The other day I told you about the Ice Cream Cupcake Peanut Butter Cups I made, the ones I kept to myself for 2 ½ weeks before sharing with you all. This week, I made Berry Tartlets in preparation for July 4th and, in doing so, hogged a bunch of the fresh, juicy berries we had just bought. This time though, I promise I’m not being selfish, because I shared these precious little tartlets with my family and I’m sharing them with you.
These Berry Tartlets are pretty much the perfect 4th of July dessert. They’re easy to make, individually sized, a lot healthier than your average tart, and filled with the season’s fresh berries. All that AND they’re naturally patriotic; red and blue berries don’t require food coloring!
These are a bit unconventional, but for good reason. The crust is made with whole wheat flour, yogurt, and only a pat of butter, making it more nutritious than most and giving it a slightly nutty flavor. Since the dough doesn’t need to be refrigerated or rolled out, you can have it made and in the oven in no time. The cream filling is prepared in the microwave, which cuts prep time even further. The fresh berries on top are just that – fresh berries – healthy and simple!
If you’re getting set for the 4th of July and you know what’s good for you, put these on your menu! If you’re not hosting a party for the 4th, make these anyway and keep them to yourself. ;) Between the whole wheat crust, the cream filling, and the berries, they have the perfect combination of flavors. It’s not at all too sweet, perfect for a light summer dessert. Everyone who tried them loved them, including those of us who don’t like pies and tarts. They were a big hit!Print
Confession #72: I’m hogging all the berries… Berry Tartlets
These mini fruit tarts are perfect for the Fourth of July or any summer gathering, made with a whole wheat crust, filled with pastry cream, and topped with fresh berries.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 11-12 tartlets 1x
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup brown sugar, loose
- ¼ teaspoon salt
- 2 tablespoons cold butter, cut in pieces
- 1 egg
- ⅜ cup yogurt
- ¼ cup cold water
- 2 ¾ cup milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 4 egg yolks
- 2 tablespoons butter, cut in small pieces
- 1 teaspoon vanilla
- 42 blackberries
- 42 raspberries
To make the crust:
- Preheat oven to 350 F.
- In a food processor, pulse together all-purpose flour, whole wheat flour, brown sugar, and salt to evenly combine. Add butter and pulse in until no large pieces remain. Add egg, yogurt, and water and process until a ball of dough begins to form. Use your hands to incorporate all of the dough into this ball.
- Grab a small hunk of dough and press it into a cup in a standard size muffin tin, evenly lining the bottom and sides. Don’t make the dough too thick. Use two fingers to press around the sides of the muffin cup, pushing any excess dough upward. Use a knife to scrape excess of the top and even out the top edges, and then press around edges with fingertip to smooth. Repeat with remaining dough. You should make about 11-12 tartlets.
- Bake the tartlet crusts in the preheated oven for 15-20 minutes, rotating pan halfway through baking time, until they are beginning to turn golden brown on top and are loosening from the pan.
- Carefully remove the crusts from the pan. It helps to gently twist them around, or use a toothpick to gently pry them up around the sides. Allow to cool. If necessary, you can use a knife to shave off bumpy edges for a cleaner presentation.
To make the cream filling:
- Add milk, sugar, cornstarch, salt, and egg yolks to a blender in that order. Blend for 5 seconds. Place in a 2 quart, microwave safe bowl and microwave on high for 3 minutes. Whisk until the foam on top goes away and the mixture is smooth. Microwave on high for 3 more minutes, whisking in the same way after every minute. Whisk in butter and vanilla. Allow to cool.
To assemble tartlets:
- Spoon filling into each tartlet. Don’t fill them to the brim, as the filling will rise slightly once you add the berries. Top with fresh berries, placing six blackberries around the outside and one raspberry in the middle, and vice versa, alternating between each tart.
There will be more pastry cream than you need for the tartlets. Since it tastes amazing on its own, I would suggest serving it in small glasses with fresh berries. This provides another option for guests, as well.
Cream Filling Adapted From: Salad-in-a-Jar