Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Berry Custard Tartlets
Let’s celebrate this Fourth of July with these red, white, and blue mini tartlets topped with fresh berries, on top of a buttery pastry cookie shell filled with rich and velvety crema pasticciera (Italian custard cream)
What’s better than celebrating this upcoming holiday with these amazing berry cream tartlets?!?
Handcrafted, perfectly crumbly tartlets filled with velvety Italian pastry cream, topped with strawberries, raspberries and blueberries. On top of a buttery and crumbly cookie shell.
Made from scratch, fresh, and beautifully delicious dessert perfect to celebrate this Fourth of July ❤️🤍💙
For these cream tartlets you can really use any fresh fruit on top.
But I love the red and blue berries making this little tart the perfect patriotic dessert for the Fourth of July or Memorial Day.
To add a little extra, I cut some of the strawberries in half and used a star-shaped cookie to make little red stars. Totally optional, but really cute!
The best part about these tartlets is their smaller than usual size.
Cute little, guilt-free, two-bite size… Or maybe three bites if you are like me and want to savor every single layer this dessert has to offer.
These mini tarts are easy to carry to a party or gathering, and they are super easy to serve.
With this recipe you can make 12 to 16 mini tart:
12 if you roll the dough once and cut into circle.
16 if you re-roll the cutouts and make some more. Alternately you can use the cutout and bake a few cookies.
Berry Custard Tartlets
Let’s celebrate this Fourth of July with these red, white, and blue mini tartlets topped with fresh berries, on top of a buttery pastry cookie shell filled with rich and velvety crema pasticciera (Italian custard cream)
Servings:
12
Prep Time
20 min
Cook Time
20 min
Resting Time
1 hr
Total Time
1 hr, 40 min
Ingredients
For the custard cream:
- 2 large egg yolks
- 1/3 cup (65 gr) sugar
- 2 tablespoons (20 gr) cornstarch (or all-purpose flour)
- 10 fl oz (300 ml) milk, hot
- 1 teaspoon vanilla extract
For the dough:
- 1 egg
- 1/2 cup (100 gr) sugar
- 4 oz (115 gr) unsalted butter, softened
- 1 teaspoon vanilla extract
- pinch salt
- 1 1/2 cups (190 gr) all-purpose flour
- Fresh berries (for the topping)
Instructions
- To make the custard cream: Warm up the milk until hot, but not boiling. In a medium size pan, add the egg yolks, sugar, and the cornstarch. Whisk well until smooth and fluffy. Add the milk a bit at a time, while whisking well so no lumps form. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. Pour the cream into a glass bowl or piping bag, and let it cool down. Refrigerate for at least half an hour or until ready to serve.
- To make the tartlets: In a large bowl beat the egg with the sugar until light and fluffy. Add the cubed softened butter, and beat some more. Add the vanilla extract, salt, and flour and blend until the dough comes together. Wrap into plastic wrap, make into a disc, and refrigerate for 30 minutes or longer.
- Preheat the oven to 350° F (175° C). Grease the tartlet mold with butter and flour (or spray). On a lightly floured surface, roll the dough making sure it doesn’t stick to the counter. Cut with a round cookie cutter (3 inches (7.5 cm) in diameter). Place them into the mold, pressing down the middle gently with your fingers. Prick the bottom with a fork. Bake the empty shells for about 14-15 minutes, in the middle of the oven, until just golden at the edges. Let cool down completely.
- When ready to serve, pipe some of the custard cream into the tartlet shells and top with fresh berries.
