There’s something incredibly delightful about a perfectly crafted tart topped with fresh berries. Today, we’re sharing a recipe for small tarts adorned with blueberries, raspberries, and cranberries. These mini desserts are not only visually stunning but also deliciously satisfying. Perfect for gatherings or just a sweet treat, these berry tarts are sure to impress.
How to Make Small Tarts with Blueberries, Raspberries, and Cherries
Ingredients:
- For the Tart Crust:
- 1 1/4 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of powdered sugar
- 1/4 teaspoon of salt
- 1 egg yolk
- 2-3 tablespoons of cold water
- For the Filling:
- 1 cup of heavy cream
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of mascarpone cheese
- For the Topping:
- 1/2 cup of fresh blueberries
- 1/2 cup of fresh raspberries
- 1/2 cup of fresh cranberries
Instructions:
Prepare the Tart Crust:
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse a few times to combine. Gradually add the cold water, one tablespoon at a time, and pulse until the dough starts to come together.
Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour mini tart pans or a muffin tin.
Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles slightly larger than the diameter of your tart pans.
Press the dough circles into the prepared pans, trimming any excess. Prick the bottom of each tart shell with a fork.
Bake the Tart Shells:
Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until the edges are golden brown. Let them cool completely.
Prepare the Filling:
In a medium bowl, whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.
In another bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until fully combined and smooth.
Assemble the Tarts:
Once the tart shells are cool, spoon the mascarpone filling into each shell, spreading it evenly.
Top each tart with a mix of blueberries, raspberries, and cherry halves. Arrange them artfully for a beautiful presentation.
Chill and Serve:
Refrigerate the tarts for at least 30 minutes before serving to allow the filling to set. Enjoy these delightful berry tarts chilled.
Why You’ll Love These Berry Tarts:
- Visually Stunning: The vibrant colors of the berries make these tarts look as good as they taste.
- Deliciously Satisfying: A perfect balance of creamy filling and fresh fruit on a buttery crust.
- Versatile: Great for parties, brunches, or a sweet treat anytime.
- Simple Ingredients: Made with readily available ingredients, these tarts are both easy and impressive.
Beautifully Berry Tarte
Ingredients
For the Tart Crust:
- 1 1/4 cups of all-purpose flour
- 1/2 cup of unsalted butter cold and cut into small pieces
- 1/4 cup of powdered sugar
- 1/4 teaspoon of salt
- 1 egg yolk
- 2-3 tablespoons of cold water
For the Filling:
- 1 cup of heavy cream
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of mascarpone cheese
For the Topping:
- 1/2 cup of fresh blueberries
- 1/2 cup of fresh raspberries
- 1/2 cup of fresh cranberries
Instructions
Prepare the Tart Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few times to combine. Gradually add the cold water, one tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour mini tart pans or a muffin tin.
Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles slightly larger than the diameter of your tart pans.
- Press the dough circles into the prepared pans, trimming any excess. Prick the bottom of each tart shell with a fork.
Bake the Tart Shells:
- Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until the edges are golden brown. Let them cool completely.
Prepare the Filling:
- In a medium bowl, whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.
- In another bowl, beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until fully combined and smooth.
Assemble the Tarts:
- Once the tart shells are cool, spoon the mascarpone filling into each shell, spreading it evenly.
- Top each tart with a mix of blueberries, raspberries, and cherry halves. Arrange them artfully for a beautiful presentation.
Chill and Serve:
- Refrigerate the tarts for at least 30 minutes before serving to allow the filling to set. Enjoy these delightful berry tarts chilled.
These small tarts with blueberries, raspberries, and cranberries are a fantastic addition to any dessert table. Their fresh and creamy taste combined with a buttery crust makes them a treat worth savoring. Perfect for impressing guests or enjoying a delightful homemade dessert, these tarts are a must-try.
Give this recipe a whirl and share your beautiful creations on social media with the hashtag #BerryTarts. We can’t wait to see your delicious results!
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