Mini Berry Tarts
Little shortbread tart shells filled with sweetened cream cheese and topped with fresh berries and mint.
⏱️ Prep: 25 min🍳 Cook: 10 min
Ingredients
| 3/4 cup (1½ sticks) | butter, softened, cubed | |
| 1 1/2 cups | 360 ml | all-purpose flour |
| 1/2 cup | 120 ml | powdered sugar |
| 6 ounces | 170 g | cream cheese, softened |
| 6 tablespoons | 90 ml | granulated sugar |
| 3/4 teaspoon | 3.8 ml | vanilla extract |
| 20 | blackberries | |
| 20 | raspberries | |
| 20 | mint leaves (you can use kiwi instead if desired) |
Instructions
For the Crust:
- Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
- Place all crust ingredients in a food processor or blender and mix until it forms a ball. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Bake for 8-10 minutes until barely starting to turn light brown. If crust puffs up in the middle of the tarts, indent it with the cap of a water bottle or something of similar size (you just want room for lots of filling!). Set on a cooling rack to cool completely. When cooled, use a sharp knife to gently pop each tart out.
For the Filling and Topping: 3. With an electric mixer, beat the cream cheese with the sugar and vanilla until smooth. Dollop about 2-3 teaspoons filling into each tart crust. Top each filled tart with one raspberry, blackberry, and mint leaf (or kiwi slice). 4. Keep refrigerated until ready to serve.
Prep time: 25 mins. Cook time: 10 mins. Total time: 35 mins. Author: Garnish & Glaze. Serves: 20.