Best 2 Mini Breakfast Tarts Recipes

In the realm of breakfast delights, mini breakfast tarts stand out as delectable treats that effortlessly blend convenience with culinary flair. These bite-sized morsels offer a symphony of flavors and textures, making them the perfect addition to busy mornings or leisurely weekend brunches. Whether you crave a savory start to your day or a sweet indulgence, mini breakfast tarts are a versatile canvas for your culinary creativity. With a myriad of fillings, crusts, and toppings to choose from, the possibilities are endless. So, embark on a culinary adventure and discover the joy of creating miniature masterpieces that will tantalize your taste buds and add a touch of elegance to your breakfast table.

Check out the recipes below so you can choose the best recipe for yourself!

MINI FRUIT TARTS

Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

MINI BREAKFAST TART RECIPE - (4.4/5)

Mini Breakfast Tart Recipe - (4.4/5) image

Provided by á-57724

Number Of Ingredients 14

Ingredients

Basic Quiche and Tart Dough:
1 batch basic quiche and tart dough, divided into 6 pieces
4 1⁄2 oz. ham, cut into 1⁄2-inch strips
2 Tbs. chopped green onions, green portion only
6 eggs
2 Tbs. heavy cream
1/4 cup finely grated Parmigiano-Reggiano
cheese
Freshly ground pepper, to taste
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 Tbs. (1/2 stick) chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 Tbs. cold water

Steps:

Make the dough: In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days. Press the dough into six 4-inch tart pans. Refrigerate for at least 1 hour. Preheat an oven to 400°F. Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more. Transfer the pans to a wire rack and let cool completely, about 20 minutes. Line the bottom of each tart shell with 3/4 oz. ham and sprinkle with 1 tsp. green onions. Crack an egg into the center, pour 1 tsp. cream over the egg and sprinkle with 2 tsp. cheese. Bake until the whites are set and the yolks are cooked, about 15 minutes. Transfer the pans to a wire rack and let cool for 3 minutes. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart. Set the tarts on individual plates. Garnish each tart with a pinch of pepper and serve immediately. Serves 6.

Tips:

Prep Ahead: Save time in the morning by prepping your tarts the night before. Simply assemble the tarts and store them in the refrigerator overnight. In the morning, all you have to do is bake them!
Use Fresh Ingredients: Fresh fruits, vegetables, and herbs will give your tarts the best flavor. If possible, use organic ingredients for the best quality.
Don't Overfill the Tarts: Too much filling will make the tarts difficult to eat and may cause them to burst in the oven.
Bake the Tarts Until the Crust is Golden Brown: This will ensure that the tarts are cooked through.
Let the Tarts Cool Before Serving: This will help the filling to set and make them easier to eat.

Conclusion:

Mini breakfast tarts are a delicious and easy way to start your day. They're perfect for busy mornings or for a special brunch. With endless possibilities for fillings, you can customize your tarts to suit your own taste. So next time you're looking for a quick and tasty breakfast, give mini breakfast tarts a try!