• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pies, Tarts, and Galettes

    Published: Aug 7, 2015 · Modified: Jan 25, 2020 by alexandra · This post may contain affiliate links

    Whole Wheat Berries and Cream Tartlets

    Jump to Recipe

    I know that there have been quite a few berry recipes filling up the blog lately, but how can you possibly resist all those plump, juicy little guys while they're fresh and in season?  I don't think you can; you just have to jump on the opportunity to use as many of them as possible and savor summer at its best. That's where these tartlets come in ➝ fresh berries galore. ♡

    Whole Wheat Berries and Cream Tartlets | Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries. | www.brighteyedbaker.com this recipe

    Now, the truth is that I originally intended for these to be vegan (the crust is, and that's a major first step), but every attempt I've given to make a vegan pastry cream has failed me miserably, and after one too many fails I decided to take the simple way out and go with freshly whipped cream instead. It actually turned out to be a bit of a blessing in disguise; adding some berry preserves to the cream gives it a fruity sweetness that amps up the overall flavor of the tarts, and - let's be real - berries and cream together are never a bad idea. You could even use canned coconut milk and keep the entire recipe vegan! It'll require a bit of planning ahead since your coconut milk needs to be cold cold colddddd, but if vegan is a must for you, it's an easy fix.

    Whole Wheat Berries and Cream Tartlets | Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries. | www.brighteyedbaker.com

    The tart crust bakes up with a shortbread-like texture, but a bit softer and lighter, and the sweetness is bumped up by preserves brushed on top and a big dollop of berry whipped cream filling each one. Then, we pile the whole thing with fresh berries (use whatever kind you'd like!) to add juiciness and really wake up all the flavors. What you get is a perfect summer dessert: light fruity, and refreshing to the max.

    Whole Wheat Berries and Cream Tartlets | Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries. | www.brighteyedbaker.com

    Whole Wheat Berries and Cream Tartlets | Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries. | www.brighteyedbaker.com

    Print

    Whole Wheat Berries and Cream Tartlets

    Whole Wheat Berries and Cream Tartlets | Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries. | www.brighteyedbaker.com
    Print Recipe
    Pin Recipe

    Mini tarts with a light, shortbread-like crust, filled with sweet berry whipped cream and topped with plenty of fresh, juicy berries - a perfect summer dessert!

    • Cook Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 5 (4 ½") tartlets 1x

    Ingredients

    Scale

    Crust

    • 4 ¼ ounces (1 cup, spoon and level) whole wheat pastry flour
    • 2 ounces (½ cup) almond flour
    • 2 tablespoons turbinado sugar
    • ⅛ teaspoon salt
    • (½ cup) unrefined coconut oil (solid state)
    • 2-3 ounces (4-6 tablespoons) ice water

    Glaze

    • 2 ⅝ ounces (¼ cup) berry preserves*
    • 1 tablespoon water

    Berry Whipped Cream

    • 8 ¼ ounces (1 cup) heavy cream
    • 2 tablespoons berry preserves

    Topping and Garnish

    • fresh berries*
    • fresh mint sprigs, optional

    Instructions

    Crust:

    1. Preheat oven to 400ºF and grease five (4 ½") tartlet pans with nonstick spray. Set on a baking sheet.
    2. In a bowl, whisk together pastry flour, almond flour, sugar, and salt. Cut in coconut oil with a pastry cutter until mixture is coarse and crumbly, with no large chunks of coconut oil remaining. Fold in 4 tablespoons ice water. Add remaining 2 tablespoons as needed to form a soft dough; be careful not to overwork.
    3. Divide dough into 5 equal portions and lightly roll each into a ball. Press into tart pans to cover bottoms and sides, keeping thickness even throughout. Prick bottom of each tartlet 4-5 times with a fork.
    4. Bake tartlets in preheated oven on baking sheet for 15-18 minutes, until tops are turning light golden. Brush lightly with glaze and let cool completely.

    Glaze

    1. Combine preserves and water in a small bowl and whisk together until smooth. Microwave briefly (about 10-20 seconds) to thin out before brushing on crusts.

    Berry Whipped Cream

    1. Pour cream into the bowl of a stand mixer fitted with the whip attachment (or use a bowl and handheld electric mixer). Beat on medium-high speed until thickened. Add preserves and continue to beat just until cream holds peaks.

    Assembly

    1. Fill tarts with cream, smoothing out surface with an offset spatula or the back of a spoon. Carefully remove sides of pans from tarts. Top each with a pile of berries and drizzle remaining glaze on top. Garnish with mint if desired.
    2. Tartles are best served fresh, but any leftovers should be stored in an airtight container in the refrigerator.

    Notes

    *Feel free to use any combination of berry preserves and fresh berries; I used blueberry preserves and fresh raspberries for the tartlets in the photos.

    Crust adapted from Better Nutrition Magazine, May 2012.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index.

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media

    Digiprove sealCopyright protected by Digiprove © 2015

    More All Recipes

    • Best Ever Coconut Margarita
    • Irish Coffee Cake
    • Easy Cinnamon Chip Muffins
    • Easy Fudgy Oreo Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Katy Emanuel says

      May 18, 2016 at 5:06 pm

      These look delicious. Will have to see if they turn out as well with gluten free four instead of whole wheat.

      Reply
    2. Michelle says

      March 14, 2016 at 6:01 pm

      Can this be made into a larger tart instead of the tartlets?

      Reply
      • alexandra says

        March 30, 2016 at 1:47 pm

        I don't see why not :)

        Reply
    3. Bea says

      August 13, 2015 at 1:58 pm

      WOW!!!They look insanely delicious!And whipped cream is always a perfect choice ;)

      Reply
    4. Ilona @ Ilona's Passion says

      August 07, 2015 at 7:22 pm

      The photos are stunning and tartlets are adorable & sweet! Pinning!

      Reply
      • alexandra says

        August 10, 2015 at 3:41 pm

        Thank you so much Ilona! ♡

        Reply
    5. June @ How to Philosophize with Cake says

      August 07, 2015 at 4:35 pm

      What pretty little tarts! Love that the crust is vegan, it sounds great with the almond meal and all :)

      Reply
      • alexandra says

        August 10, 2015 at 3:42 pm

        I was really pleasantly surprised with how well the crust turned out being vegan - still so good!

        Reply
    6. Allison from Baking: a Love Story says

      August 07, 2015 at 11:11 am

      This is absolutely gorgeous and so simple. With berries as sweet as they are right now, you don't have to do much to make dessert out of them. Here you have the perfect complements! Love this and will for sure be making this one.

      Reply
      • alexandra says

        August 10, 2015 at 3:43 pm

        Exactly! Thank you so much Allison!

        Reply

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    • Espresso powder and how to make it
    • How to make buttermilk
    seasonal favorites icon
    EASTER RECIPES
    • Blackberry Mint Mimosa
    • Simple and Moist Carrot Bundt Cake (gluten-free option)
    • The Mimosa Mojito
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)
    • Strawberry Layer Cake {gluten-free}
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Raisin Cinnamon Rolls with Cream Cheese Frosting
    • Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme