![]() Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen Can't get enough? Next time you have a get together and want to really impress your guests and make your celebration extra special, make these Mini Berry Tarts! Once you get the hang of them, you’ll find that they are easy to make and well worth the effort. I find it works best to “twist” them out of the pan rather than using a knife to loosen the edges and then pull them out that way. To ensure that the tart shells come out of the pan easily, make sure you spray them with nonstick spray, and then let them cool for about 5 minutes in the pan before taking the out. When they come out of the oven, I make the indent in the center (where the filling goes) deeper by pressing them down with the blunt end of the handle of my pizza slicer. To make the tart shells all uniform, I use a cookie dough scoop to place the dough in the well of a mini muffin tin. A sprig of mint here or there makes them look extra fancy! They looks so pretty with sliced berries, or you can make them into fruit tarts by adding other summer fruits like grapes, mandarin oranges, or kiwi. While these Mini Berry Tarts can be made ahead of time, the shell will soften up a bit once it’s filled after 24 hours in the refrigerator, so serving them the same day you fill them is best. Then when I need a quick dessert, I pull out the shells from the freezer, whip up the filling and top with the berries. One tube makes quite a few tart shells (about 40), so I usually use a whole tube, and freeze any shells I don’t need to use right away. This recipe has a major shortcut, and I am not ashamed… it’s refrigerated cookie dough. Everyone always wants the recipe, and I’m happy to pass it along. They are easy to make, and everyone loves them so much. ![]() These Mini Berry Tarts are the perfect small bite dessert to serve at brunches or baby showers.
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