Mini Fruit Tarts

My husband gets so excited to make these tarts. We’ve made them a few times, with the youth at church and for our anniversary during the pandemic–we had a “Paris at Home” day and made fruit tarts, eclairs, and cream puffs, among other things. I love the versatility of these tarts because it’s basically pudding with anything you want on top. They look beautiful, but they’re pretty easy to make.

Just as a note, we made this with a big box of pudding–and it was far too much. So a small box is the way to go. Also, it seemed like the orange zest that we added affected the texture. You could definitely feel the zest in your mouth. But the lemon zest seemed okay, if I remember correctly.

If you’re making this one gluten free, you’ll need to make a gluten free crust, whether you use gluten free “graham” crackers or a gluten free Oreo crust.

Mini Fruit Tarts

  • Servings: 24
  • Difficulty: medium-hard
  • Print

Beautiful, versatile, and simple.



  • 20 Full Graham Crackers (or gluten free graham crackers)
  • 1 c. Butter
  • 1/2 c. Powdered Sugar


  • 1 small box Instant Pudding (vanilla, chocolate, or other)
  • Milk necessary to make the pudding (check the box)
  • Orange or lemon zest (optional–may affect texture)

Topping options

  • Bananas
  • Assorted Berries
  • Mandarin Oranges
  • Other fruit (if desired)
  • Chocolate (shaved or curled)
  • Whipped Cream
  • Finely Chopped Nuts


For the crust, preheat oven to 350°. Crush graham crackers in a blender. Pour powdered sugar into the blender and mix thoroughly. Pour dry ingredients into a medium bowl. Mix in butter until all dry ingredients are wet. Should be clumpy. Scoop out portions a little bigger than a tablespoon into each cup of a mini cupcake pan. Press mixture to form a shallow cup with a mini tart shaper. (You can use your fingers or something else.) Bake 5-6 minutes or until edges are bubbling. It is normal for there to be “pools of butter” inside some if not all of the cups. Remove pan from oven and let cool for at least 15 minutes.

For the filling, follow directions on box of instant pudding. Optionally, zest an entire orange or lemon (orange for chocolate flavored puddings and lemon for vanilla flavored puddings). Mix the zest with the pudding (FYI, it may affect the texture, so you may want to test a little in a spoonful before adding to the whole tart.) Once crusts have cooled, place pudding into each cup. You can either spoon in the pudding, pour it in, or use a pastry bag to pipe in the pudding. Once all cups have been filled in the pan, drop the pan from 1” onto the counter to help get rid of air bubbles. Smooth the top of the pudding with a spoon or spatula.

For topping, remove the tart cups from the pan with a spoon or knife and place on a platter before decorating. Arrange fruit and other toppings as desired.



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