Craving a decadent dessert that doesn’t take all day? Want something that feels indulgent but won’t derail your healthy eating goals? And what about taste? Don't want to compromise on flavor? Then look no further! This Cream Tarts Recipe delivers on all fronts. It's quick to prepare, uses wholesome ingredients, and bursts with creamy, dreamy deliciousness. I used it last weekend to impress my book club with minimal effort. It was the perfect ending to our gathering!
Why You Will Love This Recipe
Growing up, my grandma, Nana Rose, always had a tray of something sweet ready for us. Her cream tarts, however, were legendary. She’d whip them up in under an hour, and they always felt like a special occasion treat. This Cream Tarts Recipe is my attempt to capture that nostalgic magic and share it with you. It’s just like hers, but with a few modern tweaks for speed and healthier ingredients!
Ingredients
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Fresh berries, for garnish (strawberries, blueberries, raspberries)
Step-by-Step Instructions for Making the Recipe
- Make the Dough: In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Don’t overmix!
- Chill the Dough: Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes.
- Roll and Shape: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tart pans.(around 3inch)
- Press into Pans: Gently press the dough into mini tart pans. Trim the edges. Prick the bottom of each shell with a fork.
- Bake Blind: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove Weights: Remove the parchment paper and weights. Bake for another 5-7 minutes, or until the tart shells are golden brown.
- Cool Completely: Let the tart shells cool completely on a wire rack before filling.
- Make the Cream Filling: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip!
- Fill the Tarts: Spoon or pipe the whipped cream into the cooled tart shells.
- Garnish and Serve: Top with fresh berries and dust with powdered sugar. Serve immediately, Enjoy!
Cream Tarts Recipe
Ingredients
Equipment
Method
- In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter, 1/4 cup powdered sugar, 1/4 teaspoon salt
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Don’t overmix!3-5 tablespoons ice water
- Wrap the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tart pans.(around 3inch)
- Gently press the dough into mini tart pans. Trim the edges. Prick the bottom of each shell with a fork.
- Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove the parchment paper and weights. Bake for another 5-7 minutes, or until the tart shells are golden brown.
- Let the tart shells cool completely on a wire rack before filling.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip!1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Spoon or pipe the whipped cream into the cooled tart shells.1 cup heavy cream
- Top with fresh berries and dust with powdered sugar. Serve immediately, Enjoy!Fresh berries, 1/4 cup powdered sugar