Filed Under: Dessert

Mini Berry Tarts

Recipe By Melanie Dueck
April 11th, 2015

Mini Berry Tarts are perfectly portioned tarts with a tender crust, sweet creamy filling, and topped with beautiful fresh berries.

Yield: 20 mini tarts

Prep Time: 25 minutes

Cook: 35 minutes

Tessa's Recipe Rundown...

Taste: Sweet and refreshing
Texture: Soft crust, creamy filling
Ease: Requires very few ingredients and can be quickly assembled
Appearance: Beautiful
Pros: Perfectly portioned, colorful, delicious
Cons: You have to press the dough into each little tin instead of just one… but worth it!
Would I make this again?  Yes!!!!

Mini Berry Tarts

Please welcome back Melanie from Garnish and Glaze as she shares these beautiful and fresh tarts!

Berries are starting to come into season!  Yay!!!

I love spring and summer because it means I get to eat tons of sweet and yummy fruit.  My daily food intake looks a little something like this: Breakfast- bowl of fruit (strawberries, nectarines, blueberries, bananas) with yogurt and granola; Lunch- baby spinach salad with berries, cheese, nuts, and poppy seed dressing; Dinner- something cooked on the grill with some sort of fruit on the side; Dessert- ice cream with berries, cake with berries, brownies with berries, tarts with berries…
Mini Berry Tarts

Berries with dessert is a beautiful thing.  Not only does it make the dish look gorgeous but it adds a refreshing factor that just makes you satisfied.

These little guys are perfect for spring and summer, especially for a party.  They are sure to be a crowd pleaser!  Plus, they can be made ahead of time and don’t require much work.  I love these scalloped molds but if you don’t have any like this you can just use a mini muffin pan.  If you’re curious though, I got these at Bed Bath & Beyond (love that store!) but I’m sure you can find them at lots of other places or online.Mini Berry Tarts

My husband is the one who has been pushing me to make these ever since he had them at his sister’s wedding reception last May.  I’m pretty sure he is the reason they ran out of them.  But seriously, so perfect for such an elegant event and time of year.Mini Berry Tarts

Mini Berry Tarts


How to make
Mini Berry Tarts

Yield: 20 mini tarts
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Mini Berry Tarts are perfectly portioned tarts with a tender crust, sweet creamy filling, and topped with beautiful fresh berries.


For the Crust:

  • 3/4 cup (1 1/2 sticks) butter, softened, cubed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar

For the Filling:

  • 6 ounces cream, softened
  • 6 tablespoons granulated sugar
  • 3/4 teaspoon vanilla extract

For the topping:

  • 20 blackberries
  • 20 raspberries
  • 20 mint leaves (you can use kiwi slices)


For the Crust:

  1. Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
  2. Place all crust ingredients in a food processor or blender and mix until it forms a ball. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Bake for 8-10 minutes until barely starting to turn light brown. If crust puffs up in the middle of the tarts, indent it with the cap of a water bottle or something of similar size (you just want room for lots of filling!). Set on a cooling rack to cool completely. When cooled, use a sharp knife to gently pop each tart out.

For the Filling and Topping:

  1. With an electric mixer, beat the cream cheese with the sugar and vanilla until smooth. Dollop about 2-3 teaspoons filling into each tart crust. Top each filled tart with one raspberry, blackberry, and mint leaf (or kiwi slice).
  2. Keep refrigerated until ready to serve.

Recipe Notes

Adapted from Paula Deen
Course: Dessert
Cuisine: American

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Find Melanie on  

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  1. #
    Paul Scivetti — April 11, 2015 at 9:56 am

    Hey, Tessa – is the 1st line of the filling supposed to be ‘cream CHEESE’ or cream? Seems like this might be a minor typo.

  2. #
    Jessica the Baker — April 11, 2015 at 11:12 am

    These look so pretty and yummy! Whenever we have a lot of berries I always think “I want to make a dessert with these.” 🙂

  3. #
    Mary — April 12, 2015 at 4:31 am

    I assume Paul is right. Should be cream cheese, softened. The crust looks pretty thick. Any comments about that? There must be a trick to getting the scalloping so even on the inside of the pastry.

  4. #
    wajiha — July 6, 2015 at 1:42 pm

    They look so cute!!!
    i wan to make these for a party bur can they be made one day before? if i bake them and fill with cream would it become soggy?
    i will top with fruit before serving,

    Thank you 🙂

  5. #
    claire — November 23, 2016 at 6:46 pm

    HI I’m making thees today!

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