For easy-to-make mini custard fruit tarts, use prepared mini crusts and vanilla pudding rather than making the crusts and custard from scratch. For the fruit topping, pre-sliced fruits and small berries keep it easy to make.
Nestle's recipe on VeryBestBaking.com uses six prepared graham cracker mini crusts. To make the custard, mix together a 3-ounce package of vanilla pudding and 1/3 cup of water in a small saucepan, adding a 12-ounce can of evaporated 2-percent milk and 1 teaspoon grated lemon peel. Cook over medium-low heat, stirring frequently, until it boils and thickens. Then, pour the custard into the crusts and refrigerate for one hour until the custard sets. Arrange fresh or frozen fruit on top before serving.
The recipe on KraftRecipes.com starts by cutting two ready-to-use refrigerated pie crusts into 12 wedges each and pressing them into 24 muffin cups sprayed with cooking spray. Press the crust dough into shape to form the tart shells that completely cover the bottoms and sides of the muffin cups. Bake in a preheated 450 degree Fahrenheit oven for 10 to 12 minutes or until the crusts are golden brown. Let them cool slightly before moving them to racks for additional cooling.
Meanwhile, beat a 3.4-ounce package of instant vanilla pudding and a cup of cold milk together in a bowl, and then whisk for two minutes. Stir in 1/2 cup of thawed Cool Whip topping. Put the mixture into a resealable plastic bag before placing it in a refrigerator.
When the tart crusts cool, cut off a corner of the bag. Squeeze the custard mix through the hole into each crust. Top each tart with berries before serving.