Mini Vanilla Custard Fruit Tarts

115 6 servings, 1 tart (145 g) each
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6 servings, 1 tart (145 g) each

Our Mini Vanilla Custard Fruit Tarts uses our Foolproof PHILLY Pie Crust recipe, and a light, creamy filling with fresh fruit. Dessert doesn’t get much better than this!

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What You Need

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Make It

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  • Preheat oven to 400ºF.
  • Shape Foolproof Philly Pie Crust into a ball; flatten into 2 discs. Wrap tightly with plastic wrap. Refrigerate 1 hour.
  • Roll out dough and fit into 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line tart shells with a piece of buttered aluminum foil; butter side down, and fill foil with dried beans or rice. Bake 10 min. Remove beans and foil; prick bottom of shells all over with a fork; bake an additional 15 to 20 min. or until lightly browned. Set aside to cool 10 min.
  • Prepare vanilla pudding with milk according to package directions. Fill tart shells with vanilla pudding. Arrange fruit decoratively on top of tarts.
  • Melt apricot jam with water; brush on tops of tarts. Refrigerate 1 hour before serving.


Replace strawberries, pineapple and blueberries with your favourite fruits, such as raspberries, plums or peaches.


  • 6 servings, 1 tart (145 g) each

Nutritional Information

Serving Size 6 servings, 1 tart (145 g) each
Calories 410
% Daily Value
Total fat 23g
Saturated fat 14g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 45g
Dietary fibre 2g
Sugars 25g
Protein 6g
Vitamin A 25 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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