These tarts are so delicious and fun to make! I love vanilla custard, and the custard in this tart goes SO well with fresh berries and a sweet shortcrust!
[In place of the vanilla bean, I used Heilala vanilla paste, and it was awesome! It’s cheaper and easier to use than regular vanilla bean. I’ll definitely be using this vanilla paste in the future! If you’d like to use vanilla paste in this recipe, just substitute 1/2-1 teaspoon vanilla paste for the vanilla bean.
Berries and Cream Tarts
- 3 cups all purpose flour
- 15 tbs butter, cold and cut into small cubes
- 1/2 cup sugar
- 1/3 cup heavy cream
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 2/3 cups whole milk
- 1 vanilla bean
- 1/2 tsp vanilla extract
- 8 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 cup raspberries
- 2 cups strawberries, tops cut off and sliced
- 1 cup blueberries
- Powder sugar for dusting (optional)
Make the shortcrust:
- In a medium bowl, stir together sugar, flour, and salt.
- With a pastry cutter or your hands, cut in cold butter until the butter is the size of small peas.
- In a small bowl, stir together heavy cream and egg yolks.
- Mix egg mixture in with flour and butter mixture and mix with spatula or your hands until the dough forms into a ball.
- Sprinkle dough with flour on both sides, and divide dough in half. Flatten the halves into disks, and wrap with plastic wrap. Chill dough in the fridge for 30 minutes, or overnight.
- Preheat oven to 400 degrees F.
- Let dough sit at room temperature for 10-15 minutes to soften slightly before rolling.
- On a floured surface, roll the dough to 1/8 inch thickness. Flip dough occasionally and reflour your work surface to prevent the dough from sticking.
- Using a large dough cutter or a 7 inch bowl, cut 7 inch diameter circles in the dough. Line 4 inch mini tart pans with the dough, pressing the dough against the edge of the pans so it forms to the shape of the pan.
- Reroll the dough scraps until you have enough dough circles to line 12 pie shells.
- After lining the pie shells, chill the shells for 15 minutes.
- Place pie shells on a baking sheet. Line the pie shells with parchment paper and fills tins with beans or baking weights. Bake for about 10-14 minutes, or until shells are golden brown.
- Remove shells from pie plates and let cool on a cooling rack.
Make the custard:
- Using a mixer, beat together egg yolks, sugar, and cornstarch until mixture is well combined and pale yellow in color.
- In a medium saucepan, add milk and vanilla bean, scraping the seeds out of the bean into the milk. Heat over medium heat, stirring occasionally, until mixture begins to simmer.
- Remove milk from heat, and stir about 1/3 of the hot milk into the egg mixture.
- Add egg mixture to the saucepan with the rest of the milk, and heat again over medium-low heat, whisking constantly until mixture has thickened.
- Once thickened, remove custard from the heat and stir in vanilla extract. Cover with plastic wrap so that the plastic is touching the custard. This will help prevent a skin from forming on the top of the custard. Let cool.
- Once the mini tart shells and the custard have cooled, spoon about 1/4 cup custard into each shell, and top each tart with about 1 sliced strawberry, a few raspberries and several blueberries. Of course you can get creative and arrange the fruit on the tarts however you’d like! Dust tarts with powder sugar if desired, and enjoy!