Sometimes you have enough berries to make a pie or jam, but sometimes due to high prices or small harvests, you only have a few at hand. Whenever I have just a few of something I like to savor them fully in a recipe such as this.
Because of the simplicity of the preparation, the quality of the berries and crust are key. You can purchase tart crusts frozen from a store or make your own from phyllo, puff pastry, or pate brisee. I made these perfectly flaky crusts from home made shortening and flour pie dough cut with a highball glass and baked in stoneware muffin pan.
This recipe for tarts allows the fruit to really shine. I recently served it with blueberries as pictured for a cooking class dessert. Any very fresh ripe fruit such as raspberries, strawberries, or kiwi, can be substituted.
If taking this dish to a picnic or serving to a large crowd, make the crust, berry, and cream filling components separately. Combine only at the last minute before service to ensure that the crust doesn’t get soggy or berries leach their juice into the cream.
Creamy Berry Tarts
Time: 15 minutes
18 muffin sized pastry shells at room temperature
1 8 oz package cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
2-3 cups washed fruit
Beat cream cheese, sour cream, sugar and vanilla until smooth with a wire whisk or stand mixer. Spoon cream into pastry shells. Top with berries.