These spring mini fruit tarts are so easy to whip together, and they are incredibly delicious! Perfect for Easter, Mother’s Day, and all of your spring and summer entertaining!
When I was in my twenties, I used to make these adorable and delicious fruit tartlets with a lemon lime curd. I loved them so much that I served them at pretty much every special occasion that I could.
While I still love those tartlets, I’m more pressed for time these days and when it comes to cutting out something from that recipe, it had to be the lemon lime curd.
So today, I’m sharing a modified version of my longtime spring fruit tarlet recipe with this Spring Mini Fruit Tarts recipe. It has the same graham cracker sugary crunchy crust that I love (and know you will love too!), and the same variety of fresh fruit toppings.
The main difference here, is that instead of making 24 bite-size tartlets, this recipe focuses on making four mini tarts in 5-6″ mini tart pans (or mini creme brulee dishes, as I used here).
And, instead of the lemon lime curd, I topped the sweet crunchy crust with a very simple, easy to make fresh lemon lime whipped cream.
Because let’s be honest: we all wish there were more whipped cream on any serving of pie or tart that we’re served, am I right?
So let’s stop beating around the bush and just make the whipped cream the filling! As long as you don’t eat all four mini fruit tarts in one sitting, and then immediately make another batch and eat THAT batch all in one sitting, I think you’ll be fine. And some of you dashing svelt young twenty-somethings probably could get away with eating eight of these and being just fine, lucky ducks, you!
Which fruits would you use to top your spring mini fruit tarts with?