Mini Berry Tarts with Vanilla Pastry Cream may sound a little special, but they’re actually one of the easiest desserts to put together. Perfect for small gatherings, weekend treats, or just when you’re in the mood to bake something cute and delicious.
Baked to perfection, crispy and delicate, using buttery pâté sable dough. 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 and creamy layer.
I added a little twist by making a small well in the center and pouring in the bright mixed berry sauce for a fresh and slightly tangy contrast. I then finished each tart with a light swirl of vanilla pastry cream and a generous dollop of fresh berries on top. Creates the most beautiful layers in both taste and appearance.
What I like most is the balance of textures, the crispy shell, silky cream, and juicy berries in every bite. Although it looks elegant, it has a handmade feel and is comfortable.
How to make mini vanilla berry tarts
For these mini tarts, start by making the vanilla pastry cream and berry sauce, allowing time to cool before filling. Continue to make the pie crust and assemble the mini tarts.
Prepare the vanilla pastry cream
First, put the milk in a medium saucepan and bring it to a gentle boil.
Meanwhile, whisk the egg yolks, sugar, and salt until smooth and well mixed. Add flour and cornstarch and mix until completely combined.
Gradually pour the warm milk into the egg mixture, whisking continuously, then return everything to the saucepan. Stir constantly over medium heat until mixture boils and becomes smooth and creamy.
Remove from heat and stir in vanilla extract. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a crust from forming, and let cool to room temperature.
Prepare the berry sauce
Place mixed berries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook until mixture thickens slightly, about 5 minutes.
Add cornstarch mixed with water, mix and simmer gently until thickened. Remove from heat and sieve the sauce to remove the seeds. Cool completely.
prepare the crust
In a large bowl, beat the butter, powdered sugar, and salt until light and fluffy. Add the eggs and continue mixing until the mixture is creamy and well combined.
Mix until the dough comes together, being careful not to overmix the flour. Wrap the dough in plastic wrap, shape into a disc, and chill in the refrigerator for at least 30 minutes.
Lightly flour your work surface and roll the dough between two sheets of parchment paper or plastic wrap to about 1/8 inch (3 mm) thick. Cut circles using a 3-inch (7.5 cm) round cutter, rerolling scraps as needed.
Gently press the dough into mini tart pans and freeze for 15 minutes before baking.
Meanwhile, preheat oven to 350°F (180°C). Prick the bottom of the tart shell with a fork and bake for 13 to 15 minutes or until lightly golden around the edges. Leave it in the pot to cool completely.
Assemble mini tarts
Transfer the cooled vanilla pastry cream to a piping bag fitted with a 1-inch tip. Place the berry sauce in another small piping bag.
Pipe a layer of pastry cream onto each tart shell, using the back of a spoon to make a small well in the center. Fill the well with about a teaspoon of berry sauce and pour more pastry cream on top.
Finally, garnish with fresh berries, a few mint leaves, and a light dusting of powdered sugar.
The result is a delicate, elegant dessert with a buttery crust, silky cream, and bright berry flavor in every bite. Perfect when you want something beautiful, irresistibly delicious.
Try our amazing mini berry tarts with vanilla pastry cream. If so, don’t forget to share your photos with me on Instagram. I’d love to see how they work out for you. enjoy!
Other similar recipes you might want to try
Flower Tart with White Chocolate Lemon Filling is a delicate, buttery tart filled with smooth white chocolate lemon cream for a fresh, bright, beautifully shaped and elegant dessert.
Pasteis de Nata – You will love these Portuguese custard tarts. A crispy, flaky pastry filled with rich, creamy custard and a caramel-flavored top makes this a simple yet appealing traditional Portuguese treat.
This classic custard pie is a timeless dessert with a silky smooth custard filling and flaky crust, comforting, simple and perfect for any occasion.
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Mini berry tart with vanilla pastry cream
Mini Berry Tarts with Vanilla Pastry Cream may sound a little special, but they’re actually one of the easiest desserts to put together. Baked to perfection, crispy and delicate, using buttery pâté sable dough. 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 and creamy layer.
material
1x2x3x
for crust
1/2 cup Unsalted butter (110g) ,room temperature1/4 cup Powdered sugar (30g)1 egg1 1/2 cup All-purpose flour (190g)1/4 teaspoon Salt (1g)
vanilla pastry cream
2 cup Milk (480ml)1/2 cup Sugar (100g)1/4 cup Cornstarch (30g)1 tablespoon Flour (10g)3 egg yolkpinch of salt2 teaspoon Vanilla essence (10g)
berry sauce
3 ounce Mixed berries (90g)1 tablespoon Lemon juice (15g)1 tablespoon Sugar (15g)1 teaspoon (2g) Cornstarch1 teaspoon water (5g)
Instructions
Prepare the vanilla pastry cream.
Bring milk to a boil in a medium saucepan.
Meanwhile, whisk the egg yolks with the sugar and salt until well mixed.
Add flour and cornstarch.
Mix and combine.
Gradually add the warm milk to the egg mixture and return to the heat.
Cook, stirring constantly, until it boils and thickens.
Remove from heat and add vanilla extract.
Pour the cream into a clean bowl.
Cover with plastic wrap and press directly onto the surface of the cream to avoid forming a skin.
Cool to room temperature.
Prepare the berry sauce.
Combine mixed berries, sugar, and lemon juice in a small saucepan.
Bring to a boil over medium heat and simmer until thickened, about 5 minutes.
Add cornstarch and water and mix again.
Remove from heat. Remove the seeds through a sieve.
Set aside to cool.
Prepare the crust.
In a large bowl, mix the butter, powdered sugar, and salt until light and fluffy.
Add the eggs and continue beating until well combined and creamy.
Stir flour into butter mixture. Be careful not to work the dough too hard.
Wrap the dough in plastic wrap.
Shape into a disc and refrigerate for at least 30 minutes.
Dust a work surface with flour and roll the dough between two sheets of parchment paper or plastic wrap until it is about 1 1/8 (3 mm) thick.
Use a 3-inch (7.5 cm) round cookie cutter to cut circles, rerolling scraps as needed.
Carefully press the dough into the mini tart pans. I used a 2 1/3 inch – 6 cm tart pan. Freeze for 15 minutes before baking.
Meanwhile, preheat oven to 350°F (180°C).
Prick the bottom of the tart with a fork.
Bake for about 13-15 minutes or until edges are slightly golden brown.
Cool completely.
Assemble mini tarts
Whisk the vanilla pastry cream and transfer to a piping bag fitted with a 1-inch tip.
Transfer the berry sauce to a piping bag fitted with a small tip or cut a small opening in the end.
Pipe a layer of vanilla pastry cream into each tart shell.
Make a well in the center using a small spoon.
Pour 1 teaspoon of berry sauce into each well.
Add another layer of vanilla pastry cream.
Garnish with fresh berries and mint leaves and dust lightly with powdered sugar.
Precautions
Assemble the tart as close to serving as possible for the best texture and appearance. Once the mini tarts are filled and topped, store them in the refrigerator, either loosely covered or in an airtight container. Serve within 24 hours, while the crust is crispy and the cream is fresh. The pâté sablé then begins to soften from the filling (still delicious, but a little less crispy).
nutrition
Provided by: 1 vanilla tartcalorie: 145kcalcarbohydrates: April 20thgprotein: 3.2gfat: 5.66gSaturated fat: 3.027gcholesterol: 74mgsodium: 64mgpotassium: 72mgfiber: 0.6gsugar: 9.58gVitamin A: 219IUVitamin C: 1.3mgcalcium: 42mgiron: 0.86mg
(Tag translation) Berry tart
