Custard Tarts

Simple Dessert Canapes:

When hosting a get-together, why stop at savoury canapés when you can top off your party with bite-size sweet treats?

A well-balanced spread includes a little something for everyone, and ending on a sweet note is a definite way to leave guests satisfied.

Admittedly, I’m not a big sweet eater myself, but I know plenty of people love desserts & there are a few desserts that I do tend to migrate to if they are laid out in front of me.

And when they’re presented in bite-size portions, they become even more appealing.

There’s no pressure to commit to a full slice of cake—just a small, delectable mouthful to round off the meal.

It’s the perfect way to indulge without feeling too full.

A little taste of something sweet is pretty universal.

Custard tarts are a timeless dessert, beloved for their silky smooth filling and crisp, buttery pastry.

Whether you’re making them from scratch or opting for a shortcut with ready-made tartlet shells, these little delights are the perfect balance of rich and light, sweet and just plain satisfying.

Whether it’s a light and fruity option or something rich and creamy, a simple, well-executed dessert appetiser can be the finishing touch your gathering needs.

These mini treats are as effortless as they come.

Ready-made pastry tartlet shells provide a crisp, buttery base, while a filling of double-thick custard adds a rich, luscious texture.

The toppings? That’s where you can get creative…

Fresh berries add a burst of juiciness, caramelised nuts bring a lovely crunch, or you could drizzle on a bit of honey or chocolate for an extra layer of indulgence.

Presentation makes all the difference. Arrange them on a beautiful platter, scatter some edible flowers or mint leaves for some colour.

You can even mix and match fillings—think lemon curd for a tangy kick, chocolate ganache for pure decadence, or mascarpone with a hint of citrus zest for something a little different.

No need to bake these custard tarts as they are only small…It doesn’t get much simpler!

Effortless & stylish—bite-size dessert appetisers are an easy way to elevate your gathering without spending hours in the kitchen.

Custard tarts are proof that sometimes, the simplest desserts are the most irresistible.

A little sweetness, a lot of charm, and a perfect ending to your spread!

“dessert: the sweetest form of self-love”

Custard Tarts

(Serves 12 Prep 20 mins)

You Will Need:

Custard Tart shells: It doesn’t really matter what type of tartlet shell you use, so long as it is a sweet buttery tartlet shell. There are a range of sizes & for me it really depends on availability.

Double Thick Custard: You don’t want runny custard that is pourable but rather a double thick custard that you can spoon into the shells. No need to bake these unless you want to.

Mango: Any mango, finely sliced- I have used a mandolin for uniform slices. Just use a cookie cutter to get the shape you want & use 2 different sizes for the kiwi & mango.

Kiwifruit: Again, finely sliced kiwi with the skin removed. I think the green kiwi is better than yellow & you are not locked in to using kiwi but try to use 2 fruits that contrast each other in colour and also with the custard.

Raspberries: Fresh raspberries, blueberries or red grapes cut in 1/2. Frozen Berries could work too.

Icing Sugar: (Optional) For dusting. Sometimes the icing sugar can add to aesthetics of the finished product.

Instructions:

Prepare the Tartlet Shells

Begin by arranging the tartlet shells on a serving plate or a decorative platter. If using store-bought tart shells, ensure they are crisp and ready to be filled. If baking your own, allow them to cool completely before proceeding to prevent the custard from softening the pastry.

Peel the Mango and Kiwifruit

Take a sharp knife and carefully peel the mango, ensuring you remove all the skin while keeping as much fruit intact as possible. Slice along the pit to get large, even pieces of mango. Repeat the process with the kiwifruit, peeling off the fuzzy skin.

Slice the Fruit Evenly

Using a mandolin set to a fine slice setting, carefully cut 12 thin slices of mango and 12 thin slices of kiwifruit. The goal is to achieve uniform slices that will layer beautifully on the tartlets. If a mandolin is unavailable, use a sharp knife and cut as thinly as possible for a neater presentation.

Shape the Fruit for a Decorative Touch

Take two slightly different-sized cookie cutters and cut out 12 larger shapes from the mango slices. Then, using the smaller cutter, cut 12 shapes from the kiwi slices. This will create a stunning layered effect, adding elegance and visual appeal to your tartlets. You can experiment with round, flower, or heart-shaped cutters.

Fill the Tartlet Shells with Custard

Using a spoon or piping bag, evenly distribute the custard into each tartlet shell. Fill to the top without overflowing. Smooth out the custard with the back of a spoon if necessary to create an even surface for the fruit toppings.

Assemble the Fruit Layers

Carefully place one mango cutout on top of each custard-filled tartlet, centring it for an aesthetic presentation. Then, layer the smaller kiwi cutout in the middle of the mango slice, creating a beautiful contrast of colour and flavours. The combination of golden mango and green kiwi adds a fresh and inviting touch to the tartlets.

Add the Final Garnish

Finish each tartlet by placing a single fresh raspberry in the centre of the kiwi layer. The raspberry adds a bright pop of colour, a hint of tartness, and an elegant finishing touch. You can also garnish with a tiny mint leaf for extra freshness and contrast.

Serve & Enjoy!

Helpful Hints

• Some alternative fruits For these easy bite-size desserts are red dragon fruit for the fruit shapes and pair it with mango or paw paw. Another option could be honeydew melon.

• Make sure the fruit is ripe but still firm to make slicing it easier, reducing the chance of it falling apart.

• Dusting these simple dessert canapes with icing sugar can also add to aesthetic appeal.

Custard Tarts

Recipe

(Serves 12 Prep 20 Mins)

Ingredients

• 12 Sweet Pastry Tartlet Shells
• 500ml Double Thick Custard
• 2 Mangoes finely sliced
• 2 Kiwifruit finely sliced
• 12 fresh Raspberries
• Icing Sugar (Opțional)

Method

1. Arrange the tartlet shells on a serving plate.
2. Peel the mango and kiwi fruit.
3. Using a mandolin, cut 12 thin slices of each fruit.
4. Cut the slices into your desired shape using two slightly different-sized cookie cutters.
5. Spoon custard into each tartlet shell, filling them evenly.
6. Place one mango cutout on top of each tartlet.
7. Layer the smaller kiwi cutout in the centre of the mango slice.
8. Finish with a raspberry in the centre of each tartlet.

Serve & Enjoy!

Wine Pairing Suggestions:

You have the option of wines with these Simple dessert canapes or a dessert liqueur.

Moscato d’Asti

This lightly sparkling, semi-sweet Italian wine has beautiful stone fruit and floral notes that harmonise with the tropical sweetness of mango and the tartness of kiwi. The bubbles add a refreshing contrast to the custard’s richness.

Late Harvest Riesling

This naturally sweet wine has honeyed citrus, ripe pear, and apricot notes that pair perfectly with the creamy custard while balancing the tartness of the raspberry and kiwi.

Sauternes

This famous French dessert wine from Bordeaux has intense flavours of honey, citrus, and tropical fruit, making it an excellent match for mango’s lush sweetness and custard’s creamy texture.

Prosecco (Extra Dry or Demi-Sec) 

A slightly off-dry Prosecco enhances the freshness of the kiwi and raspberry while its crisp acidity cuts through the custard’s richness. The effervescence makes it an elegant, crowd-pleasing choice.

Gewürztraminer

This aromatic white wine bursts with lychee, mango, and spice notes, complementing the tropical mango while balancing the tartness of the raspberry and kiwi.