These mini fruit tartlets are easy to make with either a classic pastry cream filling or an even easier no-bake cheesecake filling, all nestled in a rich, buttery crust.You can make them gluten-free or use all-purpose flour.Topped with fresh fruit, they’re the perfect treat for any occasion, but especially for Easter, Mother’s Day, and baby showers.

I couldn’t decide which filling to go with.I love both equally.My family preferred the cream cheese filling, but my photographer’s family preferred the pastry cream.

That version does feel a little more special.So both are included! If you’re in a hurry, go with the cheesecake filling.If you want something more sophisticated, go with the pastry cream.

What’s to love The small size makes them perfect for parties.Fruit tartlets are visually stunning, adding a touch of sophistication to any dessert table.You can prepare the elements in advance and assemble on the day of serving.

Ingredient notes Below are some notes on select ingredients.Please scroll below to see the full recipe.Flour – you can use all-purpose flour or the gluten-free flour option I talk about below.

Butter – no subs for this.It’s essential for the perfect taste and texture! Milk – use whole milk for a creamier texture in the pastry cream filling.If using plant-based milk, note that it can change the color of the pastry cream.

I tested these with unsweetened cashew milk, and the

Read More