10 Mini Tart Recipes for Beginners

Bite-sized, pretty, and surprisingly easy—mini tarts are the kind of dessert that makes you look like a pro without breaking a sweat.

They start with simple crusts, quick fillings, and small portions that feel way less intimidating than a full pie. The best part? You can go fruity, chocolatey, creamy, or even savory.

Let’s look at 10 mini tart recipes that beginners can actually pull off and enjoy every crumb!

Basic Tools & Ingredients You’ll Need

Before you jump into the fun part—filling and decorating—you’ll want the right tools and ingredients on hand.

Having a simple setup makes the whole process less stressful and way more enjoyable.

Here’s what you’ll actually need to start baking mini tarts at home.

Mini Tart Pans or Muffin Tins

You don’t need fancy bakeware to make mini tarts. A standard 12-cup muffin tin works just fine if you don’t own tart pans. Each cup should hold about ¼ cup of dough or filling.

If you want those perfectly fluted edges, mini tart pans with removable bottoms are worth the small investment. Start with 6–12 pans, depending on how many you want to bake at once.

Shortcrust Pastry

The crust is the backbone of your tart, so you’ll want something sturdy yet tender.

You can make your own shortcrust pastry with just 1 ¼ cups all-purpose flour, ½ cup unsalted butter (cold, cubed), ¼ cup sugar, 1 egg yolk, and 2–3 tablespoons cold water.

Blend until it comes together, chill, then roll out.

Not in the mood for homemade? Store-bought pie crust or puff pastry sheets are perfectly fine shortcuts—no shame in keeping things simple.

Simple Fillings

This is where the creativity kicks in. Stick with easy, no-fuss fillings that don’t require hours of prep:

• Fruit: About 1 cup sliced strawberries, blueberries, or kiwi makes a fresh and colorful topping.
• Chocolate Ganache: Mix 1 cup semi-sweet chocolate chips with ½ cup heavy cream for a silky smooth filling.
• Custard or Pudding: Use a basic vanilla custard or even instant pudding mix (about 2 cups prepared) if you’re short on time.

Optional Toppings

The finishing touch can make your tarts look bakery-worthy. Keep a few of these on hand:

• Whipped Cream: 1 cup heavy cream + 2 tablespoons powdered sugar, whipped until soft peaks.
• Chopped Nuts: Almonds, hazelnuts, or pistachios add crunch. Start with ¼ cup per batch.
• Powdered Sugar: A quick dusting instantly makes tarts look polished.

1. Classic Mini Fruit Tarts

Think of these as the poster child of mini tarts—flaky crust, silky custard, and colorful fruit on top.

They’re light, refreshing, and make you look like you know a thing or two about pastry, even if it’s your first attempt.

Ingredients (makes 12):

• 1 sheet shortcrust pastry (about 250 g / 9 oz)
• 1 ½ cups whole milk
• 3 egg yolks
• ⅓ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup mixed fruit (strawberries, blueberries, kiwi, raspberries)

Instructions:

1. Preheat oven to 350°F (175°C). Cut pastry into 12 circles and press into muffin tin cups.
2. Prick with a fork, bake 10–12 minutes until lightly golden. Cool.
3. Heat milk until warm. In a bowl, whisk yolks, sugar, and cornstarch. Slowly whisk in warm milk.
4. Return to pan, cook until thick, 3–4 minutes. Stir in vanilla. Cool.
5. Fill shells with custard, top with fruit. Arrange in circles or rainbow patterns for flair.

2. Chocolate Ganache Mini Tarts

This one’s for the chocolate lovers. Smooth, rich ganache fills a buttery crust, and the whole thing comes together in minutes.

Add a raspberry or pinch of sea salt, and you’ve got a fancy treat with zero fuss.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• Optional: fresh raspberries, sea salt

Instructions:

1. Bake tart shells at 350°F for 10–12 minutes. Cool.
2. Heat cream until steaming. Pour over chocolate, let sit 2 minutes, stir smooth.
3. Fill shells with ganache.
4. Chill 20 minutes. Top with raspberries or sea salt before serving.

3. Lemon Curd Mini Tarts

Overview:
Bright, tangy, and a little zesty—these mini tarts are sunshine in pastry form. They balance sweetness and tartness perfectly, and the glossy lemon filling looks as good as it tastes.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• ½ cup lemon juice (2–3 lemons)
• Zest of 1 lemon
• 3 eggs
• ½ cup sugar
• ¼ cup butter

Instructions:

1. Bake tart shells at 350°F for 10–12 minutes. Cool.
2. In a saucepan, whisk juice, zest, eggs, and sugar. Cook, stirring constantly, until thick, 5–6 minutes.
3. Remove from heat, stir in butter.
4. Cool slightly, spoon into shells. Chill for 1 hour.

4. Mini Apple Pie Tarts

These are basically apple pie, but in tiny, hand-held form. They’re warm, cozy, and perfect for fall or when you just want the taste of apple pie without the commitment of a whole pie.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 2 medium apples, peeled and diced (about 2 cups)
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter
• 1 tablespoon flour

Instructions:

1. Half-bake tart shells (350°F, 7 minutes).
2. In a pan, melt butter. Add apples, sugar, cinnamon, and flour. Cook until softened, 5 minutes.
3. Fill shells with apple mix.
4. Top with lattice or crumble (¼ cup flour + 2 tablespoons butter + 2 tablespoons sugar rubbed together).
5. Bake 12–15 minutes until golden.

5. Mini Cheesecake Tarts

If you love cheesecake but don’t want to bake a giant one, these mini versions are your best friend.

They’re creamy, smooth, and can be topped with fruit, caramel, or whatever sweet craving you’ve got.

Ingredients (makes 12):

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 5 tablespoons melted butter
• 8 oz (225 g) cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• Optional: fruit or caramel drizzle

Instructions:

1. Preheat oven to 325°F (160°C). Mix crumbs, sugar, and butter. Press 1 tablespoon into each muffin liner.
2. Beat cream cheese, sugar, egg, and vanilla until smooth.
3. Spoon 2 tablespoons filling into each crust.
4. Bake 15–18 minutes until just set. Cool.
5. Top with fruit or caramel.

6. Nutella Hazelnut Mini Tarts

These are the definition of quick and indulgent.

With just Nutella and a sprinkle of hazelnuts, you’ve got a tart that feels decadent but takes almost no effort. Perfect for last-minute guests or late-night cravings.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 1 cup Nutella
• ¼ cup chopped hazelnuts

Instructions:

1. Bake tart shells at 350°F for 10–12 minutes. Cool.
2. Spoon about 1 tablespoon Nutella into each shell.
3. Sprinkle hazelnuts on top.
4. Chill 10 minutes before serving to set.

7. Mini Pumpkin Tarts

All the cozy flavors of pumpkin pie, but in adorable bite-sized portions. These are a fall favorite and taste even better with a dollop of whipped cream on top.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 1 cup canned pumpkin puree
• ½ cup evaporated milk
• 1 egg
• ¼ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger

Instructions:

1. Preheat oven to 350°F. Line muffin tin with pastry shells.
2. Mix pumpkin, milk, egg, sugar, and spices until smooth.
3. Spoon filling into shells, about 2 tablespoons each.
4. Bake 18–20 minutes until filling is set.
5. Cool and top with whipped cream.

8. Mini Coconut Cream Tarts

Creamy, tropical, and lightly sweet—these coconut cream tarts are smooth on the inside with a little crunch of toasted coconut on top.

A dreamy dessert that looks more complicated than it is.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 1 cup coconut milk
• 2 tablespoons cornstarch
• ¼ cup sugar
• 1 egg yolk
• ½ teaspoon vanilla extract
• ¼ cup toasted coconut flakes

Instructions:

1. Bake tart shells at 350°F for 10–12 minutes. Cool.
2. In a saucepan, whisk coconut milk, sugar, cornstarch, and egg yolk. Cook over medium until thick, 4–5 minutes.
3. Stir in vanilla. Cool slightly.
4. Spoon into shells, top with toasted coconut.
5. Chill 30 minutes before serving.

9. Savory Spinach & Cheese Mini Tarts

Not every tart has to be sweet. These savory mini tarts are cheesy, herby, and make the perfect appetizer for brunch or a dinner party. They’re basically quiche’s fun little cousin.

Ingredients (makes 12):

• 1 sheet shortcrust pastry
• 1 cup fresh spinach, chopped
• ½ cup shredded cheddar cheese
• ¼ cup cream cheese
• 2 eggs
• ¼ cup milk
• Pinch of salt and pepper

Instructions:

1. Bake tart shells halfway (350°F, 7 minutes).
2. In a bowl, mix spinach, cheeses, eggs, milk, salt, and pepper.
3. Spoon filling into shells until ¾ full.
4. Bake another 12–15 minutes until set and golden.
5. Serve warm.

10. Mini Strawberry Shortcake Tarts

Sweet, fresh, and light, these tarts combine fluffy whipped cream, juicy strawberries, and a crisp crust. It’s a no-bake, no-stress recipe that screams summertime.

Ingredients (makes 12):

• 1 sheet shortcrust pastry (or ready-made tart shells)
• 1 cup strawberries, diced
• 1 tablespoon sugar
• 1 cup whipped cream

Instructions:

1. Bake tart shells if using pastry (350°F, 10–12 minutes). Cool completely.
2. Toss strawberries with sugar, let sit 10 minutes to release juices.
3. Spoon whipped cream into shells.
4. Top with strawberries and drizzle with a little juice.
5. Serve immediately for the best texture.

Tips for Beginners

Making mini tarts doesn’t have to feel like climbing a culinary mountain. A few smart shortcuts and techniques can make the process smoother, tastier, and far less intimidating.

Here’s a breakdown of tips that will save you time, frustration, and maybe even a few burnt crusts.

Use Store-Bought Crusts to Save Time

Homemade pastry is wonderful, but it’s not always realistic when you’re pressed for time.

A standard pack of 2 store-bought pie crusts (about 250 g / 9 oz each) can yield around 12–15 mini tart shells.

Roll them out slightly thinner for a delicate bite, then cut circles with a 3-inch cookie cutter or even a drinking glass. It’s fast, reliable, and no one will complain about the flavor.

Prep Fillings in Advance

Filling is where most of the flavor comes from, so why not get ahead of the game? Custards, curds, and ganache all store well in the fridge for up to 2–3 days in airtight containers.

For example, lemon curd can be made ahead and kept chilled, while chocolate ganache firms up nicely and only needs a quick stir before using.

If you’re planning a party, prepping fillings a day or two early makes tart assembly almost effortless.

How to Avoid Soggy Bottoms (Blind Baking Basics)

Nothing ruins a tart faster than a soggy crust. The solution? Blind baking.

Line each tart shell with parchment or a small square of foil, then fill with about 2 tablespoons of pie weights or dried beans.

Bake at 350°F (175°C) for 10–12 minutes, remove the weights, and bake for another 3–5 minutes until golden.

This extra step ensures your crust stays crisp, even when filled with creamy custards or juicy fruit.

Best Way to Store Mini Tarts

Tarts are at their best fresh, but you can definitely store them. For cream or custard-filled tarts, keep them covered in the fridge for up to 2 days.

Fruit tarts are best eaten the same day, though you can store shells separately in an airtight container at room temperature for up to 3 days.

If you’d like to freeze, stick to plain tart shells. Wrap cooled shells in plastic wrap, then store in freezer bags for up to 1 month. When ready, thaw at room temperature and fill as needed.

Final Words

Mini tarts prove that baking doesn’t need to be complicated. They’re simple to make, easy to customize, and always a hit at the table.

Play around with different fillings, mix up toppings, and don’t be afraid to get creative with decorations. That’s half the fun.

Tried one of these mini tarts? Share your creations—we’d love to see them!

FAQs

Can I freeze mini tarts?

Yes—but with a little strategy. It’s best to freeze the tart shells only. Bake them, let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag.

They’ll keep for up to 1 month. When you’re ready, thaw at room temperature and fill as you like. Freezing filled tarts (especially with custard or fruit) usually makes them soggy.

How can I make the crust gluten-free?

Swap regular flour for a 1:1 gluten-free baking blend. Look for one that already includes xanthan gum for structure.

You’ll need about 1 ¼ cups of the blend to replace the flour in a standard shortcrust recipe. The dough may be slightly more delicate, so chill it longer (about 45 minutes) before rolling out.

What are some quick time-saving hacks?

• Use store-bought pastry or pre-made mini tart shells when you’re short on time.
• Prep fillings like lemon curd, chocolate ganache, or cheesecake batter 1–2 days in advance and keep them in the fridge.
• For easy decorating, keep toppings simple: a handful of berries, a dusting of powdered sugar, or a spoonful of whipped cream goes a long way.