Berry Tartlets with Cream
Crisp, buttery tartlet shells filled with lightly sweetened whipped cream and topped with fresh raspberries, blueberries, and red currants. A quick and elegant dessert or snack.
- Total time
- 15 min
- Servings
- 6
- Calories
- 280
- Protein
- 3g
Ingredients
- 6 whole mini tartlet shells
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup raspberries
- 1 cup blueberries
- ½ cup red currants
Instructions
- 1
In a chilled bowl, beat the 1 cup heavy cream and 2 tbsp powdered sugar with an electric mixer until soft peaks form, about 2-3 minutes; the cream should hold a gentle peak when the beaters are lifted.
- 2
Spoon the whipped cream into the 6 tartlet shells, dividing evenly and smoothing the tops with a spatula.
- 3
Arrange the 1 cup raspberries, 1 cup blueberries, and 0.5 cup red currants over the cream, distributing the berries evenly among the tartlets.
- 4
Serve immediately, or chill for up to 1 hour before serving to keep the shells crisp.
Tools you’ll need
- Electric mixer
- Mixing bowl
- Spatula
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