When it comes to desserts that wow, these berry tartlets with vanilla cream are pure perfection. If you’ve ever struggled with cutting into a full-sized tart only to have it crumble into chaos, this easy recipe is here to save the day.
With its buttery crust, smooth vanilla cream, and vibrant berries, this dish brings all the flavor without the fuss.
Why You’ll Love This Easy Recipe
This recipe is the ultimate combination of simplicity and elegance. The tartlet shells are easy to make, yet they look impressively polished when plated.
They’re also customizable with your favorite berries or even seasonal fruits, making them versatile for any time of year.
Tips for Perfect Berry Tartlets
Achieving professional-looking tartlets at home isn’t as daunting as it seems. Follow these tips to ensure success:
- Chill the Dough: Allowing your dough to rest in the fridge helps it maintain its shape during baking. This step also enhances the buttery flavor.
- Use a Muffin Tin: Shaping the dough in a muffin tin creates a perfectly formed base that supports the creamy filling and berries.
- Prep Ahead: The pastry cream and tartlet shells can be made up to three days in advance. Simply assemble the tartlets when you’re ready to serve.
These steps ensure that this recipe is not only easy but also practical for planning ahead.
Creative Substitutions & Add-Ons
This easy recipe is flexible enough to suit a variety of tastes and dietary preferences:
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a celiac-friendly version.
- Vegan Alternative: Replace the butter with a plant-based option and use a dairy-free vanilla custard recipe.
- Berry Variety: Use any mix of berries you like—raspberries, blackberries, or even a tropical twist with diced mango or kiwi.
- Jam Choices: Apricot jam adds a glossy finish, but you can swap it for strawberry, raspberry, or peach jam to complement your chosen berries.
By customizing this recipe, you can create a dessert that’s truly your own.
Why These Tartlets Are Perfect for Any Occasion
Berry tartlets with vanilla cream strike the perfect balance between fancy and approachable. They’re sophisticated enough for holidays, yet simple enough for casual get-togethers.
Since the recipe yields 12 to 15 servings, it’s ideal for sharing with family or friends. Plus, their individual size makes them a convenient option for dessert tables or parties.
If you’re planning a larger gathering, this recipe can easily be adapted into mini tartlets by using a mini muffin tin. It’s an excellent way to create bite-sized versions of this already crowd-pleasing dessert.
A Foolproof Way to Impress
These tartlets prove that making an impressive dessert doesn’t have to involve complicated steps. The key to this recipe is its balance of textures and flavors—the flaky tart shell, the smooth vanilla cream, and the burst of freshness from the berries all come together in perfect harmony.
If you’re looking for an easy recipe that delivers big on flavor and presentation, these berry tartlets with vanilla cream should be at the top of your list. Their combination of simplicity, elegance, and deliciousness ensures they’ll be a hit every time.
Berry Tartlets with Vanilla Cream
Ingredients
For the Vanilla Cream:
- 1 large egg
- 2 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon fine sea salt
- 2 cups whole milk
- 2 tablespoons unsalted butter ¼ stick
- 2 teaspoons pure vanilla extract
For the Dough:
- 1 large egg room temperature
- ⅓ cup sugar
- 5 tablespoons unsalted butter room temperature, cut into pieces
- 1 tablespoon mayonnaise
- ⅛ teaspoon fine sea salt
- 1½ cups all-purpose flour plus extra for dusting
For Assembly:
- ⅓ cup apricot jam
- 1 cup mixed berries e.g., sliced strawberries, blueberries, raspberries, or your choice
Instructions
Prepare the Vanilla Cream:
- In a medium bowl, whisk together the egg, egg yolks, sugar, cornstarch, and salt for about 2 minutes until the mixture is smooth and lightened.
- Heat the milk and butter in a large saucepan over medium heat until just simmering, stirring occasionally. Remove from heat.
- Gradually pour one-third of the hot milk into the egg mixture while constantly whisking to prevent curdling.
- Return the mixture to the saucepan with the remaining milk and cook over medium heat, whisking continuously, until thickened. Reduce heat to medium-low and let it boil gently for 1 minute.
- Remove from heat, stir in vanilla, and transfer to a shallow bowl. Cover with plastic wrap pressed directly onto the surface to prevent skin from forming. Let cool, then refrigerate for 2 hours or up to 3 days.
Make the Dough:
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the egg and sugar on medium speed for 30 seconds until blended.
- Add butter and mix on high speed for 2 minutes until thick and creamy, resembling buttercream.
- Mix in the mayonnaise and salt. Add flour in thirds, mixing between additions, until the dough is smooth and slightly sticky.
- Roll the dough out on a floured surface to ⅛-inch thickness. Cut 12 rounds using a 3-inch cookie cutter or a mason jar ring. Re-roll scraps as needed.
- Press each dough round into the wells of a nonstick cupcake tin, shaping it up the sides. Prick the bottoms with a fork and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Bake the tartlet shells for 10 to 12 minutes until golden, then cool completely. Store in an airtight container for up to 2 days.
Assemble the Tartlets:
- Warm the apricot jam with 1 tablespoon of water in the microwave or on the stovetop until smooth.
- Fill each tart shell with about 2 tablespoons of chilled pastry cream.
- Top with fresh berries, then brush lightly with the jam glaze. Serve chilled.
Notes
- For smaller portions, shape dough into 36 mini tartlets using a mini muffin tin and bake for 10 minutes.
- To speed up cooling, chill the pastry cream in an ice water bath before refrigerating.
- Strain apricot jam for a smoother glaze, or swap it for another light-colored jam if desired.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.