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Beautifully Berry Tarte

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.

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.