How to Make a Mothers Day Tart With Fresh Berries and Mini Croissants

This Mothers Day Tart Looks Like It Came From a Patisserie

Mother's Day in Singapore arrives fast. You want something that looks thoughtful and feels special, but you are not spending three hours in the kitchen. This mothers day tart delivers exactly that. Mini croissant shells pressed into tartlet rings, filled with smooth vanilla cream, and crowned with fresh raspberries and blueberries. It looks like something from a patisserie window. It takes about 30 minutes start to finish.

The base is the smartest part. Instead of making pastry from scratch, you use Délifrance 10 Mini Croissants as the shell. Press the halved croissants into tartlet rings, bake until golden, and you have a shell that is buttery, slightly crisp on the outside, and soft at the centre. No pastry skills needed. No blind baking. Just good results.

The vanilla cream comes together in minutes: pastry cream and whipped cream folded together, piped into a generous dome. Berries go on top. Edible flowers finish it off. That is the whole recipe.

These tartlets are light enough for a warm Singapore afternoon and impressive enough that Mum will want a photo before she eats one.

Raw mini croissant halves pressed into round metal tartlet rings on a parchment-lined baking tray, showing the tartlet recipe shell assembly before baking.

Why This Mothers Day Tart Recipe Works So Well in Singapore


  • Fresh raspberries and blueberries are easy to find at FairPrice Finest, Cold Storage, and most wet market fruit stalls.

  • The Délifrance mini croissant shells bake straight from frozen, so there is no dough prep involved.

  • The whole recipe fits comfortably in a small Singapore kitchen with standard equipment: a baking tray, tartlet rings, and a piping bag.

  • The flavour is crowd-pleasing: buttery, creamy, lightly sweet, and fruity, with no divisive ingredients.

  • Edible flowers are available at Huber's Butchery, selected Cold Storage outlets, and specialty florists online. They are optional, but they make a real visual difference.

  • Order your mini croissants here a few days before Mother's Day, as stock runs low around the occasion.

Mothers Day Tart Ingredients

Serves 6

For the tartlet shells:

  • 45 Délifrance Mini Butter Croissants (about 4 to 5 packs of 10)
  • Butter or cooking spray, for greasing the rings
  • 6 tartlet rings (approximately 8 to 10 cm diameter)

For the vanilla cream:

  • 150g vanilla pastry cream (store-bought or homemade)
  • 150g whipped cream

For the topping:

  • Approximately 36 fresh raspberries (about 6 per tartlet)
  • Approximately 48 fresh blueberries (about 8 per tartlet)
  • Edible flowers to garnish: pansies, violets, or borage work well

Optional local garnish:

  • A light dusting of freeze-dried calamansi powder for a gentle citrus note
  • A few small mint leaves for colour contrast

Dietary note: This recipe contains dairy but no pork or alcohol. Check the label of your vanilla pastry cream for halal certification if needed. The Délifrance Mini Butter Croissants contain no pork-derived ingredients.

The finished tartlets are creamy, fruity, and faintly floral, with a warm buttery base that carries every bite.

Step-by-Step Tartlet Recipe Instructions

Step-by-Step Tartlet Recipe Instructions

Total time: approximately 30 minutes (25 min prep, 5 min dressing)

  1. Preheat your oven Set your oven to 170°C (340°F) using top and bottom heat. Allow it to fully preheat before baking.

  2. Prepare the tartlet rings Lightly grease 6 tartlet rings with butter or cooking spray. Place them on a lined baking tray.

  3. Assemble the croissant shells Remove the Délifrance Mini Croissants from the freezer. Cut each one in half lengthways. Arrange 7 croissant halves inside each ring, tips pointing toward the centre. Press them gently into place so they hold their shape. The croissants bake from frozen, so no thawing is needed.

  4. Bake the shells Bake for 16 minutes. The shells are ready when the edges are golden brown and the tops feel firm to the touch. Remove from the oven.

  5. Cool and unmould Leave the shells in the rings for 2 to 3 minutes, then carefully slide the rings off. Transfer the tartlet shells to a wire rack and let them cool completely before adding the cream. Do not rush this step. Adding cream to warm shells will cause it to melt and lose its shape.

  6. Make the vanilla cream Combine the vanilla pastry cream and whipped cream in a bowl. Mix until smooth and uniform. Transfer to a piping bag fitted with a round or star tip.

  7. Fill the tartlets Pipe a generous dome of cream into the centre of each cooled shell. Work from the outside in, building height as you go.

  8. Top with berries Arrange 6 raspberries and 8 blueberries on each tartlet. Press them lightly into the cream so they sit stable.

  9. Garnish and serve Finish with a few edible flowers. Serve immediately, or refrigerate for up to 2 hours before serving. The shells soften slightly in the fridge, which many people prefer.

Fruit variation (Chef's tip): Swap raspberries and blueberries for strawberry slices, fresh figs, canned lychee (drained and patted dry), or small segments of sweet mango depending on what is in season and available.

Mothers Day Tart Serving Suggestions

  • Serve on a wooden board or slate tray with a small bunch of fresh flowers for an easy styled presentation Mum can photograph.

  • A light dusting of icing sugar just before serving adds a soft, snowy finish.

  • Pair with a pot of earl grey or a fruity oolong for a Singapore-style afternoon tea.

  • If you are making these for a family gathering, double the recipe and arrange all 12 tartlets on a large platter for a table centrepiece.

  • Serve alongside a small jug of berry coulis for those who like a little more sauce.

About the Tartlet Recipe Base: Délifrance 10 Mini Croissants

Délifrance 10 Mini Croissants are made with real butter and bake straight from frozen at home. Each croissant weighs 25g, small enough to press neatly into a tartlet ring and light enough that the shell does not overpower the cream and fruit on top. They bake to a golden, layered finish in under 20 minutes with no thawing required. For this recipe, starting with a reliable, consistent croissant base is what keeps the shells holding their shape and tasting great. Order your packs at the link below ahead of Mother's Day to make sure you have enough on hand.

Order Délifrance 10 Mini Croissants here

Le Passionné Croissant

Croissant mini butter croissants by Délifrance Wholesale Singapore ready to bake from frozen

10 Mini Croissants

$7.50
$7.50
Sold Out

KEY FEATURES:

  • Pure butter croissants
  • 24% pure butter content
  • Ready to bake, enjoy in 15 minutes!
  • Pre egg-washed for even faster prep


PRODUCT DESCRIPTION:

1 responsible pack of 10 mini butter croissants (~30g each)

A delicious butter croissant, in a perfectly snack size. Bite into crunchy puff pastry outside with a melt in your mouth texture inside.

Ready to bake at home, straight from frozen so you can enjoy a delicious moment any time you like!

PERFECT FOR:

Do you prefer a lighter breakfast, then one or two of our mini butter croissants with some fresh fruit will be fantastic. You might also like one for a mid morning coffee break.

BAKING INSTRUCTIONS:

1. Pre heat your oven according to the instructions on the packet
2. Line a baking tray and place your mini butter croissants evenly across the tray
3. Place halfway down the oven and bake as suggested on the packet
4. Let them cool before eating, they will be hot!
5. Bon appetit!

Never re-freeze the croissants once thawed. If not preparing to bake immediately, keep in freezer at -18 degrees Celsius.

INGREDIENT NOTES:

  • HVO Free
  • No Artificial Flavours
  • No Artificial Colours
  • Halal Certified