Mixed Berry Tartlets
Individual tart shells filled with pastry cream and a mix of glazed fresh berries.
Makes 8 tartlets · Prep 35 min · Bake 15 min
Ingredients
Shells
- 1 batch Sweet tart shell dough — see the Sweet Tart Shell recipe, divided into 8 small tart pans
Filling
- 1 1/2 cups Pastry cream, chilled
Topping
- 2 1/2 cups Mixed berries — raspberries, blueberries, and halved strawberries
Glaze
- 3 tbsp Apricot jam
- 1 tbsp Water
Instructions
Shells
- Divide the tart dough among 8 small (4-inch) tart pans, pressing evenly up the sides. Chill until firm.
Blind bake
- Line each shell with parchment and pie weights and bake at 175°C (350°F) until the edges are set. (Tip: Small shells have proportionally more exposed edge than a full-sized tart and brown faster — check them a few minutes earlier than you would a 9-inch shell.)
- Remove the weights and parchment and bake until golden and dry throughout.
Cool
- Cool the shells completely.
Fill
- Spread pastry cream evenly into each cooled shell, then arrange the mixed berries on top.
Glaze
- Warm the jam and water together until thin, and brush lightly over the berries on each tartlet.
Tips
- Shells browned unevenly: Small tart pans in the oven together can sit closer to the heating element in some spots than others. Rotate the tray halfway through blind baking if your oven runs hot in one area.
- No small tart pans?: A standard muffin tin works as a substitute — press the dough into the cups the same way, though the shape will come out rounder and slightly deeper than a traditional tartlet.