New This Month


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

Source: Martha Stewart Living, June 2010
Total Time Prep Yield


For the Crusts

For the Filling

For Assembling


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.

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How would you rate this recipe?
  • 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.
  • jenniferodegaard
    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!

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