Ingredients
Equipment
Method
- To make the tartlet shells, combine flour and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour mixture and mix until just combined. Add more ice water if needed to form a dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Grease your mini tartlet pans.
- Roll out the dough on a lightly floured surface and cut out circles to fit your tartlet pans. Press the dough into the pans and prick the bottoms with a fork.
- Bake for 12-15 minutes, or until golden brown. Let them cool completely in the pans before removing.
- To make the cream filling, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Spoon or pipe the cream filling into the cooled tartlet shells.
- Top the tartlets with fresh mixed berries or your chosen fruit.
Notes
You can prepare the tartlet shells and cream filling a day in advance. Assemble just before serving to keep the shells crisp.