Mini Berry Tarts
Recipe courtesy of Driscoll's
Graham Cracker Crust
- 1 Cup unsalted butter (2 sticks), softened
- 1/4 Cup granulated sugar
- 1/4 Cup brown sugar
- 1/4 Cup honey
- 2 Cups all-pupose flour
- 1/2 Cup whole wheat flour
- 1/2 Tsp. salt
- 1/2 Tsp. baking soda
- 1/2 Tsp. cinnamon
Cream Cheese Pastry Cream
- 1 1/4 Cups whole milk
- 6 Tablespoons granulated sugar, divided
- 3 Tablespoons cornstarch
- 1 Package (8 ounces) cream cheese, softened and cut into cubes
- 1/2 Tsp. vanilla extract
- 5 large egg yolks
- 1/2 vanilla bean, sprit and scraped, or 1/2 teaspoon vanilla extract
Mixed Berry Topping
- 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
- 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
- 2 Tablespoons granulated sugar
- 1 Tbsp. cornstarch
Graham Cracker Crust
- Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
- Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
- Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.
- Preheat oven to 325°F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.
Cream Cheese Pastry Cream
- Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
- Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.
Mixed Berry Topping
- Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.
- Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.
Assembly
- Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.
