This is a recipe for a delicious tart recipe that I invented, it uses blueberries, strawberries, blackberries, raspberries, lemon, and orange; and is really good for summer. NOTE: can be substituted for splenda, for a diabetic-friendly recipe.
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Units: US | Metric
FOR THE TART FILLING
- 4 eggs
- 1 cup sugar
- 1 1/4 cups milk
- 4 tablespoons cornstarch
- 3 1/4 tablespoons butter
- 1 pinch salt
- 1 1/2 teaspoons vanilla extract
- 1/4 cup vanilla soymilk
- 3 -5 tablespoons orange zest
- 2 tablespoons confectioners' sugar
FOR THE CRUST
- 2 cups unbleached all-purpose flour
- 1 cup finely ground yellow cornmeal
- 1/2 teaspoon table salt
- 1 1/2 cups unsalted butter, softened at room temperature
- 2 cups confectioners' sugar
- 1 -2 tablespoon lemon juice
- 1 1/2-2 teaspoons vanilla extract
- 1 3/4 tablespoons cornstarch
- 1Making the filling; scald the plain milk in the microwave or in a small saucepan (I perfer the saucepan). Be sure it doesn't boil.
- 2Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk, vanilla extract, and salt.Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
- 3Add the orange zest and set aside to cool. Refridgerate until needed.
- 4Making the crust;Position a rack in the middle of the oven and heat the oven to 325 degrees F.
- 5Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornnmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceding, as it will stick).
- 6The dough will become sticky and resemble that of a sugar cookie dough, do not fret, this is normal.
- 7Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
- 8Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust.
- 9Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
- 10Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries. Serve cold with a mint leaf (optional).
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Nutritional Facts for Berry Tartlettes
Serving Size: 1 (78 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 276.6
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 8.8 g
- Cholesterol 67.4 mg
- Sodium 92.0 mg
- Total Carbohydrate 33.7 g
- Dietary Fiber 0.7 g
- Sugars 19.0 g
- Protein 3.1 g
The following items or measurements are not included: