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
