FRESH BERRY TARTLETS RECIPE
in keeping with a french theme, we have these beautiful tarts that helene, of the blog tartelette inspired us to make. i love them so much. they’re perfectly adorable and would make the best slightly sweet dessert to serve at an outdoor dinner party.
FRESH BERRY TARTLETS
Makes 4 servings
• 6 ounces raspberries
• 6 ounces blackberries
• butter for greasing your tartlet pans
• 1.5 cups all purpose flour
• 5 tablespoons unsalted butter
• 3 egg yolks
• pinch of salt
• 1/4 cup cold milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• half a cup heavy whipping cream
• 1 tablespoon powdered sugar
• 4 teaspoons mint for garnish
MAKING THE FRESH BERRY TARTLETS: Using an electric mixer, on medium speed, whip the butter until you get a light fluffy consistency. Mix in the 3 egg yolks one at a time until each blends in well into butter. Pour in the 1.5 cups all purpose flour, a pinch of salt and 1/4 cup cold milk and continue to mix on medium speed for about 1-2 minutes or until all ingredients have mixed well. Empty the mixture onto a lightly floured board and roll the dough into a smooth ball. Flatten the dough with a rolling pin into a disk shape. Wrap in a plastic wrap and refrigerate for 60 minutes.
Preheat oven to 350F and position a rack in the center. Once the dough has been cooled, roll it out once more onto a lightly floured surface. Proceed to shape the dough onto 4 buttered tartlet tins. Place excess dough to the side for later forming the lattice pattern. Line the dough with a piece of parchment paper, fill with pie weights or dry beans for a blind bake and bake for 10-15 minutes or until you begin to see a slight golden tint to the tarts.
FOR THE BERRY FILLING: In a medium sized bowl combine the 6 ounces of raspberries and 6 ounces of blackberries and pour 1/3 cup sugar on top. Rub the sugar with a spatula until there is an even coat of sugar on the berries and let stand for about 20 minutes. Pour the berries evenly into each tart shell. Roll the excess dough out once more and form long strips using a fluted pastry cutter (With the strips, we created a lattice design but let your imagination run wild!). Bake for another 20 minutes or until the tarts are a golden brown.
In a medium sized bowl whip half a cup of heavy whipping cream with 1 teaspoon vanilla extract and 1 tablespoon powdered sugar (Freezing the beaters beforehand will speed up the process). Whip until soft peaks form.
Garnish the tartlets with powdered sugar, fresh whipped cream and mint.
photos and styling by: ivan solis