9/28/2023 0 Comments Mini berry tart recipeYou can even use an easy homemade blueberry pie filling. I used a sweet cream cheese filling (recipe below) and added blueberries on top. Once the tarts are completely cooled, fill with your favorite filling. When removed from the oven, let the pan cool on a wire rack for about 10 minutes, and then remove the tarts. Turn the pan 180° in the oven, and bake an additional 10 minutes, or until tarts turn a nice golden brown. Repeat with each tart.Once all the tart wells have been filled, bake the tarts at 350° for about 12 minutes. Using the tamper, press the cutout into the well until the tart shell comes just up over the sides of the well. Place each cutout tart over the center of a well in the baking pan. After the crust has chilled, roll out the dough, and use the tart cutter to cut out tarts, just like you'd do if you were making sugar cookies. The first step is to make your crust and then refrigerate for at least 2 hours. For me, the more berries the better.Here are the steps for making these delicious mini desserts. Feel free to use whatever combination of berries you like, or if you prefer a single berry, that works too. They are great on their own or with a scoop of vanilla ice cream on top – again, much like pies. These Berries & Cream Mini Tarts are best served the day you make them, much like pies. It pairs beautifully with honey in the summertime and has a way of toning down the syrupy sweetness. Thyme is equally as hearty, and usually lasts the longest of all of the herbs into the cold months. I almost always include some rosemary honey on fall cheese boards. My favorite herbs to mix with honey are rosemary and thyme. Combining herbs with honey is so much fun. So from start to finish, you’re putting in less than an hour to make these pretty little things.įor a finishing touch, don’t skip the thyme honey. It took me a long time to finally concede and use a store bought dough, but I found that Pillsbury makes a pretty decent one and it saves a ton of time. Making pie crust from scratch is always better, and you’ll rarely find me taking this kind of short cut in the fall or winter. An easy pie crustĪnd since it’s summer and I like things easy, we’re using refrigerated pie crust for these Berries & Cream Mini Tarts. Together, they form a creamy pillow for the berries to rest within the flaky crust. Mascarpone is a soft Italian cheese that is used in a lot of desserts like tiramisu and cheesecake. It’s a mix of cream cheese and mascarpone cheese. It almost reminds me of cheesecake with fruit topping. They are colorful and bursting the sweet tart flavor and would have been great on their own – but wait till you try the creamy filling. Everyone gets their own little tart instead of a messy slice of pie with the filling falling out. They’re really nice for when you’re having a party or, like I recently did, taking a dessert somewhere. These pretty little Berries & Cream Mini Tarts are a seasonally delicious way to serve up all of your favorite summer berries in individual servings. Seriously though, a berry pie or crumble or tart or cobbler is summer heaven, and doesn’t feel quite right any other time of year. Oh, and it would have to have a scoop of vanilla ice cream on top. Nope, if I only got to choose one summer dessert to have for the rest of my life, that dessert would have to involve massive quantities of berries in some sort of flaky, buttery crust. If I had to choose my all-time favorite summer dessert, it wouldn’t be ice cream.
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