Delicious Berry Cream Tarts

Name: Berry Cream Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 tarts
Ingredients: 1 1/2 cups heavy cream; 8 ounces cream cheese, (at room temperature); 3/4 cup powdered sugar; 1 pound strawberries; 12 ounces blackberries; 12 ounces raspberries; 1/2 cup butter, (at room temperature); 1/4 cup granulated sugar; 1/8 teaspoon almond extract; 1 cup flour

April 21, 2014 by Ginnie 63 Comments

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Treat yourself to these delicious Berry Cream Tarts … you won’t be able to stop at one bite!

My husband and I enjoy exploring new neighborhoods on the weekends, and by explore, I mean walk around and eat a lot of food.

A few weeks ago, we spent an afternoon walking around Bay Ridge. It’s a somewhat remote neighborhood in Brooklyn that’s only served by one subway line. We weren’t sure what to expect, but we really loved it.

There were so many delicious looking restaurants – everything from Middle Eastern to Greek to Italian – that I’m already plotting my return. Of course, we had to check out a couple places. One of our stops was Paneantico Bakery, where the displays cases were filled with beautiful pastries. I had an amazing berry cream tart that I couldn’t wait to recreate once I got home.

Berry Cream Tarts

You are going to love these Berry Cream Tarts!

I started by baking almond-scented shortbread cookies with a cute scalloped edge. The cookies are then topped with a generous dollop of rich cream filling that tastes just like cheesecake! I finished the tarts by piling on the sweet berries.

These tarts would be perfect for a Mother’s Day brunch or anytime you feel like a sweet treat!

Berry Cream Tarts

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Treat yourself to these amazing Berry Cream Tarts ... you won't be able to stop at one bite!

Course: Dessert

Cuisine: American

Keyword: berry cream tarts, berry tart

Servings: 10 tarts

Author: Ginnie

Ingredients

1 1/2 cups heavy cream
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1 pound strawberries
12 ounces blackberries
12 ounces raspberries

For the Shortbread:

1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/8 teaspoon almond extract
1 cup flour

Instructions

Preheat oven to 350 degrees.

Prepare shortbread:

Place butter, granulated sugar, and almond extract in the bowl of a stand mixer. Mix until butter is light and creamy.
Add flour to butter mixture. Mix just until dough comes together.
Lightly flour a large cutting board. Place dough on board.
Using a rolling pin, gently roll out dough until it's about 1/4-inch thick.
With a 3-inch fluted cookie cutter, cut out 10 cookies.
Place cookies on a parchment-lined baking sheet and, prick each cookie a few times with a fork.
Bake cookies just until the edges start to turn golden brown, about 20 - 25 minutes. Do not overcook.
Remove cookies from oven and place on a wire rack to cool.

Prepare cream:

Pour heavy cream into the bowl of a stand mixer and, with the whisk attachment, beat until stiff peaks form.
Remove cream from bowl and set aside.
Add cream cheese and powdered sugar to mixing bowl, and with the paddle attachment, mix until completely smooth.
Using a spatula, gently fold 1/3 of heavy cream into cream cheese until well combined. Repeat 2 more times with remaining heavy cream. Set mixture aside.

Assemble tarts:

Hull strawberries and cut into thirds vertically.
Slice blackberries in half vertically, if very large.
Top each cookie with 3 - 4 strawberry slices, placing them around the edges.
Cover strawberries with a 1/10th of the cream mixture, and then press additional strawberries into cream (in between the other berries).

Have you ever tried something so delicious that you couldn’t wait to recreate it at home?

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About Ginnie

Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s a delicious vegetarian recipe, exploring a new city, a fun DIY project, or a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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