1. Divide Pate Brisee into quarters. Roll one piece of dough into an 8-by-10-inch rectangle, 1/8 inch thick.

2. Line up twelve 3-inch tartlet pans; place dough loosely over pans. Fit dough into tartlet pans using another tartlet pan to press indentations; roll tops with a rolling pin to cut dough from edges. Chill the shells at least 30 minutes before baking. Repeat with remaining three quarters of dough. Shells can be lined with a second tartlet pan to prevent shrinkage when baking, or with a small piece of foil filled with dried beans.

3. Heat oven to 400 degrees. Bake shells until golden brown, about 20 minutes. Remove top pan or foil, place on a rack, and allow to cool completely.

4. Fill each tartlet with 1 tablespoon pastry cream. Top with fresh berries, and serve.