Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Berries and Cream Tartlets 4.0 (28) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 25 mins Total Time: 3 hrs 35 mins Yield: Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets Perfect for a party, these individual berry desserts are easy to customize. Ingredients For the Crusts 2 sticks cold unsalted butter, cut into small pieces ½ cup sugar 2 cups all-purpose flour, plus more for surface Salt For the Filling 1 ½ cups whole milk 1 cup heavy cream 6 large egg yolks ½ cup sugar 2 tablespoons cornstarch 2 tablespoons all-purpose flour Salt ½ teaspoon pure vanilla extract For Assembling 4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries ½ cup apricot jam, warmed and strained (optional) Directions 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. 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. 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. 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. Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam. Cook's Notes Make Ahead: Dough can be frozen for up to 1 month. Thaw before using. Baked shells can be stored at room temperature for up to 3 days. Rate it Print