No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Berries and Cream Tartlets

Perfect for a party, these individual berry desserts are easy to customize.

  • Prep:
  • Total Time:
  • Yield: Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Berries and Cream Tartlets

Source: Martha Stewart Living, June 2010

Ingredients

For Assembling

  • 4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
  • 1/2 cup apricot jam, warmed and strained (optional)

For the Crusts

  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/2 cup sugar
  • 2 cups all-purpose flour, plus more for surface
  • Salt

For the Filling

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Salt
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.

  2. Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.

  3. Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.

  4. Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.

  5. Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.

Reviews (3)

  • ferri ashraf 10 Aug, 2013

    The berries and cream tartlets were amazing and were so delicious , it was a bit hard to make but it was worth it. I will surly make this recipe again next time.

  • 120schoolhouse 18 Mar, 2012

    C'est fantastic! I halved the recipe and it came out lovely. The only note I'd make is that the 3-1/2" rounds were still a little for my small tart pans... and the cooking time was far longer than I needed (I only needed about 8-10 min). This was my first time making tarts... perfect for a picnic (if you can pack delicately!). xx

  • Emmsie 2 Oct, 2011

    I made this today and it was just lovely. The filling was so light and fluffy. Has been added to my collection for future reference!

Related Topics