Mini Berry Tarts with Vanilla Pastry Cream
These Mini Berry Tarts with Vanilla Pastry Cream are one of those desserts that feel a little special but are actually so simple to put together. I made them with a buttery pâte sablée crust that bakes up perfectly crisp and delicate. It’s one of my favorite bases for anything with fruit. The filling starts with a smooth vanilla pastry cream, rich but not too heavy, just enough to create a soft, creamy layer.
Ingredients
For the Crust
- 1/2 cup (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 egg
- 1 ½ cup (190g) all-purpose flour
- 1/4 tsp (1g) salt
Vanilla Pastry Cream
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) flour
- 3 egg yolks
- pinch of salt
- 2 tsp (10g) vanilla extract
Berry Sauce
- 3 oz (90g) mixed berries
- 1 tbsp (15g) lemon juice
- 1 tbsp (15g) sugar
- 1 tsp (2g) cornstarch
- 1 tsp (5g) water
For Topping
- fresh berries
- powdered sugar
Instructions
Prepare the vanilla pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with sugar and salt until well combined.
- Add flour and cornstarch.
- Mix to combine.
- Gradually add the hot milk to the egg mixture and return to heat.
- Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl.
- Cover it with plastic wrap, and press it directly onto the pastry cream's surface to prevent skin from forming.
- Let cool to room temperature.
Prepare the berry sauce.
- Place the mixed berries, sugar and lemon juice in a small saucepan.
- Place over medium heat, bring to a boil and cook for about 5 minutes until thickened.
- Add the cornstarch with water and mix again.
- Remove from heat. Sieve to remove seeds.
- Set aside to cool.
Prepare the crust.
- In a large bowl, mix butter with powdered sugar and salt until light and fluffy.
- Add egg and continue mixing until well combined and creamy.
- Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap.
- Form into a disc and refrigerate for at least 30 minutes.
- Flour the working surface, and roll the dough between two pieces of parchment paper or plastic wrap until it's about l ⅛ (3 mm) thick.
- Use a 3-inch (7,5 cm) round cookie cutter and cut circles, re-rolling scraps as needed.
- Carefully press the dough into mini tart molds. I used 2 1/3-inch - 6 cm tart molds. Freeze for 15 minutes before baking.
- Meanwhile, preheat the oven to 350°F (180°C).
- Prick the bottom of the tarts with a fork.
- Bake for about 13-15 minutes or until slightly golden at the edges.
- Let them cool completely.
Assemble the mini tarts
- Whisk the vanilla pastry cream and transfer it to a piping bag fitted with a ½-inch (1 cm) plain tip.
- Transfer the berry sauce to a piping bag fitted with a small plain tip, or simply snip a small opening at the end.
- Pipe a layer of vanilla pastry cream into each tart shell.
- Use a small spoon to create a well in the center.
- Pipe about 1 teaspoon of berry sauce into each well.
- Top with another layer of vanilla pastry cream.
- Decorate with fresh berries and mint leaves, then lightly dust with powdered sugar.
Notes
- Assemble the tarts as close to serving as possible for the best texture and look.
- Once filled and topped, store the mini tarts in the refrigerator, loosely covered or in an airtight container. They’re best enjoyed within 24 hours, while the crust is still crisp and the cream fresh. After that, the pâte sablée will start to soften from the filling (still tasty, just less crisp).
Nutrition
Serving: 1 vanilla tartCalories: 145kcalCarbohydrates: 20.04gProtein: 3.2gFat: 5.66gSaturated Fat: 3.027gCholesterol: 74mgSodium: 64mgPotassium: 72mgFiber: 0.6gSugar: 9.58gVitamin A: 219IUVitamin C: 1.3mgCalcium: 42mgIron: 0.86mg