Summer Berry Mini Tarts

July 2, 2014 by Laura Haugen 20 Comments

For the first time in a long time, we are spending the Fourth of July in the U.S., and it feels great to be part of our nationwide birthday celebration. These red, white, and blue mini tarts are a simple dessert for the occasion, with fresh summer berries, a creamy filling, and shortbread crust. They are easily adaptable to flavors of your choice — I used quark in the filling, but mascarpone or even cream cheese or yogurt would work nicely. I made a coconut shortbread crust, but cinnamon shortbread would also complement the berries here. While these tarts are not fancy, and the decorating is far from perfect, they’re rustic and free, like the best of the American spirit. Happy Birthday, U.S.A.

Berry Mini Tarts

• Servings: 3
• Time: 30 mins
• Difficulty: easy
• Print

Coconut Shortbread Crust:

• 80 g (about 3/4 stick) unsalted butter, chilled and cut into uniform small cubes (about 1/4-inch)
• 3/4 cup all-purpose flour
• 1/4 cup powdered coconut
• 1/4 cup confectioners sugar
• pinch of kosher salt

Alternative Cinnamon Shortbread Crust:

• 80 g. (about 3/4 stick) unsalted butter, chilled and cut into uniform small cubes (about 1/4-inch)
• 1 cup all-purpose flour
• 1/4 cup confectioners sugar
• 1 tsp. ground cinnamon
• pinch of kosher salt

Filling:

• 250 g. (about 9 oz.) quark (or substitute mascarpone or other soft cream cheese and/or yogurt)
• 1/4 cup confectioners sugar
• zest and juice of 1/2 lime (about 1 Tbs. juice)

Topping:

• 2 to 3 cups fresh berries (raspberries and blueberries, or a mix of berries)

Directions:

1. Preheat the oven to 350F/ 180 C. Cube the butter and set aside. In a large mixing bowl, combine the dry ingredients for the crust with a whisk and mix well. Add the cubed butter and use clean hands to form it into crumbly dough. Divide it into thirds and press it into three tart pans. Place the tart pans on a baking sheet and bake until slightly golden, about 15 minutes. Remove from the oven and let cool on a cooling rack.
2. Meanwhile, mix together the filling ingredients; taste and adjust the ingredients for sweetness and flavor. Wash the berries and set aside.
3. When the tart crusts have cooled, spoon the filling in and decorate with the fresh berries.