Strawberry Mini Berry Tarts
Delightful strawberry mini berry tarts perfect for spring gatherings. A colorful dessert idea for any occasion.
Equipment
- 1 Tart pans mini size
- 1 Mixing Bowl medium
- 1 saucepan
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter cubed
- 2 tbsp cold water
Berry Filling
- 1 cup fresh strawberries hulled and sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Egg Wash
- 1 egg beaten
Instructions
Preparation
- In a mixing bowl, combine flour and sugar. Add cubed butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 375°F (190°C) while the dough chills.
Berry Filling
- In a saucepan, combine strawberries, blueberries, raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened. Stir in vanilla extract.
- Allow the berry mixture to cool completely before using it to fill the tart crusts.
Assembling the Tarts
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into circles to fit mini tart pans.
- Place dough circles into mini tart pans and fill with the berry mixture. Brush the edges with beaten egg.
- Bake in preheated oven for 20-25 minutes or until the crust is golden brown. Let cool before serving.
Serving
- Serve the tarts warm or at room temperature with a garnish of fresh mint or a dusting of powdered sugar.
Storage
- Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use cold butter for the crust to enhance flakiness. Chill dough to prevent shrinking. Allow filling to cool to avoid soggy crusts. Ingredient Substitutions: Use other berries like blackberries. How to Serve: Garnish with mint or powdered sugar. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Crust can be made a day ahead and refrigerated.