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–+ servings
A close-up of a mini tartlet filled with cream and topped with fresh strawberries and blueberries, perfect for Fourth of July desserts.

Mini Fruit and Cream Tartlets

These mini tartlets are a delightful dessert for any occasion, especially for Fourth of July celebrations. They feature a crisp tart shell filled with creamy custard and topped with fresh fruit.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tart Shells
  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter cold and cubed
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 2-3 tbsp ice water
For the Cream Filling
  • 1 cup heavy cream
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
For the Topping
  • 1 cup mixed berries such as strawberries, blueberries, raspberries
  • 2 tbsp apricot jam warmed, for glaze (optional)

Equipment

  • Mini muffin tin
  • rolling pin
  • Pastry brush
  • Saucepan
  • Whisk
  • Piping bag (optional)

Method
 

  1. For the tart shells: In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour mixture and mix until just combined. Add more ice water if needed to form a dough.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
  5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a cookie cutter slightly larger than the muffin tin cups. Press the dough circles into the muffin tin cups.
  6. Prick the bottom of each tart shell with a fork. Bake for 12-15 minutes, or until golden brown. Let cool completely in the tin before removing.
  7. For the cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. To assemble: Spoon or pipe the whipped cream into the cooled tart shells. Arrange the mixed berries on top of the cream.
  9. If desired, brush the berries with warmed apricot jam for a glossy finish.

Notes

You can prepare the tart shells a day in advance and store them in an airtight container. For a different flavor, you can add a pinch of cinnamon or nutmeg to the tart dough.

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