Description
Mini Berry Custard Tartlets are delightful bite-sized desserts featuring a buttery crust, silky vanilla custard filling, and topped with fresh juicy berries.
Ingredients
Scale
- 200 g flour
- 100 g cold butter, cubed
- 60 g powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
- 300 ml milk
- 3 egg yolks
- 70 g sugar
- 25 g cornstarch
- 1 tbsp butter
- 1 tsp vanilla extract
- Optional: zest of 1/2 lemon
- Fresh raspberries
- Fresh cherries or grapes
- Blueberries
- Mint leaves
- Powdered sugar (for dusting)
Instructions
- Make the Tartlet Shells: Mix flour, sugar, and salt. Add cold butter and rub until sandy. Add egg yolk and just enough cold water to form a dough. Wrap and chill for 20–30 minutes. Preheat oven to 180°C. Roll dough and cut circles to fit mini tart pans. Press into molds and prick bottoms with a fork. Bake for 12–15 minutes until lightly golden. Cool completely.
- Prepare the Custard: Heat milk until warm (not boiling). In a bowl, whisk yolks, sugar, and cornstarch. Slowly pour warm milk into yolks while whisking. Pour mixture back into pan and cook on medium heat, stirring constantly. When thick, remove from heat and add butter and vanilla. Cool to room temperature, then refrigerate for 20 minutes.
- Assemble the Tartlets: Spoon custard into each cooled tart shell. Top with raspberries, blueberries, cherries (or your choice). Add a tiny mint leaf for garnish. Dust gently with powdered sugar.
Notes
- Ensure the butter is cold for a flaky crust.
- Feel free to mix and match berries based on availability.
- For a citrusy flavor, add lemon zest to the custard.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg