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



For the Crusts
For the Filling
For Assembling


Instructions Checklist
  • 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.

Reviews (3)

28 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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.
Rating: 5 stars
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
Rating: Unrated
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!