How to Make Berry Tartlets with Shortcrust, Phyllo and Puff Pastry?
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You will find fruit tartlets in almost any patisserie shop. These incredibly delicious mini pies are usually filled with velvety pastry cream and decorated with fresh seasonal fruits. With a wide variety of fruits to choose from for your garnish, you’re sure to find something for all tastes, and what’s more, fruit tartlets never go out of fashion and are a great opportunity to let your creativity run wild. It’s no wonder this classic mini pastry is such a firm favorite! Summer is the season of fresh berries and we have to take advantage of that –strawberries, raspberries, blueberries – who doesn’t love them! Besides the classic recipe for mini pies, we shall tell you how to make berry tartlets with phyllo and puff pastry and in addition, we shall give you some ideas for quick and easy fillings.
Can You Make Tartlet Shells In Advance?
Sure, you can! You can bake the shells 2-3 days in advance and store in an airtight container until you’re ready to fill and serve them or freeze them in a ziplock bag for up to one month. However, this is valid for shortcrust pastry shells. If you plan to use puff pastry or phyllo pastry, it is best if you bake the shells, fill them and serve on the same day.
How to Make Berry Tartlets If You Do Not Have Tartlet Molds?
We have to say that tartlet molds come in different shapes and sizes. Generally, they are small sized, but if you haven’t got special molds, you can use muffin pan instead.
How to Make Berry Tartlets with Shortcrust Pastry (Pâte Sablée)
Ingredients:
- 1 2/3 cup/ 250g all purpose flour
- 1/2 cup/ 50 g Icing Sugar
- 1 pinch Salt
- 1/2 cup/ 120g Unsalted Butter, very cold, cut into small cubes
- 1 Egg
Directions:
- Place the Flour, Icing Sugar and Salt in the bowl of a food processor and pulse to mix. Add the cold butter and process until you get very small crumbs.
- Add the egg and mix until the dough starts to come together.
- Bring together into a ball then roll between two sheets of baking paper, about 3 mm or 1/8 inch thick. Place on a flat tray and chill in the fridge for at least 1 hour.
- Once the dough is chilled, take it out of the fridge and cut out rounds of pastry using a cookie cutter.
- Place the dough in mini tart molds/ muffin pan openings, lightly pressing the edge between the bottom and the sides to remove any air bubbles.
- Prick the bottom of the pastries with a fork and return to the fridge for about 1 hour.
- Preheat your oven on 160 C/325 F.
- Line each tartlet shell with a small piece of crunched up baking paper, and cover with baking beads, beans or rice.
- Bake for 15 minutes, remove the baking weights and baking paper, then bake for an additional 15 minutes or until fully baked.
- Leave to cool down completely.
Puff pastry Tartlet Shells Recipe
Ingredients:
- 1 package puff pastry, thawed
- 1 egg, beaten
Directions:
- Heat the oven to 375F/190C.
- Lightly grease 24 (2 1/2-inch) muffin-pan cups.
- Unfold the pastry sheet on a lightly floured surface. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg.
- Bake for 10-15 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks.
How to Make Phyllo Tartlet Shells?
Ingredients:
- 1 package phyllo dough
- 4 tablespoons melted butter
Directions:
- Preheat oven to 375 degrees F/190C.
- Lay one sheet of phyllo dough out on a cutting board. Brush lightly with butter. Carefully lay another sheet of dough over the first and repeat with butter and remaining dough. Using a round cookie cutter, cut out rounds and gently press, butter side down, into muffin pan cups.
- Bake for 5 minutes, remove the pan from the oven and press the center down, carefully, if it is beginning to puff up.
- Return the pan to the oven and bake for five more minutes or until golden brown. Remove from oven. Transfer tartlet shells to a rack and cool completely.
What Fillings to Use for Your Homemade Berry Tartlets?
When it comes to fillings, crème pâtissière is classic. However, you can use cream cheese, mascarpone, vanilla or chocolate pudding, etc. Here are some ideas and recipes:
Pastry Cream (Crème pâtissière) Recipe
Ingredients:
- 2 cups milk
- 6 tbsp sugar
- 2 ½ tbsp. cornstarch (flour)
- 1 tbsp vanilla bean paste/ 1 vanilla bean pod
- 3 egg yolks
- 1 egg
- 3 tbsp unsalted butter, softened
Directions:
- Place the milk and vanilla into a large saucepan and warm though.
- Place the eggs, sugar and cornstarch in a large mixing bowl and whisk.
- Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan.
- Cook on a low heat until it the mixture thickens.
- Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
- Pour the pastry cream into a clean bowl and cover the surface with plastic wrap to stop a skin forming.
- Transfer the pastry cream into a piping bag, and pipe into the pastry shells.
- Top the mini tarts with berries of your choice.
Vanilla Mascarpone Cream Filling for Tartlets
Ingredients:
- 1/2 cup/120ml cold heavy cream
- 8 ounces/ 225 g mascarpone, at room temperature
- 1/4 cup / 30g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Directions:
- Beat the heavy cream until stiff peaks form, about 3 minutes. Set aside.
- In the same mixing bowl, beat the mascarpone, confectioners’ sugar and vanilla extract on medium speed just until combined.
- Fold in the whipped cream.
- Fill the tartlet shells and garnish with berries.
Butter and Cheese Cream Filling Recipe
Ingredients:
- ½ Cup/113.5 g Unsalted Butter, room temperature
- 2 Cup/ 454 g Cream Cheese, room temperature
- 2 Cup/ 240 g Powdered Sugar, Sifted
- 2 tablespoon Vanilla Paste or vanilla extract
Directions:
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and fluffy.
- Add in the powdered sugar slowly and vanilla paste.
- Place cream cheese frosting in a pastry bag and assemble your berry tartlets.