The other day, while I was going through my old books/notes I found so many recipes which I haven’t made for long time. Every time I get inspired from those magazines which comes on table (which is new) or only make those are in common in day-to-day life.

Why did I forget about them? Some books are the basics which I got while I was studying. They are actually my favorites. And I found such pleasure in lingering over my old collection. Each and every book is an absolute gem.

The recipe for the tart crust of these little fruit tarts is a classic to me and one that will always have a place on my shelf. This was the first recipe I ever baked.

These mini tartlets are common in any party or buffet as finger food. It’s not too sweet or buttery. The base is just like a light biscuit. The filling can be anything from custard to jam or cream cheese, chocolate to caramel. Everything goes well.

I love the tarts that include berries, banana, oranges, kiwi or any fruit, so I added some of those to the mix, anything that sounds good will work.



Pineapple Kiwi Custard Tarts Recipe


  • 50 grams Sugar Powdered
  • 100 grams. Butter Chopped
  • 200 grams. Flour
  • ½ tsp. Salt
  • Few drops of Vanilla Essence
  • 4 tbsp. Milk Chilled
  • 2 tbsp. Custard Powder
  • 1 tbsp. Sugar
  • 1 ½ cups Fresh Milk
  • Kiwifruit Slices, to Decorate
  • Pineapple Slices to Decorate


  1. In a food processor add sifted flour, sugar powder salt and butter.
  2. Process until dough just comes together, adding the chilled water if necessary.
  3. Turn pastry out on to a lightly floured surface.
  4. Knead until just smooth. Shape into a disc.
  5. Cover with plastic wrap. Refrigerate for 30 minutes.
  6. Preheat oven to 180°C.
  7. Grease a tart pan.
  8. Roll out pastry and line pan with pastry. Trim excess.
  9. Refrigerate for 10 minutes.
  10. Place pan on a baking tray.
  11. Line pastry case with baking paper.
  12. Fill with ceramic pie weights or uncooked rice.
  13. Bake for 10 to 15 minutes or until edges are light golden.
  14. Remove weights or rice and paper.
  15. Bake for 10 to 12 minutes or until base is light golden.
  16. Set aside to cool.
  17. Place custard powder and sugar into a medium saucepan.
  18. Add 1/4 cup of the milk, stir until smooth.
  19. Blend in remaining milk.
  20. Stir over medium heat until mixture comes to the boil.
  21. Reduce heat and continue stirring until custard has thickened, about 1 minute.
  22. Let it cool.
  23. Spoon a little custard into each tart case.
  24. Decorate with sliced fruit.

6 Comments Add yours

  1. Jayeeta says:

    They are looking delicious….. 🙂


  2. Easy and looks delicious.


  3. Unique combination; looks so inviting!


  4. Leyla says:

    They look yummy😋😋😋

    Liked by 1 person

  5. WOW. Decadent and so good. Thanks from a new follower.

    Liked by 1 person

  6. Karen says:

    Looks tasty

    Liked by 1 person

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