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Mini Berry Tarts

Mini Berry Tarts are perfectly portioned tarts with a tender crust, sweet creamy filling, and topped with beautiful fresh berries.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 20 mini
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
  2. 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:
  1. 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).
  2. Keep refrigerated until ready to serve.

Notes

  • Adapted from Paula Deen