I’m usually more of a chocolate girl but these Mini Berry Tarts are quite good. They are very similar to the tarts served at my sister-in-law’s wedding two years ago that my husband went crazy over and has begged me to make ever since. I finally gave in to his request and am so glad I did!
These little guys are perfect for spring and summer, especially for a party. They are sure to be a crowd pleaser! Plus, they can be made ahead of time and don’t require much work. I love these fluted tart molds but if you don’t have any like this you can just use a mini muffin pan. If you’re curious though, I got these at Bed Bath & Beyond (love that store!) but I’m sure you can find them at lots of other kitchen stores or online.And don’t you just love this little cake plate? Me too! But unfortunately I dropped it while putting it away. It was a sad day. So this is the last you’ll see of this beaut.
Enjoy the end of summer with these refreshing sweet tarts!
Mini Berry Tarts
For the Crust:
- 3/4 cup 1 1/2 sticks butter, softened, cubed
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
For the Filling:
- 6 ounces cream softened
- 6 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
For the topping:
- 20 blackberries
- 20 raspberries
- 20 Mint leaves you can use kiwi instead if desired
For the Crust:
Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
Place all crust ingredients in a food processor or blender and mix until it forms a ball. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Bake for 8-10 minutes until barely starting to turn light brown. If crust puffs up in the middle of the tarts, indent it with the cap of a water bottle or something of similar size (you just want room for lots of filling!). Set on a cooling rack to cool completely. When cooled, use a sharp knife to gently pop each tart out.
For the Filling and Topping:
With an electric mixer, beat the cream cheese with the sugar and vanilla until smooth. Dollop about 2-3 teaspoons filling into each tart crust. Top each filled tart with one raspberry, blackberry, and mint leaf (or kiwi slice).
Keep refrigerated until ready to serve.
Source: Adapted from Paula Deen
(This recipe was previously posted by me in April 2015 on Handle the Heat.)