Mini Berry Tarts
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Mini Berry Tarts
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Mini Berry Tarts are perfectly portioned tarts with a tender crust, sweet creamy filling, and topped with beautiful fresh berries.
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Ingredients
For the Crust:
- 3/4 cup (1 1/2 sticks) butter, softened, cubed
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
For the Filling:
- 6 ounces cream, softened
- 6 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
For the topping:
- 20 blackberries
- 20 raspberries
- 20 mint leaves (you can use kiwi slices)
Instructions
For the Crust:
- Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
- Place all crust ingredients in a food processor or blender and mix until it forms a ball. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Bake for 8-10 minutes until barely starting to turn light brown. If crust puffs up in the middle of the tarts, indent it with the cap of a water bottle or something of similar size (you just want room for lots of filling!). Set on a cooling rack to cool completely. When cooled, use a sharp knife to gently pop each tart out.
For the Filling and Topping:
- With an electric mixer, beat the cream cheese with the sugar and vanilla until smooth. Dollop about 2-3 teaspoons filling into each tart crust. Top each filled tart with one raspberry, blackberry, and mint leaf (or kiwi slice).
- Keep refrigerated until ready to serve.
Notes
- Adapted from Paula Deen
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