Mini Berry Tarts (with graham cracker crust)
Servings: 8 mini tarts
Mini Berry Tarts with a buttery graham cracker crust, silky vanilla crème pâtissière, fresh berries, and a finish of lime zest. Light, elegant, and easy enough for a quiet evening at home or a summer gathering. Make them as individual tarts or one stunning full-sized centerpiece dessert.
Print
Pin
Equipment
- 8 mini tart pans
Ingredients
For the Crust
- 240 g Graham Crackers
- 57 g Melted Butter 4 tbsp
For the Filling
- 8 oz Fresh Berries
- 480 g Whole Milk
- 80 g Granulated Sugar
- 30 g Cornstarch
- 15 g Vanilla Bean Paste
- 4 Egg Yolks
- 57 g Softened Salted Butter 4 tbsp
- 1 Lime zested
Instructions
- Preheat the oven to 350°F. Crush the graham crackers until they are very fine, then mix in the melted butter. Fill 8 mini tart pans (or 1 full sized tart) with the crust, and bake for 10 minutes. Allow the crust to completely cool before filling.
- To prepare the creme patisserie, add the milk to a saucepan and bring it to a simmer. While the milk is heating up, add the sugar, egg yolks, and cornstarch to a medium sized bowl.
- As soon as the milk begins to simmer, very slowly begin to pour the hot milk over the egg mixture, whisking constantly. It is essential to pour SO slowly and to never stop whisking to avoid curdled egg pieces.
- Once all the milk is smoothly combined, add the mixture back into the saucepan and place it over medium/low heat. Stir it constantly until it begins to thicken, then add the softened butter in small amounts at a time until evenly combined and smooth. Transfer the creme patisserie to a bowl, cover with plastic wrap so that the plastic is touching the surface of the creme, and allow it to completely cool in the refrigerator.
- Once your crust and your creme patisserie is cooled, it is time to assemble. Pipe a layer of the chilled creme patisserie over the tart crusts and top with fresh berries. For the perfect bright touch, zest fresh lime over the berries.