Ingredients
For the Sweet Tart Dough:
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1/2 teaspoon vanilla extract
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Topping:
- 2 cups mixed fresh berries
- 1/4 cup apricot preserves
- 1 tablespoon water
- Fresh mint leaves (optional)
Instructions
- Make dough: Pulse flour, sugar, and salt in food processor. Add cold butter and pulse until crumbly. Add egg yolk, water, and vanilla; process until dough forms. Wrap and chill 1 hour.
- Roll and shape: Roll dough to 1/8-inch thickness. Cut heart shapes and press into mini tart pans. Chill 20 minutes.
- Blind bake: Preheat oven to 350°F. Line shells with parchment and weights. Bake 12-15 minutes, remove weights, bake 5-7 minutes more until golden. Cool completely.
- Make pastry cream: Heat milk until simmering. Whisk egg yolks, sugar, cornstarch, and salt. Temper eggs with hot milk, return to pan. Cook whisking constantly until thick, 2-3 minutes. Strain, stir in butter and vanilla. Chill with plastic wrap on surface, 2+ hours.
- Prepare berries and glaze: Wash and dry berries. Heat apricot preserves with water until smooth; strain.
- Assemble: Pipe or spoon pastry cream into cooled shells. Arrange berries on top. Brush with warm glaze.
- Serve: Chill until serving, up to 6 hours. Serve cool with optional mint garnish.
Notes
- Make ahead: Bake shells 3 days ahead; make pastry cream 3 days ahead. Assemble within 6 hours of serving.
- Mold alternatives: Use muffin tins, round tart pans, or any mini molds. Recipe makes 18-20 depending on size.
- Berry options: Any combination works—strawberries, raspberries, blueberries, blackberries. Use what looks freshest.
- Glaze: Apricot is neutral but red currant jelly also works beautifully and adds slight tartness.
- Storage: Unfilled shells keep airtight 3 days. Assembled tarts best within 6 hours.
- Freezing: Unbaked or baked shells freeze well for 1 month. Thaw before using.
- Prep Time: 30 minutes
- Cook Time: 35 minutes (20 for shells, 15 for pastry cream)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian