with freshly whipped double cream or custard or both, we usually have a bit of both as my son isn't too keen on cream.
Servings 30
Prep Time 30 minutes
Cook Time 20 minutes
Making the Custard 20 minutes
Total Time 1 hour 10 minutes


  • 1 cupcake tin or tart tins


  • Fresh Strawberries Washed and sliced
  • Fresh kiwi or Grapes Washed and sliced
  • Fresh or tinned Peach Peeled and sliced
  • You can use whipping cream to fill the tarts or store-bought custard if you don't want to make your own

Smooth Vanilla Custard

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 6 large egg yolks
  • ¾ cup granulated sugar
  • Pinch of salt

For the Biscuit Base

  • 250 g Softened Butter
  • 140 g Caster Sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 300 g Plain Flour


  • First make your biscuit dough by mixing the softened butter and caster sugar in a large bowl with a spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
  • Sift over plain flour and stir until the mixture is well combined, I usually use my hands for this to give everything a really good mix and press the dough together.
  • Roll out the dough so that it is about 1cm thick and then using a round biscuit cutter, cut out as many circles as possible.
  • Place the dough circles into a greased cupcake tin and shape well into the cups
  • Make some balls from tinned foil paper and place them into each biscuit cup so that it keeps its shape while baking.
  • Bake for about 15mins on a medium heat or until light brown in colour.
  • Let cool and make the custard according to its directions and fill the biscuit cups about ½ way.
  • Place in the fridge to cool for a while and begin to whisk your whipping cream.
  • You can either pipe or spoon-fill your cream into the cups and then decorate or place your sliced fruits as you please on top of the cream.
  • Finally, you can glaze the fruit or garnish with sprinkles or grated milk chocolate.
  • Keep refrigerated until just before serving.

Homemade Smooth Vanilla Custard

  • In a saucepan, combine the whole milk and heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and the pod to the milk mixture. If using vanilla extract, you'll add it later.
  • Heat the mixture until it just begins to simmer. Remove it from heat and let it steep for about 15-20 minutes to infuse the vanilla flavour.
  • In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
  • Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling the eggs. If using a vanilla bean, remove it at this stage. If using vanilla extract, add it now.
  • Pour the combined mixture back into the saucepan through a fine-mesh sieve to remove any cooked egg bits and achieve a smoother texture.
  • Over medium-low heat, cook the custard mixture, stirring constantly with a wooden spoon or spatula. Ensure the mixture doesn't boil; you're aiming for a gentle simmer.
  • Continue cooking until the custard coats the back of the spoon or spatula, and you can draw a line through it with your finger. This typically takes about 8-10 minutes.
  • Once done, remove the custard from heat and let it cool slightly before filling the tart cases.
  • Note: If you are making it ahead of time, transfer it to a bowl, cover it with plastic wrap directly touching the surface of the custard to prevent skin from forming, and refrigerate for at least 2-3 hours or overnight.


If you want to pre make everything the night before or quite some time before serving then leave the fruit part until the end or it will dry and wrinkle (unless you are glazing it with some gelatin or jelly gel)
Course: Dessert
Cuisine: Moroccan
Keyword: appetizer, biscuit tarts, custard tarts, desserts, egg custard, fresh fruit, shortcrust pastry, tarts

Join the Conversation

  1. Yeah we use it on our teas & coffees here in UAE. If you go to any coffee shop you will find them there too.

  2. Amazing article!! So much detail!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.