Print
Total:
1 hr 35 min
(includes cooling time)
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Tartlet Bases:
  • 2 to 3 tablespoons superfine sugar
  • 1/2 sheet puff pastry (from a 14-ounce packet)
Cream Cheese Frosting:
  • 1 cup confectioners' sugar
  • 3 ounces (6 tablespoons) butter, at room temperature
  • 3 ounces full-fat cream cheese, removed from the fridge 30 minutes before using
  • 6-ounce selection of fresh berries (strawberries, raspberries, blueberries, etc.), washed and prepared
  • Confectioners' sugar, for dusting, optional

Directions

Special equipment: a 6-cup nonstick muffin pan

For the tartlet bases: Preheat the oven to 390 degrees F (350 degrees F for a convection oven).

Dust a work surface with half of the superfine sugar and roll out the pastry to a landscape rectangle (roughly 8 inches by 6 inches). Dust with the remaining superfine sugar and roll over with the rolling pin to press in the sugar. Tightly roll the pastry starting from the longer horizontal side. Cut the roll into 6 same-sized pieces just over 1 inch wide each. Take one piece and roll it out with a rolling pin until large enough to cover the inside of a muffin cup in a 6-cup nonstick muffin pan. Use your thumb to line the inside base and sides of the muffin cup. Repeat with the rest of the spirals.

Prick the base of each with a fork, line each with a small round of parchment paper and add pie weights or beans. Bake for 20 minutes with the weights, then remove and return the pan to the oven for the centers to bake until lightly golden and cooked through (check the bases by lifting them out of the cups), a further 10 to 15 minutes. Remove from the muffin cups immediately (otherwise they caramelize and stick) and leave to cool on a wire rack completely before decorating.

For the cream cheese frosting: Using electric beaters, beat together the confectioners' sugar and butter until light and fluffy, about 2 minutes. Beat in the cream cheese until well blended.

To assemble, dollop some frosting onto each of the tartlet bases. Decorate the tops with berries. Dust with confectioners' sugar if using.

Cook's Note

The cold baked tartlet bases can be kept in an airtight container for 5 days. They also freeze well.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoë François

Oatmeal-Berry Cobbler

Recipe courtesy of Kelsey Nixon

Summer Berry Crisp

Recipe courtesy of Tia Mowry

Pound Cake with Berries

Recipe courtesy of Joseph Simmons

Tri-Berry Trifle

Recipe courtesy of Tiffani Thiessen

Banana Pancakes with Blistered Berries

Recipe courtesy of Tia Mowry

Berries and Cream Ladyfinger Icebox Cake

Recipe courtesy of Cooking Channel

Strawberry Tartlets

Recipe courtesy of Alex Guarnaschelli

Sweet Strawberry Tartlets

Recipe courtesy of Marcela Valladolid

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Southern and Hungry

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Cheap Eats

10:30pm | 9:30c

Man Fire Food

11pm | 10c

Man Fire Food

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Cheap Eats

2:30am | 1:30c

Man Fire Food

3:30am | 2:30c

So Much Pretty Food Here