Description

Hey there, friend! If a dessert could smile back at you, this would be it. These Mini Berry Tarts are buttery, creamy, and bursting with fresh berries—tiny treats that look bakery-fancy but are completely doable at home. Crisp tart shells, silky vanilla bean cream, and jewel-toned berries come together in a dessert that feels special without being stressful.

Ingredients

Scale

For the Tart Shells

1¼ cups all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons ice water

For the Vanilla Bean Cream

1½ cups whole milk
1 vanilla bean (or 1 teaspoon vanilla bean paste)
3 egg yolks
⅓ cup sugar
2 tablespoons cornstarch
2 tablespoons butter

For the Topping

Fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
Optional: powdered sugar or apricot glaze

Instructions

1. Make the Tart Shells

Preheat oven to 350°F (175°C).

In a food processor, pulse flour and powdered sugar to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon ice water; pulse just until dough begins to clump. Add more water only if needed.

Divide dough into 8–10 portions and press evenly into mini tart pans. Prick bottoms with a fork. Chill for 15 minutes, then bake 15–18 minutes, until lightly golden. Cool completely.

2. Prepare the Vanilla Bean Cream

Heat milk with vanilla bean seeds and pod until just simmering. Remove from heat and let steep 15 minutes.

Whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk warm milk into yolks, then return mixture to saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Cook 1 minute more.

Remove from heat, discard vanilla pod, and whisk in butter. Cover cream with plastic wrap pressed directly on the surface and chill at least 1 hour.

3. Assemble the Tarts

Fill cooled tart shells with vanilla cream. Top with fresh berries. Just before serving, dust with powdered sugar or brush lightly with warm apricot glaze.

Notes

Cold butter + chilled dough = crisp shells
Let shells and cream cool completely before assembling to avoid sogginess
Strain pastry cream if any lumps appear—instant fix
Brush shells with melted chocolate for a moisture barrier if making ahead