Mini Berry Tartlets
These mini berry tartlets feature a buttery pastry shell filled with creamy, rich filling and topped with fresh berries and a glossy fruit glaze. Perfect for any occasion, they are both beautiful and delicious.
Equipment
- 1 Mixing Bowl large
- 1 Rolling Pin
- 1 tartlet pans mini
- 1 pastry brush
Ingredients
Pastry Shell
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 to 3 tbsp cold water
Creamy Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Topping
- 1 cup mixed fresh berries strawberries, blueberries, raspberries
- 1/4 cup apricot jam
- 1 tbsp water
Instructions
Preparation
- In a large mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C) while the dough chills.
- Roll the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles slightly larger than your tartlet pans.
- Press the dough circles into mini tartlet pans. Prick the bottoms with a fork and bake for 10-12 minutes or until golden. Allow to cool.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth. Gradually add heavy cream, beating until fluffy and well combined.
- Spoon the cream cheese mixture into the cooled tartlet shells, smoothing the tops with a spatula.
- In a small saucepan, gently heat the apricot jam and water until smooth. Cool slightly.
- Arrange the berries over the cream filling in a decorative pattern. Using a pastry brush, glaze the berries with the apricot mixture for a glossy finish.
- Refrigerate the tartlets for at least 30 minutes to set the filling before serving.
- Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use cold butter for a flaky crust. Ingredient Substitutions: Try mascarpone instead of cream cheese for a richer filling. How to Serve: Pair with a dessert wine. Storage & Freshness: Best eaten within 3 days. Make-Ahead Tips: Prepare shells in advance and fill before serving.