Mini Peach Tartlets

Easy Mini Dessert:

Sweet pastry appetisers are sure-fire way to end your party with a bang!

For the longest time, I completely overlooked desserts when it came to entertaining with bite-sized food.

Not intentionally, I’ve just never been overly drawn to sweets…give me cheese over chocolate any day.

My platters leaned heavily toward savoury, packed canapés layered in bold flavours, creamy elements, smoky hits, crisp textures- nothing sweet in sight.

But then I started noticing that even when guests were completely satisfied- they’d be searching, searching for that sweet finishing note.

That subtle craving for “just a bite” of something sweet. Not a full-blown dessert, but something light.

These sweet pastry appetisers meet somewhere between sweet & tart.

These floral dessert tartlets are like little blossoms- inviting and elegant enough for that cocktail event-and feel like the perfect punctuation mark on an evening of grazing.

Not a full dessert course, just a couple of thoughtful nibbles to close things off…a final gesture.

Sweet pastry appetisers are a simple way to present a dessert on the run and when you don’t have to make your own pastry…winning!

And every time, without fail, there will be that someone that says, “Oh, I love that you did something sweet!”

If, like me, you’ve shied away from dessert because it feels too heavy, too sweet, or just not your thing-these mini dessert tartlets might just change your mind.

These days, sweet canapés are firmly on my menu.

Mini Peach Tartlets: because everyone has room for one last little bite.

Mini Peach Tartlets

(Serves 18 Prep 30 Mins)

You Will Need:

Sweet Tartlet Shells

Make life simpler for yourself with ready-made mini tartlet shells with a buttery, sweet pastry base- perfect for saving time when you are hosting. Choose ones that are about 5–6 cm in diameter for the best bite-size experience. I usually have a few packs on hand for different occasions.

Sweetened Condensed Milk

This thick, creamy milk adds a luscious, velvety texture and natural sweetness to the filling. No need for extra sugar- it’s all built in. If you are like me you could just eat this stuff straight from the tin!!!

Tinned Sliced Peaches (drained)

I use juicy, golden peaches from a tin that provide a subtle fruitiness and acidity that balances the sweetness of the condensed milk…& it is a subtle peach flavour. Be sure to drain them well to avoid excess liquid in the filling as it will already appear quite runny to begin with when blended.

Fresh Raspberries

A single raspberry tops each tartlet, adding a burst of tartness, I just love the colour, and a its a fresh contrast to the smooth filling, plus it just looks overall pretty. Choose firm, ripe berries for the best presentation. If you can’t source fresh raspberries, then frozen will do the job. It’s the pistil of a flower that you are trying to mimic.

Flaked Almonds

Thinly sliced almonds add a lovely nutty crunch and toast beautifully in the oven, offering a golden, decorative edge around each tartlet.

Icing Sugar

A light dusting of icing sugar adds the final touch- delicate, sweet, and visually elegant. Sift it on just before serving for that perfect patisserie-style finish.

Instructions:

Preheat Oven

Preheat your oven to 200°C (or 180°C if using a fan-forced oven) and line a large baking tray with parchment paper for easy cleanup.

Prepare The Filling

In a mini food processor or small blender, add the drained tinned peaches and the full tin of condensed milk. Blend until you achieve a silky, smooth consistency- the peaches should be fully puréed and the mixture should look pale, creamy, and pourable. This will be the base of your tartlets and sets beautifully when baked.

Fill The Tartlet Shells

Arrange the 18 sweet tartlet shells on the tray, giving them a little breathing room so they bake evenly and are easy to handle once filled. Carefully spoon or pour the peach mixture into each tartlet shell. You want to fill each shell just below the rim- this gives the filling room to puff slightly in the oven without spilling over.

Embellish The Tartlets

Take one fresh raspberry and gently nestle it in the centre of each filled tartlet. Then, using clean fingers or a small spoon, arrange the flaked almonds around the edges of the filling. The goal is to create a petal-like effect, framing the raspberry like the centre of a flower. It’s a simple touch that elevates the presentation and makes these tartlets look as charming as they taste. This is likely the most time-consuming part of the prep, but it’s also the most satisfying.

Bake The Tartlets

Transfer the tray to the oven and bake for about 10 minutes, or until the filling is gently set and the tops are lightly golden. The almonds should be just starting to toast, adding a lovely nutty aroma.Once baked, remove the tartlets from the oven and allow them to cool on the tray for 5–10 minutes. The filling will firm up a little more as it cools, and the shells will crisp back up.

Final Touch

Just before serving, use a fine sieve to dust the tops with icing sugar. This adds a soft, snowy finish giving that patisserie feel- perfect for a sweet little moment at the end of a grazing table.

Serve & Enjoy!

Helpful Hints:

• You will find that the peach and condensed milk filling in these sweet pastry appetisers will be runny at first, but it will still set once baked so don’t worry.

• The most time-consuming part of this recipe is arranging the flaked almonds around the tartlet edges. If you have any little helpers at home, they could perhaps do that bit.

• Tartlet shells are available at a number of regular supermarkets but there is often a better selection at Supa IGA’s or specialty supermarkets. I usually keep a stock of both savoury and sweet tartlet shells that come in handy for that last minute invite. Tartlet shells also come in a range of sizes, so you could even go smaller than these.

• If fresh peaches are in season where you live, then blend up a couple of them (stone out of course) instead of tinned peaches. The tinned peach version is really an ’emergency’ (for lack of a better word) substitute.

Mini Peach Tartlets

Recipe

(Serves 18 Prep 30 MIns)

Ingredients

• 18 Sweet Tartlet Shells
• 395g Condensed Milk
• 410g Tinned sliced Peaches (drained)
• 18 Raspberries
• 120g Flaked Almonds
• 2 Tbsp Icing Sugar

Method

1. Preheat oven to 200 C (180 C fan-forced)
2. Arrange 18 sweet tartlet shells on a baking tray
3. In a mini food processor, add drained peaches & condensed milk
4. Pulse to combine to a smooth consistency
5. Spoon or pour the peach filling into the tartlet shells
6. Top each tartlet with a raspberry
7. Arrange the flaked almonds around the edges of the tartlets
8. Bake for 10 mins or until the centre is golden and set
9. Remove from the oven and & cool slightly
10. Dust the tartlets with Icing sugar

Serve & Enjoy!

Wine Pairing Suggestion:

Moscato d’Asti (Italy)

A light, slightly sparkling dessert wine with low alcohol and just the right amount of sweetness. Moscato‘s peach, apricot, and citrus notes echo the fruit in these sweet pastry appetisers, while the gentle fizz lifts the richness of the condensed milk filling & the bright acidity refreshes the palate.

Late Harvest Riesling

A late-harvest Riesling brings luscious fruit sweetness with a backbone of vibrant acidity- ideal for balancing the richness of the tartlet and the tartness of the raspberry. Look a riesling with stone fruit, honey & citrus notes.

Sparkling Rosé

For something a little less sweet, a dry or off-dry sparkling rosé pairs beautifully. The red fruit notes like strawberry & raspberry mirror the berry topping and provide a crisp contrast to the creamy centre. Bubbles refresh the palate.

Sauternes (France)

If you’re leaning into something more decadent, Sauternes has the depth to match the almond and peach tones. It’s richer than the other options, so serve in small pours. Expect honeyed stone fruit, citrus zest, and a hint of spice.

Tip: If serving a mix of sweet and savoury bites, go with the sparkling rosé– it bridges both worlds beautifully.

Other Sweet Tartlet Ideas:

Salted Caramel Pecan Tartlets

Chocolate Caramel Tarts

Lemon Coconut Tarts