Mini Recipe
Make Mini Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Make the Dough
In a large bowl, combine the all-purpose flour, sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Add Egg Yolk and Water
Stir in the egg yolk and cold water until the mixture comes together into a dough. If too crumbly, add a little more water, one teaspoon at a time.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit mini tart pans.
Blind Bake the Crusts
Place the dough circles into mini tart pans, prick the bottoms with a fork, and bake for 15-20 minutes or until golden brown. Allow to cool completely.
Filling Preparation
Prepare the Cream Cheese Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Whip the Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
Combine Mixtures
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Fill the Tarts
Spoon the cream cheese filling into the cooled mini tart crusts, smoothing the top with a spatula.
Garnish
Top each tart with fresh berries of your choice.
Chill Before Serving
Refrigerate the mini tarts for at least 1 hour before serving to allow the filling to set.