20 Delicious Mini Tart Recipes for Every Occasion

Who can resist the charm of mini tarts? Whether you’re hosting a fancy brunch, looking for the perfect party appetizer, or simply craving a sweet treat, these bite-sized delights are sure to impress. From savory to sweet, and everything in between, we’ve rounded up 20 Delicious Mini Tart Recipes for Every Occasion that will make your next gathering unforgettable. Let’s dive into these irresistible recipes that are as fun to make as they are to eat!

Classic Mini Lemon Tarts

These Classic Mini Lemon Tarts are the perfect bite-sized treat, combining a buttery crust with a tangy lemon filling that’s sure to brighten any day.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 large egg yolks
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 2 large egg yolks until a dough forms.
2. Press the dough into mini tart pans, ensuring an even layer. Bake for 12-15 minutes until lightly golden. Let cool.
3. For the filling, whisk together 1/4 cup fresh lemon juice, 1 tbsp lemon zest, 1/2 cup granulated sugar, and 2 tbsp cornstarch in a saucepan. Gradually add 1/2 cup water, stirring constantly over medium heat until thickened.
4. Remove from heat and stir in 1 tbsp unsalted butter until smooth. Pour the filling into the cooled tart shells and refrigerate for at least 2 hours before serving.

The magic of these tarts lies in the contrast between the crisp, buttery crust and the velvety, zesty lemon filling—a duo that never fails to impress.

Tip: For an extra glossy finish, brush the tops with a little warmed apricot jam before serving.

Mini Chocolate Ganache Tarts

These Mini Chocolate Ganache Tarts are the perfect bite-sized treat for any chocolate lover, combining a crisp crust with a silky smooth filling.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and a pinch of salt. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add 1 large egg yolk and pulse until the dough comes together.
2. Press the dough into mini tart pans, ensuring an even layer on the bottom and sides. Bake for 12-15 minutes until golden. Let cool completely.
3. For the ganache, heat 1/2 cup heavy cream until just simmering. Pour over 4 oz finely chopped semi-sweet chocolate, let sit for 2 minutes, then stir until smooth. Stir in 1 tbsp unsalted butter and 1/2 tsp vanilla extract until fully incorporated.
4. Pour the ganache into the cooled tart shells. Refrigerate for at least 1 hour until set.

The contrast between the crunchy crust and the velvety ganache makes these tarts irresistibly decadent.

Tip: For an extra touch, sprinkle sea salt on top of the ganache before it sets for a sweet and salty flavor.

Strawberry Mini Cheesecake Tarts

These Strawberry Mini Cheesecake Tarts are the perfect bite-sized treat, combining creamy cheesecake with fresh strawberries on a buttery crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined.
2. Press the mixture into the bottoms of a 12-cup mini muffin tin to form the crusts. Bake for 5 minutes, then let cool.
3. In another bowl, beat 8 oz softened cream cheese, 1/4 cup sour cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth.
4. Spoon the cream cheese mixture over the cooled crusts. Top with 1 cup diced fresh strawberries.
5. Chill in the refrigerator for at least 2 hours before serving.

The contrast between the crunchy crust and the creamy, fruity topping makes these tarts irresistibly delightful.

Tip: For an extra glossy finish, brush the strawberries with a little warmed apricot jam before serving.

Mini Pumpkin Spice Tarts

These Mini Pumpkin Spice Tarts are the perfect bite-sized treat to savor the flavors of fall, with a creamy filling and a flaky crust that’s sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Pulse to mix.
2. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 2-3 tbsp ice water, pulsing until the dough comes together.
3. Press the dough into mini tart pans, ensuring an even layer. Bake for 10 minutes until lightly golden. Let cool.
4. In a bowl, whisk together 1 cup pumpkin puree, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and 1 large egg until smooth. Stir in 1/2 cup heavy cream.
5. Pour the filling into the cooled tart shells. Bake for 20 minutes, or until the filling is set. Cool before serving.

The magic of these tarts lies in their perfect balance of spice and sweetness, encased in a buttery crust that crumbles just right.

Tip: For an extra touch, drizzle with caramel sauce or top with whipped cream before serving.

Raspberry Almond Mini Tarts

These Raspberry Almond Mini Tarts are the perfect bite-sized treat, combining the tartness of fresh raspberries with the sweet crunch of almonds in a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup almond flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries
• 2 tablespoons sliced almonds
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F and lightly grease a mini tart pan.
2. In a food processor, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup cold cubed butter, 1/4 cup almond flour, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
3. Press the dough evenly into the prepared tart pan, forming small shells. Bake for 15 minutes until lightly golden.
4. Remove from the oven and let cool slightly. Gently press 1/2 cup fresh raspberries into each tart shell and sprinkle with 2 tablespoons sliced almonds.
5. Bake for an additional 10 minutes, or until the almonds are toasted and the raspberries are soft.
6. Let the tarts cool before dusting with 1 tablespoon powdered sugar.

The contrast between the juicy raspberries and the crunchy almond topping makes these mini tarts irresistibly delightful, perfect for afternoon tea or a fancy dessert platter.

Tip: For an extra flavor boost, drizzle the cooled tarts with a little melted dark chocolate.

Mini Key Lime Tarts

These Mini Key Lime Tarts are a burst of sunshine in every bite, combining the perfect balance of sweet and tangy flavors in a buttery crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice
• 2 large egg yolks
• 1 tbsp key lime zest
• Whipped cream, for garnish

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined.
2. Press the mixture firmly into the bottoms of 12 mini tart pans. Bake for 8 minutes, then let cool.
3. In another bowl, whisk together the sweetened condensed milk, 1/2 cup key lime juice, 2 egg yolks, and 1 tbsp key lime zest until smooth.
4. Pour the filling into the cooled crusts, filling each about 3/4 full. Bake for 10 minutes, or until the filling is set.
5. Let the tarts cool to room temperature, then chill in the fridge for at least 1 hour before serving. Garnish with whipped cream.

The zest in the filling gives these tarts an extra zing, making them irresistibly fresh and vibrant.

Tip: For an extra tangy kick, add a little more key lime zest to the filling!

Blueberry Custard Mini Tarts

These Blueberry Custard Mini Tarts are the perfect bite-sized treat, combining juicy blueberries with creamy custard in a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp ice water
• 1 cup fresh blueberries
• 1/2 cup heavy cream
• 1 large egg
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 2 tbsp ice water until the dough comes together.
2. Press the dough into mini tart pans, ensuring an even layer. Bake for 10 minutes until lightly golden. Let cool slightly.
3. In a bowl, whisk together 1/2 cup heavy cream, 1 large egg, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth. Divide 1 cup fresh blueberries among the tart shells, then pour the custard mixture over the blueberries.
4. Bake for 20 minutes, or until the custard is set and the edges are golden. Allow to cool before serving.

The contrast between the tart blueberries and the sweet, smooth custard makes these mini tarts a standout dessert that’s as beautiful as it is tasty.

Tip: For an extra glossy finish, brush the baked tarts with a little warmed apricot jam.

Mini Apple Cinnamon Tarts

These Mini Apple Cinnamon Tarts are the perfect bite-sized treat, combining the cozy flavors of apple and cinnamon in a buttery, flaky crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 medium apples, peeled and finely diced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares.
3. In a bowl, mix the diced apples with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until well coated.
4. Place a small mound of the apple mixture in the center of each pastry square, then fold the corners over the apples, pressing lightly to seal.
5. Brush each tart with the melted 1 tablespoon unsalted butter and the beaten egg for a golden finish.
6. Bake for 15-20 minutes, or until the pastry is puffed and golden.

The magic of these tarts lies in their rustic charm and the way the cinnamon-spiced apples caramelize slightly in the oven, creating a delightful contrast with the crisp pastry.

Tip: For an extra touch of sweetness, drizzle the warm tarts with a little caramel sauce before serving.

Peanut Butter Mini Tarts

These Peanut Butter Mini Tarts are the perfect bite-sized treat, combining creamy peanut butter with a crisp, buttery crust for a dessert that’s irresistibly delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/4 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Press the mixture into the bottoms and up the sides of a mini tart pan. Bake for 15 minutes, or until the crusts are lightly golden. Let cool.
3. In a medium bowl, mix together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Spoon the filling into the cooled tart shells.
4. Sprinkle 1/4 cup mini chocolate chips over the tops of the tarts. Chill in the refrigerator for at least 30 minutes before serving.

The magic of these mini tarts lies in the contrast between the crunchy crust and the smooth, rich peanut butter filling, making them a hit at any gathering.

Tip: For an extra touch, drizzle melted chocolate over the tarts before chilling.

Mini Pecan Pie Tarts

These Mini Pecan Pie Tarts are the perfect bite-sized treat, combining the rich flavors of traditional pecan pie with the convenience of a handheld dessert.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and diced
• 2 tbsp cold water
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a mini muffin tin.
2. In a bowl, combine the flour and butter until the mixture resembles coarse crumbs. Gradually add the cold water, stirring until a dough forms.
3. Press the dough into the bottom and up the sides of each muffin cup to form mini tart shells.
4. In another bowl, whisk together the brown sugar, corn syrup, egg, and vanilla extract until smooth. Stir in the chopped pecans.
5. Fill each tart shell with the pecan mixture, ensuring the pecans are evenly distributed.
6. Bake for 15-20 minutes, or until the filling is set and the crust is golden brown.

The magic of these tarts lies in their buttery crust and the gooey, nutty filling that’s just the right amount of sweet. They’re a showstopper at any gathering, offering all the indulgence of a full-sized pie in a dainty package.

Tip: For an extra touch of elegance, drizzle the cooled tarts with melted chocolate or a sprinkle of sea salt.

Cherry Vanilla Mini Tarts

These Cherry Vanilla Mini Tarts are the perfect bite-sized treat, combining the sweet tang of cherries with the warm, comforting flavor of vanilla.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tbsp ice water
• 1/2 tsp vanilla extract
• 1 cup cherry pie filling
• 1/4 cup powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F and lightly grease a mini tart pan.
2. In a food processor, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk, ice water, and vanilla extract to the food processor. Pulse until the dough comes together.
4. Press the dough into the prepared mini tart pan, ensuring an even layer at the bottom and up the sides. Prick the bottoms with a fork.
5. Bake for 10 minutes, then remove from the oven and let cool slightly.
6. Spoon the cherry pie filling into each tart shell, filling them just to the top.
7. Return to the oven and bake for another 15 minutes, or until the edges are golden.
8. Let the tarts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The contrast between the buttery crust and the juicy cherry filling makes these mini tarts irresistibly delightful, with the vanilla adding a subtle depth that elevates the whole experience.

Tip: For an extra flavor boost, try adding a pinch of almond extract to the dough along with the vanilla.

Mini Coconut Cream Tarts

These Mini Coconut Cream Tarts are a dreamy, bite-sized dessert that combines a buttery crust with a luscious coconut filling, topped with a dollop of whipped cream. Perfect for when you want something sweet but not overly indulgent.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1 cup whipped cream, for topping

Instructions

1. Preheat your oven to 350°F. In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Press the mixture into mini tart pans, ensuring an even layer on the bottom and sides. Bake for 15 minutes or until golden. Let cool.
3. In a saucepan over medium heat, whisk together the coconut milk, granulated sugar, and cornstarch. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
4. Remove from heat and stir in the vanilla extract and shredded coconut. Let the filling cool slightly before spooning it into the cooled tart shells.
5. Chill the tarts in the refrigerator for at least 2 hours. Before serving, top each tart with a dollop of whipped cream and a sprinkle of shredded coconut.

The contrast between the crisp crust and the creamy coconut filling makes these tarts irresistibly delightful. They’re a hit at parties or as a fancy treat for yourself.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the filling.

Banana Caramel Mini Tarts

These Banana Caramel Mini Tarts are the perfect bite-sized treat, combining the creamy sweetness of bananas with the rich depth of caramel in a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp ice water
• 1/2 cup caramel sauce
• 2 ripe bananas, sliced
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse to mix.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
3. Gradually add 2 tbsp ice water, pulsing until the dough just comes together. Press the dough into mini tart pans and bake for 15 minutes, or until golden. Let cool.
4. Once cooled, spread 1/2 cup caramel sauce evenly over the bottom of each tart shell. Arrange sliced bananas on top.
5. Drizzle additional caramel over the bananas if desired. Serve immediately or chill for an hour to set the caramel.

The magic of these tarts lies in the contrast between the crisp, buttery crust and the soft, sweet bananas, all tied together with a luscious caramel glaze.

Tip: For an extra touch of elegance, lightly torch the caramel on top for a beautiful, glossy finish.

Mini Black Forest Tarts

These Mini Black Forest Tarts are a delightful twist on the classic German dessert, perfect for when you’re craving something sweet but don’t want to commit to a whole cake.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 cup cherry pie filling
• 1/2 cup whipped cream
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 cup granulated sugar.
2. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup cold water, stirring until the dough comes together. Roll out the dough on a floured surface and cut into circles to fit your mini tart pans.
4. Press the dough circles into the pans and trim any excess. Bake for 15 minutes, then let cool.
5. Fill each tart shell with cherry pie filling, then top with a dollop of whipped cream. Dust with 1 tbsp powdered sugar before serving.

The combination of rich chocolate crust, tangy cherries, and light whipped cream makes these tarts a hit at any gathering.

Tip: For an extra chocolatey touch, drizzle melted chocolate over the whipped cream before serving.

Lemon Meringue Mini Tarts

These Lemon Meringue Mini Tarts are the perfect bite-sized treat, combining zesty lemon curd with fluffy meringue in a buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 1 cup lemon curd (store-bought or homemade)
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, pulsing until dough comes together.
2. Press dough into 12 mini tart pans, ensuring even thickness. Bake for 15 minutes until lightly golden. Let cool.
3. Fill each tart shell with lemon curd, about 1 tbsp per tart.
4. In a clean bowl, beat 3 large egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
5. Pipe or spoon meringue onto each tart. Use a kitchen torch to lightly brown the meringue, or broil for 1-2 minutes until golden.

The contrast between the crisp crust, tangy lemon, and sweet meringue makes these tarts irresistibly elegant yet surprisingly simple to make.

Tip: For a smoother meringue, ensure your bowl and beaters are completely grease-free before whipping the egg whites.

Mini Salted Caramel Chocolate Tarts

These Mini Salted Caramel Chocolate Tarts are the perfect bite-sized treat, combining rich chocolate and gooey caramel with a hint of sea salt for a decadent dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup caramel sauce
• 1/2 teaspoon sea salt flakes

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Press the mixture into the bottoms and up the sides of a mini tart pan. Bake for 10 minutes, then let cool.
3. In a small saucepan, heat 1/2 cup heavy cream until just simmering. Pour over 1 cup semi-sweet chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth.
4. Divide the chocolate ganache among the cooled tart shells. Drizzle with 1/2 cup caramel sauce and sprinkle with 1/2 teaspoon sea salt flakes.
5. Chill in the refrigerator for at least 30 minutes before serving.

The contrast between the crunchy chocolate crust and the silky caramel filling, topped with a burst of sea salt, makes these tarts irresistibly complex in texture and flavor.

Tip: For an extra touch, lightly toast the sea salt flakes before sprinkling to enhance their flavor.

Mini Peach Melba Tarts

These Mini Peach Melba Tarts are a delightful twist on the classic dessert, perfect for impressing guests or treating yourself to something sweet.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp ice water
• 2 ripe peaches, thinly sliced
• 1/2 cup raspberry jam
• 1 tbsp lemon juice
• 1/4 cup sliced almonds
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. In a food processor, combine the flour and granulated sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Press the dough into a tart pan or mini tart pans, ensuring an even layer.
3. Bake the crust for 15 minutes until lightly golden. Let it cool slightly.
4. Spread the raspberry jam evenly over the cooled crust. Arrange the thinly sliced peaches on top, then drizzle with lemon juice.
5. Sprinkle the sliced almonds over the tarts and bake for another 10 minutes, or until the peaches are tender.
6. Let the tarts cool before dusting with powdered sugar. The combination of sweet peaches, tangy raspberry, and crunchy almonds creates a symphony of textures and flavors in every bite.

Tip: For an extra glossy finish, brush the peach slices with a little warmed apricot jam before serving.

Mini Maple Walnut Tarts

These Mini Maple Walnut Tarts are the perfect bite-sized treat, combining the rich flavors of maple and walnut in a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp ice water
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 2 tbsp ice water, pulsing until the dough comes together.
2. Press the dough into 12 mini tart pans, ensuring an even layer on the bottom and sides. Bake for 10 minutes, then let cool slightly.
3. In a bowl, whisk together 1/2 cup pure maple syrup, 1/4 cup packed brown sugar, 1 large egg, and 1 tsp vanilla extract. Stir in 1/2 cup chopped walnuts.
4. Divide the walnut mixture among the tart shells. Bake for 15-20 minutes, or until the filling is set and the crust is golden.

The contrast between the crunchy walnuts and the smooth maple filling makes these tarts irresistibly delightful. Perfect for when you want a little something sweet without overindulging.

Tip: For an extra touch of elegance, drizzle a little extra maple syrup over the tarts before serving.

Mini Espresso Chocolate Tarts

These Mini Espresso Chocolate Tarts are the perfect bite-sized treat for coffee and chocolate lovers, combining rich flavors in a delicate crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tbsp espresso powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 cup unsalted butter, and 1/4 cup granulated sugar. Pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tbsp ice water. Pulse until the dough comes together. Press the dough into mini tart pans and bake for 12 minutes. Let cool.
3. In a saucepan, heat 1/2 cup heavy cream until just boiling. Remove from heat and stir in 1 cup dark chocolate chips, 1 tbsp espresso powder, and 1/4 tsp salt until smooth. Pour into the cooled tart shells.
4. Refrigerate for at least 1 hour until set. The espresso enhances the chocolate’s depth, creating a sophisticated flavor profile that’s irresistibly smooth.

Tip: For an extra touch, garnish with a light dusting of cocoa powder or espresso powder before serving.

Mini Honey Lavender Tarts

These Mini Honey Lavender Tarts are a delightful blend of sweet and floral, perfect for a sophisticated afternoon tea or a special dessert.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup honey
• 1 tablespoon dried lavender buds
• 1/2 cup heavy cream
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Press the mixture into the bottoms and up the sides of a 12-cup mini tart pan. Bake for 15 minutes until lightly golden. Let cool.
3. In a small saucepan, warm 1/2 cup honey and 1 tablespoon dried lavender buds over low heat for 5 minutes. Strain to remove lavender buds.
4. In a bowl, whisk together 1/2 cup heavy cream, 2 eggs, and 1 teaspoon vanilla extract. Slowly whisk in the lavender-infused honey until smooth.
5. Pour the filling into the cooled tart shells. Bake for 20 minutes until the filling is set. Let cool before serving.

The subtle floral notes of lavender paired with the richness of honey create a uniquely elegant dessert that’s as beautiful as it is tasty.

Tip: For an extra touch of elegance, garnish each tart with a small sprig of fresh lavender or a drizzle of honey before serving.

Conclusion

We hope this roundup of 20 Delicious Mini Tart Recipes inspires your next baking adventure! Perfect for any occasion, these tarts are sure to impress. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy baking!

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