Skip the slice and forget the forks in favor of bite-sized Mixed Berry Tartlets starring the season’s freshest berries topped with homemade whipped cream!
If you’re a fan of pie but want to avoid DIY pie dough, then allow me to introduce you to your new go-to dessert: Mixed Berry Tartlets.
This quick and easy recipe allows for mixing and matching of your favorite fruits, which leads to endless flavor combinations. And while the original recipe called for frozen berries, I couldn’t resist the perfectly ripe strawberries and blueberries on display at my local market. Ready to dig in? Preheat your oven for Mixed Berry Tartlets and read on for additional substitutions, plus my go-to recipe for homemade whipped cream.
The sweetness starts with store-bought pie dough, which transforms from a single crust into a dozen mini crusts with a few twists of a circular cookie cutter. If you don’t have a circular cookie cutter you can use a drinking glass or the top of a spice bottle with a diameter of 3 to 4 inches.
Once the individual crusts are tucked securely into a muffin tin, it’s then time to move on to the fruit filling. I swapped out the frozen mixed berries in favor of fresh, opting for juicy strawberries and plump blueberries. You could also use blackberries, raspberries, cranberries or any other small or diced fruit.
Twenty minutes in the oven is all it takes to go from raw ingredients to perfectly baked tartlets. But they’re not done just yet! While the tartlets cool, whip up a sweet tangy topping by skipping the lemon curd filling from the original recipe in favor of a vanilla-spiked homemade whipped cream.
Simply whisk together the following ingredients in your stand mixer fitted with the whisk attachment:
- 1 1/2 cups chilled heavy cream
- 1/3 cup sour cream
- 3 Tablespoons sugar
- 2 teaspoons vanilla extract
And that’s all it takes to achieve fruit pie flavor sans the stress of DIY pie dough! Grab your favorite berries then head on over to this fast and fresh recipe for Mixed Berry Tartlets.
- Kelly Senyei, Just a Taste
I found this Snickering Tartlet recipe hidden in this slideshow. I saw them and knew I had to make them for the Super Bowl. They are a perfect little crowd pleaser. And don’t worry if you are allergic to peanuts keep reading to see how you can switch it up.
I stayed true to the recipe with the exception of the crust. Yes, I was a bit lazy and decided bypass cutting out pie crust for ready-made tart crust (purchased on Amazon). Of course, my busy hands did give it some extra embellishments, but not much. I added a dollop of cream cheese frosting to the top and then sprinkled it with some crushed Snickers before topping it with a tiny piece of Snickers.
That’s it—fast and easy—and what a little show stopper this dessert is.
**If you have a peanut allergy, you can swap out the peanut butter portion with any other nut butter or even Nutella, dulce de leche, or a thick caramel (I recommend homemade caramel or the kind you dip apples in, not the caramel sauce you drizzle on ice cream, the latter is too thin). Of course while you are at, you can make this your own by swapping out the candy as well.