If you’re looking for a dessert that is light, refreshing, and irresistibly pretty, these Kiwi & Pomegranate Mini Tarts are just what you need. A crisp, buttery shortcrust shell holds a swirl of soft whipped cream, topped with juicy chopped kiwi, ruby-red pomegranate seeds, and a hint of fresh mint. Every bite is a perfect balance of sweetness, tanginess, and crunch. The best part? They’re simple to prepare at home, yet look like something straight out of a bakery showcase.
About tart recipe
Here’s something magical about a tart. It’s not just a dessert—it’s an experience. The crisp, buttery crust gives way to a creamy filling, and the freshness of fruits adds a burst of color and flavor. A fruit tart doesn’t just sit on the table; it steals the show. Whether you’re baking for a family gathering, a festive celebration, or just to treat yourself on a Sunday afternoon, this recipe will make you fall in love with baking all over again.
A fruit tart is the kind of dessert that never goes out of style. With its crisp, buttery base, smooth cream filling, and a topping of fresh seasonal fruits, it’s versatile, colorful, and endlessly customizable. From summer berries to tropical mangoes and kiwis, every fruit tart tells its own delicious story.
Ingredients
For the Tart Shells:
- 150 g plain flour (maida; wheat flour is optional)
- 2 tbsp icing sugar (powder sugar optional)
- 70 g refrigerated butter (cut into cubes)
- Approx 1.5 tsp chilled water (plus up to 2 tsp more if needed)
- Vanilla essence or cardamom powder (for flavor)
For the Filling & Topping:
- Whipped cream
- Ripened green kiwis (finely chopped)
- Pomegranate seeds
- Fresh mint leaves (for garnish)
How to Make Eggless Fruit tart
Step-by-Step Recipe
Step 1: Prepare the Dough
1.Combine dry ingredients – Take a clean mixing bowl and add 150 g plain flour (maida) along with 2 tbsp icing sugar. Mix lightly with a spoon so both ingredients are evenly distributed.
2.Add the butter – Cut 70g of refrigerated butter into small cubes and add them to the flour mixture. The butter must be cold to create a crumbly tart base.
3.Mix to a sandy texture – Using a spoon (or fingertips), rub the butter into the flour until the mixture resembles coarse crumbs or wet sand. This step ensures a flaky crust.
4.Add flavor – For a gentle aroma, add either a drop of vanilla essence or a pinch of cardamom powder. Mix well so the flavor spreads evenly through the mixture.
5.Add chilled water gradually – Pour in 1.5 tsp of chilled water, a little at a time, and stir gently. If the dough looks too dry and doesn’t hold together, add up to 2 tsp more water, but avoid making it sticky.
6.Shape and chill – Gather the mixture with your hands, gently press it into a smooth dough ball (don’t knead too much). Wrap tightly in plastic wrap and refrigerate for 30 minutes to rest and firm up.
Step 2: Shape the Tart Shells
7.Roll out the dough – Take the chilled dough ball from the refrigerator and place it on a sheet of butter paper. Gently flatten it with your palms, then cover with another sheet of butter paper.
8.Flatten evenly – Using a rolling pin, roll the dough evenly to about 1 cm thickness. The butter paper prevents sticking and helps get a smooth surface.
9.Cut the rounds – Remove the top butter paper and, with the help of a small tart mould or round cutter, cut out neat round discs of dough.
10.Shape into moulds – Place each dough round into individual tart moulds. Press gently along the sides and bottom to make sure the dough takes the mould’s shape without tearing.
11.Prick the base – Use a fork to prick the bottom of each tart shell. This stops the dough from puffing up during baking and ensures even cooking.
Step 3: Bake the Tart Shells
12.Preheat and bake – Preheat your oven to 180°C for 10 minutes, keeping both the upper and lower coils on. Place the tart moulds in the middle rack and bake for 12–15 minutes, or until the shells turn a light golden color.
13.Cool and unmould – Once baked, carefully take out the tart moulds and allow them to cool completely. Gently unmould the tart shells and keep them aside on a serving plate, ready for filling.
step 4: Prepare the Fruits
14.Ripen the kiwis – If your kiwis are slightly firm, place them in a ziplock bag for 1 day. This helps them ripen naturally and become sweeter.
15.Scoop out the flesh – Slice the ripe kiwis in half and carefully scoop out the green flesh with a spoon.
16.Chop the kiwis – Finely chop the kiwi flesh into small pieces so they’re easy to spread and bite into. Keep them aside in a bowl.
17.Prepare pomegranate seeds – Collect some fresh, juicy pomegranate seeds in another bowl. Pat them dry with a tissue so they don’t release extra water into the tarts.
Step 5: Assemble the Tarts
18.Arrange the tart shells – Place all cooled tart shells neatly on a serving plate or tray, ready for filling.
19.Fill with whipped cream – Transfer whipped cream into a piping bag and pipe a generous swirl into each tart shell, filling them about three-fourths full.
20.Add the kiwi topping – Spoon some finely chopped kiwi pieces over the cream layer, spreading them evenly for a burst of green freshness.
21.Finish with garnish – Sprinkle pomegranate seeds for crunch and color, then place a small fresh mint leaf on top of each tart for a refreshing finish. Serve chilled and enjoy.
Serving Ideas and storage suggestions
These Kiwi & Pomegranate Mini Tarts are not just desserts; they’re little showstoppers that bring a touch of freshness and elegance to any occasion. Here are some perfect ways to serve them:
- Evening Tea Parties – Serve these bite-sized tarts with a cup of tea or coffee. Their light and fruity flavor balances perfectly with warm beverages, making them a delightful tea-time treat.
- Birthday Platters – Instead of heavy cakes, add these colorful tarts to a dessert platter. Kids love the whipped cream and fruits, while adults enjoy their refreshing, not-too-sweet taste.
- Summer Get-Togethers – On hot days, chilled fruit tarts are a refreshing break from heavy desserts. The kiwi and pomegranate add a juicy, cooling touch that everyone will appreciate.
- After-Meal Desserts – These tarts are light and fuss-free, making them a wonderful option to end any lunch or dinner on a sweet yet refreshing note.
Each tart is bite-sized, eye-catching, and feels like a little piece of happiness. Whether you’re hosting guests or treating yourself, these mini tarts always add a touch of joy to the table.
*Bake tart shells 1–2 days in advance and store in an airtight container.
*Keep chopped kiwis and pomegranate seeds in the fridge for up to 1 day.
*Whip cream fresh or store in a piping bag for 4–6 hours.
*Leftovers stay good in the fridge for up to 24 hours.
Expert tips and tricks
- Use cold butter – Always use chilled, cubed butter for the dough. This gives your tart shells a flaky, buttery texture.
- Don’t overwork the dough – Mix gently until it just comes together. Over-kneading makes the shells hard instead of crisp.
- Chill before baking – Resting the dough in the fridge helps prevent shrinking while baking.
- Roll evenly – Keep the dough thickness around 1 cm. Too thin, and the shells may break; too thick, and they’ll taste heavy.
- Prick the base well – Always prick the tart base with a fork to avoid puffing up during baking.
- Assemble last minute – To keep shells crisp, add whipped cream and fruits only just before serving.
- Play with flavors – Swap cardamom with cinnamon or nutmeg, or add a drizzle of honey on top for extra sweetness.
FAQ – Kiwi & Pomegranate Mini Tarts
- Q1. Can I use other fruits instead of kiwi and pomegranate?
Yes! These tart shells are very versatile. You can use strawberries, blueberries, mangoes, grapes, or even mixed fruits for variety. Seasonal fruits always work best for freshness and flavor.
- Q2. Can I make these tarts vegan?
Absolutely. Replace butter with vegan butter or coconut oil, and use plant-based whipped cream (like almond or soy cream). The taste will be s different but still delicious.
- Q3. How do I keep the tart shells crisp?
Always store baked tart shells in an airtight container. Assemble the tarts (with cream and fruit) just before serving to avoid sogginess.
- Q4. Can I prepare the tart shells without an oven?
Yes, you can bake tart shells in a microwave convection mode or even an OTG. However, stovetop baking isn’t recommended as it may not give the same crispness.
- Q5. How long do the tarts stay fresh after assembling?
Once filled with cream and fruits, the tarts taste best when eaten within 2 hours. Leftovers can be stored in the fridge for up to 24 hours, but the shells may soften slightly.
- Q6. Can I make one large tart instead of mini tarts?
Yes! Simply roll out the dough and place it in a larger tart tin. Baking time may increase by a few minutes. Slice and serve like a fruit pie
