21 Tiny Tart Dessert Recipes for New Year That Are Perfect for Sharing

Posted on November 29, 2025

Difficulty

Prep time

Cooking time

Total time

Servings

Introduction

Tiny tarts are perfect for a New Year dessert spread because guests can taste a little bit of everything without committing to a big slice. From bright citrus curd to silky chocolate and crunchy nut toppings, these mini tart recipes are easy to mix and match on one tray. Use them to build a colorful dessert platter that feels fun, shareable, and full of flavor.

THE RECIPES

1. Classic Lemon Curd Tiny Tarts


 These mini lemon tarts are zesty, smooth, and perfect for cutting through richer desserts.

Ingredients

  • Ready-made mini tart shells: 12
  • Eggs: 2 large
  • Egg yolk: 1
  • Granulated sugar: ½ cup (100 g)
  • Fresh lemon juice: ⅓ cup (80 ml)
  • Lemon zest: 1 tsp, finely grated
  • Unsalted butter: 4 tbsp (55 g), cut into cubes

Instructions

  1. Preheat oven to 170°C.
  2. Whisk eggs, yolk, sugar, lemon juice, and zest in a heatproof bowl.
  3. Place bowl over a pan of gently simmering water and cook, whisking often, 8–10 minutes until thick enough to coat the back of a spoon.
  4. Remove from heat and whisk in butter pieces until smooth.
  5. Arrange tart shells on a tray and spoon warm lemon curd into each.
  6. Bake 6–8 minutes to help the curd set, then cool completely.
  7. Chill at least 30 minutes before serving.

How to Serve It
 Dust lightly with powdered sugar and add a tiny twist of lemon zest or single blueberry on each tart.

2. Dark Chocolate Ganache Tiny Tarts


 These rich chocolate tarts are simple to assemble and look very polished on a New Year tray.

Ingredients

  • Ready-made mini tart shells (plain or chocolate): 12
  • Dark chocolate (60–70%): 150 g, chopped
  • Heavy cream: ½ cup (120 ml)
  • Unsalted butter: 1 tbsp (15 g)
  • Flaky sea salt: ¼ tsp (for topping, optional)

Instructions

  1. Place chopped chocolate in a heatproof bowl.
  2. Heat cream in a small saucepan until just steaming, not boiling.
  3. Pour hot cream over chocolate, let sit 1–2 minutes, then stir until smooth.
  4. Stir in butter until shiny.
  5. Arrange tart shells on a tray and fill each with warm ganache.
  6. Let stand at room temperature 20–30 minutes, then chill 30–45 minutes until set.

How to Serve It
 Finish with a pinch of flaky salt or a small chocolate curl on each tart just before serving.

3. Salted Caramel Pecan Tiny Tarts


 Sweet caramel and crunchy pecans give these mini tarts classic holiday flavor.

Ingredients

  • Ready-made mini tart shells: 12
  • Pecan halves: ½ cup (60 g), lightly toasted
  • Granulated sugar: ½ cup (100 g)
  • Water: 2 tbsp
  • Heavy cream: ⅓ cup (80 ml), warmed
  • Unsalted butter: 2 tbsp (30 g)
  • Salt: ¼ tsp

Instructions

  1. In a small saucepan, combine sugar and water; cook over medium heat without stirring until deep amber, 6–8 minutes.
  2. Remove from heat and carefully whisk in warm cream (mixture will bubble).
  3. Stir in butter and salt until smooth.
  4. Place tart shells on a tray and distribute toasted pecans inside.
  5. Pour warm caramel over pecans to fill each shell.
  6. Let cool at room temperature, then chill 30–45 minutes to set.

How to Serve It
 Top with a tiny extra sprinkle of salt and serve slightly chilled so the caramel is firm but not hard.

4. Fresh Berry Mascarpone Tiny Tarts


 A creamy mascarpone filling and fresh berries make a pretty and light dessert bite.

Ingredients

  • Ready-made mini tart shells: 12
  • Mascarpone cheese: 200 g
  • Powdered sugar: ¼ cup (30 g)
  • Vanilla extract: 1 tsp
  • Heavy cream: 2 tbsp
  • Mixed berries (small or halved): 1 cup

Instructions

  1. In a bowl, beat mascarpone with powdered sugar and vanilla until smooth.
  2. Add heavy cream and beat briefly until thick and spreadable.
  3. Spoon or pipe mascarpone mixture into tart shells.
  4. Top each tart with a few berries.
  5. Chill 30 minutes before serving.

How to Serve It
 Brush berries lightly with warmed apricot jam (thinned with a teaspoon of water) for a gentle shine, if desired.

5. Mini Banoffee Tiny Tarts


 These tarts layer caramel, banana, and whipped cream for a small version of a favorite dessert.

Ingredients

  • Ready-made mini tart shells: 12
  • Dulce de leche or thick caramel sauce: ½ cup (120 g)
  • Ripe bananas: 2 small, sliced
  • Heavy cream: ½ cup (120 ml)
  • Powdered sugar: 2 tbsp (15 g)
  • Cocoa powder: 1 tsp (for dusting)

Instructions

  1. Spoon about 2 tsp caramel into each tart shell.
  2. Add a slice or two of banana on top of the caramel.
  3. Whip cream with powdered sugar until soft peaks form.
  4. Pipe or spoon whipped cream over the bananas.
  5. Chill at least 30 minutes.

How to Serve It
 Dust lightly with cocoa powder just before serving so the cream looks fresh.

6. Raspberry Swirl Cheesecake Tiny Tarts


 These tiny tarts taste like baked cheesecake with a pretty berry swirl.

Ingredients

  • Ready-made mini tart shells: 12
  • Cream cheese: 200 g, softened
  • Granulated sugar: ¼ cup (50 g)
  • Egg: 1 large
  • Vanilla extract: 1 tsp
  • Sour cream: 2 tbsp
  • Raspberry jam: 3 tbsp, slightly warmed

Instructions

  1. Preheat oven to 160°C.
  2. Beat cream cheese and sugar until smooth.
  3. Add egg, vanilla, and sour cream; mix until just combined.
  4. Arrange tart shells on a tray and fill each with cheesecake batter almost to the top.
  5. Place small dots of warm raspberry jam on each tart and swirl gently with a toothpick.
  6. Bake 14–16 minutes until set but still slightly jiggly in the center.
  7. Cool completely, then chill 1–2 hours.

How to Serve It
 Top each tart with a tiny fresh raspberry if you like a fresh garnish.

7. Mini Chocolate-Hazelnut Tiny Tarts


 These tarts use chocolate-hazelnut spread for a quick but impressive filling.

Ingredients

  • Ready-made mini tart shells: 12
  • Chocolate-hazelnut spread: ½ cup (120 g)
  • Heavy cream: 2 tbsp
  • Toasted hazelnuts: ¼ cup (30 g), chopped

Instructions

  1. Warm chocolate-hazelnut spread with heavy cream in a small pan over low heat, stirring until smooth.
  2. Spoon warm mixture into tart shells, smoothing the tops.
  3. Sprinkle chopped hazelnuts over each tart.
  4. Chill 30–45 minutes until set.

How to Serve It
 Serve slightly chilled; garnish with a small chocolate shaving if desired.

8. Coconut Lime Tiny Tarts


 Creamy lime custard and toasted coconut flakes make these tarts feel bright and tropical.

Ingredients

  • Ready-made mini tart shells: 12
  • Eggs: 2 large
  • Granulated sugar: ½ cup (100 g)
  • Fresh lime juice: ⅓ cup (80 ml)
  • Lime zest: 1 tsp
  • Coconut milk (full fat): ¼ cup (60 ml)
  • Unsweetened shredded coconut: ¼ cup (20 g), toasted

Instructions

  1. Preheat oven to 170°C.
  2. Whisk eggs, sugar, lime juice, zest, and coconut milk in a bowl until smooth.
  3. Arrange tart shells on a tray and pour in the filling.
  4. Bake 12–15 minutes until the filling is just set; centers should still have a slight wobble.
  5. Cool to room temperature, then chill 1 hour.
  6. Sprinkle toasted coconut on top.

How to Serve It
 Add a tiny sliver of lime on each tart for color, and keep chilled until serving.

9. Spiced Apple Crumble Tiny Tarts


 Bite-sized apple tarts with crumb topping bring cozy winter flavor to your New Year tray.

Ingredients

  • Ready-made mini tart shells: 12

Apple Filling

  • Apple: 1 large, peeled and finely diced
  • Brown sugar: 2 tbsp (25 g)
  • Cinnamon: ½ tsp
  • Lemon juice: 1 tsp
  • Butter: 1 tbsp (15 g)

Crumble Topping

  • Flour: ¼ cup (30 g)
  • Brown sugar: 2 tbsp (25 g)
  • Butter: 2 tbsp (30 g), cold, cubed

Instructions

  1. Preheat oven to 180°C.
  2. For filling, place diced apple, brown sugar, cinnamon, lemon juice, and butter in a small pan; cook 5–7 minutes until soft and syrupy. Cool slightly.
  3. For crumble, rub flour, brown sugar, and butter together with fingertips until small crumbs form.
  4. Spoon apple filling into tart shells, then sprinkle with crumble topping.
  5. Bake 10–12 minutes until topping is golden.
  6. Cool until just warm or room temperature.

How to Serve It
 Dust with powdered sugar and serve slightly warm with a small dollop of whipped cream on the side.

10. Strawberry Cheesecake Tiny Tarts


 These tarts pack cheesecake flavor into small, pretty bites topped with strawberries.

Ingredients

  • Ready-made mini tart shells: 12
  • Cream cheese: 200 g, softened
  • Granulated sugar: ¼ cup (50 g)
  • Vanilla extract: 1 tsp
  • Heavy cream: 3 tbsp
  • Fresh strawberries: 1 cup, thinly sliced
  • Warmed strawberry jam: 2 tbsp

Instructions

  1. Beat cream cheese, sugar, and vanilla until smooth and fluffy.
  2. Add heavy cream and beat briefly until thick and spreadable.
  3. Spoon or pipe mixture into tart shells.
  4. Arrange strawberry slices on top of each tart.
  5. Brush berries lightly with warm jam for shine.
  6. Chill 30–60 minutes.

How to Serve It
 Serve chilled on a white platter for bright color contrast.

11. S’mores Tiny Tarts


 Chocolate, marshmallow, and graham flavors come together in these bite-sized tarts.

Ingredients

  • Ready-made mini tart shells: 12
  • Dark chocolate: 120 g, chopped
  • Heavy cream: ½ cup (120 ml)
  • Butter: 1 tbsp (15 g)
  • Mini marshmallows: 1 cup
  • Graham crackers or digestive biscuits: 2, crushed (about ¼ cup)

Instructions

  1. Place chocolate in a bowl.
  2. Heat cream until steaming, then pour over chocolate and rest 1–2 minutes.
  3. Stir until smooth and add butter.
  4. Fill tart shells with ganache.
  5. Top each tart with mini marshmallows.
  6. Chill 20–30 minutes, then briefly toast marshmallows under a hot grill/broiler for 1–2 minutes (watch closely).
  7. Sprinkle with crushed graham crumbs.

How to Serve It
 Serve soon after toasting so the marshmallows keep their soft texture.

12. Pistachio Rose Tiny Tarts


 Pistachio and rose give these tarts a fragrant, slightly floral flavor perfect for a special occasion.

Ingredients

  • Ready-made mini tart shells: 12
  • Shelled pistachios: ½ cup (60 g), finely ground
  • Cream cheese: 100 g
  • Powdered sugar: ¼ cup (30 g)
  • Heavy cream: 3 tbsp
  • Rose water: ½ tsp
  • Chopped pistachios: 2 tbsp (for topping)
  • Edible dried rose petals: 1 tsp (optional)

Instructions

  1. In a bowl, beat cream cheese, powdered sugar, and rose water until smooth.
  2. Stir in ground pistachios.
  3. Add heavy cream and beat until thick and creamy.
  4. Spoon or pipe pistachio mixture into tart shells.
  5. Chill 45–60 minutes.
  6. Top with chopped pistachios and a few rose petals.

How to Serve It
 Serve well-chilled; these look lovely grouped together on a light-colored plate.

13. Key Lime Tiny Tarts


 Tangy lime filling and whipped cream make these tarts refreshing after a heavy meal.

Ingredients

  • Ready-made mini tart shells: 12
  • Sweetened condensed milk: ½ cup (120 ml)
  • Egg yolks: 2
  • Fresh lime juice: ⅓ cup (80 ml)
  • Lime zest: 1 tsp
  • Heavy cream: ½ cup (120 ml)
  • Powdered sugar: 2 tbsp (15 g)

Instructions

  1. Preheat oven to 170°C.
  2. Whisk condensed milk, egg yolks, lime juice, and zest until smooth.
  3. Fill tart shells with the mixture almost to the top.
  4. Bake 10–12 minutes until just set.
  5. Cool completely, then chill 1–2 hours.
  6. Whip cream with powdered sugar to soft peaks and pipe a small swirl on each tart.

How to Serve It
 Sprinkle with a little extra lime zest for color and serve cold.

14. Cranberry Orange Tiny Tarts


 Tart cranberries and orange zest bring a bright seasonal flavor to the dessert table.

Ingredients

  • Ready-made mini tart shells: 12
  • Fresh or frozen cranberries: 1 cup (100 g)
  • Orange juice: ⅓ cup (80 ml)
  • Orange zest: 1 tsp
  • Granulated sugar: ½ cup (100 g)
  • Cornstarch: 1 tbsp
  • Water: 2 tbsp

Instructions

  1. In a saucepan, combine cranberries, orange juice, orange zest, and sugar.
  2. Cook over medium heat 8–10 minutes until berries burst and mixture thickens.
  3. Stir cornstarch into water to make a slurry and add to the pan; cook 1–2 more minutes until glossy and thick.
  4. Cool filling slightly.
  5. Spoon cranberry mixture into tart shells.
  6. Chill 45–60 minutes until set.

How to Serve It
 Garnish with tiny strips of candied orange peel or a small twist of zest.

15. Matcha White Chocolate Tiny Tarts


 Matcha and white chocolate combine for a smooth, gently sweet tart filling.

Ingredients

  • Ready-made mini tart shells: 12
  • White chocolate: 120 g, chopped
  • Heavy cream: ½ cup (120 ml)
  • Matcha powder: 1½ tsp
  • Butter: 1 tbsp (15 g)
  • Extra matcha powder: ¼ tsp (for dusting)

Instructions

  1. Heat cream until just steaming.
  2. Place white chocolate and matcha powder in a bowl.
  3. Pour hot cream over chocolate, let sit 1–2 minutes, then stir until smooth.
  4. Stir in butter until glossy.
  5. Fill tart shells with matcha white chocolate filling.
  6. Chill 1–2 hours until fully set.

How to Serve It
 Dust lightly with matcha and add a few small curls of white chocolate on top.

16. Mango Passionfruit Tiny Tarts


 These tarts taste sunny and fruity, with mango and passionfruit giving a fresh New Year twist.

Ingredients

  • Ready-made mini tart shells: 12
  • Mango puree: ½ cup (120 ml)
  • Passionfruit pulp: ¼ cup (60 ml)
  • Granulated sugar: ¼ cup (50 g)
  • Eggs: 2 large
  • Butter: 3 tbsp (45 g), cubed
  • Fresh mango, diced small: ¼ cup

Instructions

  1. Whisk mango puree, passionfruit pulp, sugar, and eggs in a heatproof bowl.
  2. Set over a pan of simmering water and cook, stirring often, 8–10 minutes until thickened.
  3. Remove from heat and whisk in butter until smooth.
  4. Fill tart shells with warm mango passionfruit curd.
  5. Chill 1–2 hours until firm.
  6. Top with a few tiny mango cubes.

How to Serve It
 Serve chilled; these look especially nice grouped on a bright platter.

17. Peanut Butter Chocolate Tiny Tarts


 A peanut butter base plus a chocolate topping gives these tiny tarts a sweet-salty twist.

Ingredients

  • Ready-made mini tart shells: 12
  • Creamy peanut butter: ½ cup (120 g)
  • Powdered sugar: 3 tbsp (25 g)
  • Butter (soft): 1 tbsp (15 g)

Chocolate Layer

  • Dark chocolate: 100 g, chopped
  • Heavy cream: ¼ cup (60 ml)
  • Chopped peanuts: 2 tbsp

Instructions

  1. Beat peanut butter, powdered sugar, and soft butter until smooth and thick.
  2. Press or spoon a small layer of peanut butter mixture into each tart shell.
  3. Heat cream until steaming, then pour over chocolate; rest 1–2 minutes.
  4. Stir chocolate and cream until smooth.
  5. Spoon chocolate over peanut butter layer.
  6. Sprinkle with chopped peanuts.
  7. Chill 45–60 minutes.

How to Serve It
 Serve slightly chilled so the layers hold shape but the chocolate is still tender when bitten.

18. Almond Cherry Frangipane Tiny Tarts


 Soft almond frangipane and cherries bake together into a delicate, aromatic tart.

Ingredients

  • Ready-made mini tart shells: 12
  • Unsalted butter: 4 tbsp (55 g), softened
  • Granulated sugar: ¼ cup (50 g)
  • Egg: 1 large
  • Almond flour: ½ cup (50 g)
  • Vanilla extract: ½ tsp
  • Almond extract: ¼ tsp
  • Pitted cherries (fresh or frozen): 12

Instructions

  1. Preheat oven to 175°C.
  2. Cream butter and sugar until light.
  3. Beat in egg, then almond flour, vanilla, and almond extract until smooth.
  4. Spoon frangipane filling into tart shells, about ¾ full.
  5. Press one cherry into the center of each tart.
  6. Bake 14–18 minutes until the filling is puffed and lightly golden.
  7. Cool to room temperature.

How to Serve It
 Dust with powdered sugar and serve at room temperature or slightly warm.

19. New Year Confetti Custard Tiny Tarts


 Simple vanilla custard and sprinkles give these tarts a cheerful party feel.

Ingredients

  • Ready-made mini tart shells: 12
  • Milk: 1 cup (240 ml)
  • Egg yolks: 3
  • Granulated sugar: ¼ cup (50 g)
  • Cornstarch: 2 tbsp (16 g)
  • Vanilla extract: 1 tsp
  • Butter: 1 tbsp (15 g)
  • Confetti sprinkles: 2–3 tbsp

Instructions

  1. Heat milk in a saucepan until warm.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Gradually whisk warm milk into yolk mixture, then return to pan.
  4. Cook over medium heat, whisking constantly, 5–7 minutes until thick.
  5. Remove from heat and stir in vanilla and butter.
  6. Cool slightly, then spoon custard into tart shells.
  7. Chill 1–2 hours.
  8. Add sprinkles just before serving.

How to Serve It
 Arrange in a circle on a platter to make the confetti colors stand out in party photos.

20. Tiramisu-Inspired Tiny Tarts


 Coffee and mascarpone give these tiny tarts tiramisu flavor without the layers.

Ingredients

  • Ready-made mini tart shells: 12
  • Mascarpone cheese: 200 g
  • Powdered sugar: ¼ cup (30 g)
  • Strong espresso or coffee: 2 tbsp, cooled
  • Vanilla extract: ½ tsp
  • Heavy cream: 3 tbsp
  • Cocoa powder: 1 tsp (for dusting)

Instructions

  1. Beat mascarpone, powdered sugar, espresso, and vanilla until smooth.
  2. Add heavy cream and beat briefly until thick and creamy.
  3. Spoon or pipe filling into tart shells.
  4. Chill at least 1 hour.
  5. Dust with cocoa powder before serving.

How to Serve It
 Add a small chocolate shaving or coffee bean on each tart for a café-style look.

21. Caramelized Pineapple & Coconut Tiny Tarts


 Caramelized pineapple and coconut give these tarts a festive, slightly tropical flavor for New Year’s.

Ingredients

  • Ready-made mini tart shells: 12
  • Pineapple chunks (fresh or canned, drained): 1 cup (150 g), chopped small
  • Brown sugar: ¼ cup (50 g)
  • Butter: 2 tbsp (30 g)
  • Lime juice: 1 tsp
  • Unsweetened shredded coconut: ¼ cup (20 g), toasted

Instructions

  1. In a skillet, melt butter over medium heat.
  2. Add pineapple and brown sugar; cook 6–8 minutes until golden and syrupy.
  3. Stir in lime juice and cook 1 additional minute. Cool slightly.
  4. Spoon pineapple mixture into tart shells.
  5. Sprinkle toasted coconut on top.
  6. Chill 30–45 minutes.

How to Serve It
 Serve slightly chilled and add a tiny lime wedge or a small mint leaf on each tart for color.

Conclusion

Tiny tarts are a fun way to offer a whole dessert buffet in bite-sized form. Mix citrus, chocolate, nutty, and fruity options from this list to build a New Year tray that guests keep coming back to. Save your favorite recipes, bake them ahead where possible, and enjoy sharing a colorful spread that encourages everyone to taste and share.

Tags:

You might also like these recipes

Leave a Comment