Mini Fresh Fruit Tart
Mini Fresh Fruit Tarts made with a homemade brown sugar oat tart shell, topped with sweet cream and fresh fruit and berries! Lovely dessert with fabulous fresh flavors everyone enjoys!
Servings: 12
Calories: 560kcal
Ingredients
- 4 ⅓ cups Flour
- ⅔ cups Rolled oats
- ½ tsp Baking powder
- ½ tsp Salt
- 1 TBSP Brown sugar
- 1 ½ cups Shortening
- ½ cup Butter cold, cut into small cubes
- 1 Egg
- 1 TBSP Vinegar
- 1 cup Ice water
Fruit and filling
- 4 cups diced peaches, strawberries, blueberries and raspberries. washed, diced
- Custard or pudding prepared per package instructions
- ½ cup Chocolate chips melted
- jam heated, then brushed on top fruit
Instructions
- Start preheating the oven to 375°F. Then, spray a standard muffin pan with non-stick baking spray in each section, set aside.
- In a large bowl, stir together the flour, oats, baking powder, salt and brown sugar. Then, cut in the shortening with a pastry cutter.
- Next, add in small pieces of cold butter while continuing to mix with the pastry cutter. I used my Kitchen Aid mixer and just tossed all the ingredients in and used the whisk attachment to combine.
- In a separate small bowl, combine and stir together the egg, vinegar and the ice water. Pour this mixture to the flour mixture and mix well.
- Roll out the dough on a floured surface until it is about 1/4-1/2" thick. Cut out 2-3" round diameter circles of dough. I used the largest circle Ateco Cutters I had to cut out the mini tart crusts, they worked out perfectly for pressing into the muffin pan.
- Transfer each circle cut out into the muffin tin, lightly press the dough inside and around the sides too. Then, prick the bottom of the dough with a fork 3 times to help with shrinking.
- Bake for 15 minutes, or until light golden brown. Let the crusts cool after baking before adding the filling.
- After they crusts are done, spoon pudding into each cup and top with the fresh fruit. Optional: microwave 1 TBSP any type of jam, then brush on top of the fruit. Drizzle with melted chocolate, if desired. Enjoy!
Notes
Tart shells can be made ahead of time and stored in an airtight container on the counter for 1-2 days before serving. They can also be frozen for 2 months.
Once tarts are filled with cream and fruit, they should be served within a couple hours, keeping them chilled before serving.
Nutrition
Calories: 560kcal | Carbohydrates: 49g | Protein: 7g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 4g | Cholesterol: 36mg | Sodium: 177mg | Potassium: 90mg | Fiber: 2g | Sugar: 11g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 3mg