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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.

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