Mini Berry Tarts
Perfect for any occasion, these elegant Mini Berry Tarts are made with a buttery crust, vanilla pastry cream and fresh berries on top
Ingredients
For Tart Crust
- 1/2 cup Butter (1 stick) room temperature
- 1/2 cup Confectioners Sugar
- Pinch Salt
- 1 teaspoon Pure Vanilla Extract
- 1 Egg
- 1 1/2 cups Pastry Flour
For Vanilla Pastry Cream
- 2 cups Milk
- 1/2 cup Sugar divided
- 4 Egg Yolks
- 1/4 cup Cornstarch
- 3 tablespoons Butter cubed
- 1/2 tablespoon Pure Vanilla Extract
For Assembly
- 2-3 Pints Berries
- 1 cup Peach Preserves
Instructions
For Tart Crust
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Using the paddle attachment of the mixer, cream the butter and sugar over medium speed for 3-4 minutes
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Add the egg, salt and vanilla and mix until combined. Use a spatula to clean down the sides and bottom of the mixer bowl
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Finally add the flour little by little. Do not overmix
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Divide the dough in two and flatten each one into a disk. Wrap each disk in plastic and refrigerate for at least 2 hours or overnight
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Over a floured surface and using a rolling pin, roll each disk until 1/4" thick and cut into 3" circles. If needed add a bit more flour
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Place each circle into a 2.5" diameter tartlet plan and using your fingers, press into the bottom and every groove. Tartlets pan don't need to be greased
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Freeze for 20 minutes or until firm
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Preheat oven 350 Degrees F
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Prick the bottom of each tart pan with a fork
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Bake for 12-15 minutes or until golden
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Remove from mold by simply inverting them into a cooling rack and let them cool completely
For Vanilla Pastry Cream
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For FULL INSTRUCTIONS CLICK HERE
Assembly
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Warm the Peach Preserves in the microwave and strain into a clean bowl
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Spoon the chilled pastry cream into the baked tart crusts filling them 3/4 full
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Top with berries
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Brush the berries with the preserves
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Enjoy!