Serve these gorgeous berry tartlets during your next dinner party. The mini sized tart shell is so convenient during parties because it makes them much easier to devour. And anything miniature is always so cute! This scrumptious dough recipe is made from scratch and the creamy custard is just to die for. You’ll probably end up with a little extra custard at the end, but don’t throw it away. Toss some berries or granola into it, or you can just eat it by the spoonful… I won’t judge you.

 

berry tarts edited
Ingredients for the tart:

1 egg

1/2 cup sugar

3 tbsp mayonnaise

1/2 cup butter (room temperature)

3 tbsp cornstarch

1/2 tsp baking soda

1/4 tsp lemon juice

2 cups flour

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Ingredients for the custard:

2 cup milk (whole or 2%)

6 egg yolks

1/2 cup sugar

4 tbsp flour

2 tsp vanilla extract

 

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Ingredients for the glaze & topping:

1/2 cup apricot preserves (jam works too)

2 tbsp water

1 cup sliced strawberries

1 cup blueberries

1/2 cup raspberries

 
Instructions:

1. Using a handheld mixer, beat together the egg, sugar, and mayonnaise in a large bowl.

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2. Then add the butter, cornstarch, and baking soda. Squeeze the lemon juice over the baking soda so all of it turns into foam.

Blend with a handheld mixer until well combined.

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3. Add the flour to the egg and butter mixture and blend on low speed. At this point the dough will become more dense, so it might be easier to just blend it together with your hands.

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4. Once the dough is well combined, form it into a ball and cover the bowl with plastic wrap. Then refrigerate for 1 hour.

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5. Meanwhile, beat the egg yolks and sugar with a handheld mixer just until combined.
Then mix in the flour.

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6. Pour 2 cups of milk into a sauce pan and bring it to a slight boil (just until bubbles begin to form)

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7. Slowly pour the hot milk into the egg yolk mixture while stirring constantly. Make sure you pour very slowly so that the hot milk doesn’t cook the eggs.

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8. Strain the milk and egg mixture back into the sauce pan to get rid of any clumps.

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9. Place the saucepan back onto the stove and heat it over low heat while stirring constantly. Once it begins to thicken, pour the vanilla in while stirring. You literally don’t want to stop stirring or else the custard will become clumpy. Remove the custard from the heat once it’s reached a thick and creamy consistency.

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10. To prevent the custard from forming a skin, place plastic wrap directly on top of the custard, not just on-top of the bowl. Set it aside and let it cool down to room temperature.

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11. Scoop out 2 tbsp of the chilled dough into each tartlet tin and press the dough with your fingers so that it reaches all the way up the sides of the tin.

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12. Place the tartlets onto a baking sheet and bake for 13 minutes at 350 degrees Fahrenheit. Baking time may vary depending on the oven.

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13. Using a cookie scoop, place a dollop of the custard into each tartlets shell.

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14. Combine the apricot preserves and water in a small dish and microwave for about 20 seconds then strain it to get rid of any chunks.
15. Arrange the berries onto the custard filled tartlets however you desire and brush with the glaze using a pastry brush.

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Note:  You can make the the tart shell, custard, and glaze a day in advance. Just don’t fill them or put fresh berries too far in advance. They taste best when served fresh.

5.0 from 1 reviews
Mixed Berry Tartlets
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • Ingredients for the tart:
  • 1 egg
  • ½ cup sugar
  • 3 tbsp mayonnaise
  • ½ cup butter (room temperature)
  • 3 tbsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp lemon juice
  • 2 cups flour
  • Ingredients for the custard:
  • 2 cup milk (whole or 2%)
  • 6 egg yolks
  • ½ cup sugar
  • 4 tbsp flour
  • 2 tsp vanilla extract
  • Ingredients for the glaze & topping:
  • ½ cup apricot preserves (jam works too)
  • 2 tbsp water
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • ½ cup raspberries
Instructions
  1. Using a handheld mixer, beat together the egg, sugar, and mayonnaise in a large bowl.
  2. Then add the butter, cornstarch, and baking soda. Squeeze the lemon juice over the baking soda so all of it turns into foam.
  3. Blend with a handheld mixer until well combined.
  4. Add the flour to the egg and butter mixture and blend on low speed. At this point the dough will become more dense, so it might be easier to just blend it together with your hands.
  5. Once the dough is well combined, form it into a ball and cover the bowl with plastic wrap. Then refrigerate for 1 hour.
  6. Meanwhile, beat the egg yolks and sugar with a handheld mixer just until combined.
  7. Then mix in the flour.
  8. Pour 2 cups of milk into a sauce pan and bring it to a slight boil (just until bubbles begin to form)
  9. Slowly pour the hot milk into the egg yolk mixture while stirring constantly. Make sure you pour very slowly so that the hot milk doesn't cook the eggs.
  10. Strain the milk and egg mixture back into the sauce pan to get rid of any clumps.
  11. Place the saucepan back onto the stove and heat it over low heat while stirring constantly. Once it begins to thicken, pour the vanilla in while stirring. You literally don't want to stop stirring or else the custard will become clumpy. Remove the custard from the heat once it's reached a thick and creamy consistency.
  12. To prevent the custard from forming a skin, place plastic wrap directly on top of the custard, not just on-top of the bowl. Set it aside and let it cool down to room temperature.
  13. Scoop out 2 tbsp of the chilled dough into each tartlet tin and press the dough with your fingers so that it reaches all the way up the sides of the tin.
  14. Place the tartlets onto a baking sheet and bake for 13 minutes at 350 degrees Fahrenheit. Baking time may vary depending on the oven.
  15. Using a cookie scoop, place a dollop of the custard into each tartlets shell.
  16. Combine the apricot preserves and water in a small dish and microwave for about 20 seconds then strain it to get rid of any chunks.
  17. Arrange the berries onto the custard filled tartlets however you desire and brush with the glaze using a pastry brush.
Notes
You can make the the tart shell, custard, and glaze a day in advance. Just don't fill them or put fresh berries too far in advance. They taste best when served fresh.