Berry Tartlets
Berry Tartlets are miniature treats featuring a buttery, flaky crust filled with a luscious mixture of fresh berries, all topped with a heavenly lemon curd whipped cream. Perfect for any occasion, from a casual brunch to an elegant dinner party, these tartlets are sure to impress your guests with their appearance and burst of fruity goodness.
Ingredients
- Double-crust pie dough
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 package 12 ounces frozen unsweetened mixed berries, thawed
- 1 tbsp lemon juice
Topping:
- 1/3 cup heavy whipping cream
- 1/4 cup lemon curd
- 1 tsp sugar
- 1/4 tsp vanilla extract
- fresh berries optional
Instructions
For the double-crust pie dough:
- Combine 2 1/2 cups all-purpose flour and 1/2 teaspoon of salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup of ice water, tossing with a fork until dough holds together when pressed. Divide the dough in half, and shape each into a disk. Wrap the disks, and refrigerate for one hour.
For the berry tarts:
- Preheat oven to 400°F. Roll out dough on a lightly floured surface to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut 12 circles, rerolling scraps if needed. Press circles onto bottoms and upsides of 12 ungreased muffin cups.
- In a bowl, combine sugar and cornstarch. Add berries and lemon juice, tossing to coat. Spoon 2 tablespoons of the filling into each tart shell. Bake on a lower oven rack for about 25 minutes, or until crust is golden brown and filling is bubbly. Allow to cool for 10 minutes before transferring tarts from pan to a wire rack. Cool completely.
- Whip cream until soft peaks form. In a separate bowl, combine lemon curd, sugar, vanilla, and 1 tablespoon of whipped cream. Gently fold in the remaining whipped cream.
- Spoon the lemon curd whipped cream over the cooled tart filling. If desired, garnish with fresh berries. Refrigerate until ready to serve.
Notes
- Using Premade Tartlet Shells: Frozen or refrigerated mini pie or tart shells work well. Alternatively, use refrigerated pie dough and cut out shells with a cookie cutter.
- Making Berry Tarts Ahead of Time: Tart dough and topping can be made 1-2 days before baking and serving. Baked tarts can be stored in the refrigerator for up to 3 days. Add whipped topping just before serving.
- Serving Suggestions: Serve with lemon curd whipped topping or lemon zest-scented whipped cream. Top with extra fresh berries for added freshness and visual appeal.
Nutrition
Calories: 241kcalCarbohydrates: 26gProtein: 2gFat: 14gSaturated Fat: 9gCholesterol: 42mgSodium: 160mgFiber: 1gSugar: 9g
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