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Mini Berry Tarts

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 20
Author Garnish & Glaze

Ingredients

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

Instructions

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.