Tartlets with berries
90 min
Hard
Tartlets are small pastries with a crisp shortcrust base. These bases form the perfect foundation for endless variations with different fillings. In this recipe, we use pastry cream and strawberry bavarois — delightful combinations with fresh berries. Will you go for a creamy filling or choose the light and fruity strawberry bavarois?
The finest berries
For these tartlets, we naturally use the finest berries from Beekers Berries. Our strawberries, blueberries, raspberries, and blackberries are lovingly grown. Want to know everything about our berries?
The finest berries
For these tartlets, we naturally use the finest berries from Beekers Berries. Our strawberries, blueberries, raspberries, and blackberries are lovingly grown. Want to know everything about our berries?
Ingredients tartlets
1 egg
110 g butter
230 g plain flour
90 g icing sugar
30 g almond flour
Pinch of salt
250 g berries of your choice
2 eggs
220 g butter
460 g plain flour
90 g icing sugar
30 g almond flour
Pinch of salt
250 g berries of your choice
Ingredients pastry cream
0,5 recipe worth of pastry cream
1 recipe worth of pastry cream
Ingredients strawberry bavarois
2 gelatine leaves
125 g strawberries
25 g sugar
1 tbsp lemon juice
125 ml double cream
4 gelatine leaves
250 g strawberries
50 g sugar
2 tbsp lemon juice
250 ml double cream
Equipment
Tartelette tins
2 baking mats
Baking beans
Method tartlets
- Preheat the oven to 160°C (top and bottom heat). Remove the egg from the fridge so it comes to room temperature.
- Cut the butter into cubes and place them in the freezer for a few minutes so the butter stays cold when you use it.
- Sift the flour, icing sugar, almond flour, and salt into a bowl. Add the butter cubes and knead with your hands until the mixture has a sandy texture.
- Add the egg and knead for about 2 minutes until the dough is smooth. If the dough becomes too warm or sticky, refrigerate it for 10–15 minutes.
- Roll the dough out on a baking mat to a thickness of about 3–4 mm, then place another baking mat on top. Freeze the dough between the mats for 15 minutes.
- Cut 8 long strips of dough for the sides of the tartlets and cut out 8 circles for the bases.
- Line the sides and bottoms of the tartelette tins with the dough. Press it in well, making sure there are no gaps between the base and sides.
- Place a piece of baking paper in each tin and fill with baking beans to prevent the bases from rising and becoming unusable.
- Bake the tartlets for 20 minutes. Remove from the oven, take out the baking beans, and bake for another 5–10 minutes until golden brown.
- Allow the tartlets to cool completely before filling. If you want to fill them with pastry cream, prepare it according to the recipe. Prefer a strawberry bavarois filling? You’ll find that method below.
Method strawberry bavarois
- Soak the gelatine leaves in cold water.
- Purée the strawberries, sugar, and lemon juice using a hand blender or food processor.
- Heat half of the strawberry purée in a saucepan and add the gelatine. Stir until dissolved. Remove from the heat and mix in the remaining purée. Whip the cream until stiff, then gently fold it into the strawberry mixture.
Method tartlets with berries
- Fill the tartlets with either pastry cream or strawberry bavarois. If you choose the bavarois, refrigerate the filled tartlets for 3 hours to set before decorating.
- Decorate the tartlets with your choice of fresh berries.
Ingredients tartlets
1
110 g
230 g
90 g
30 g
Pinch of salt
250 g
egg
butter
plain flower
icing sugar
almond flour
berries of your choice
2
220 g
460 g
180 g
60 g
Pinch of salt
500 g
eggs
butter
plain flower
icing sugar
almond flour
berries of your choice
Ingredients pastry cream
1/2 recipe worth of pastry cream
1 recipe worth of pastry cream
Ingredients strawberry bavarois
2
125 g
25 g
1 tbsp
125 ml
getaline leaves
strawberries
sugar
lemon juice
double cream
4
250 g
50 g
2 tbsp
250 ml
getaline leaves
strawberries
sugar
lemon juice
double cream
Equipment
Tartelette tins
2 baking mats
Baking beans
Method tartlets
- Preheat the oven to 160°C (top and bottom heat). Remove the egg from the fridge so it comes to room temperature.
- Cut the butter into cubes and place them in the freezer for a few minutes so the butter stays cold when you use it.
- Sift the flour, icing sugar, almond flour, and salt into a bowl. Add the butter cubes and knead with your hands until the mixture has a sandy texture.
- Add the egg and knead for about 2 minutes until the dough is smooth. If the dough becomes too warm or sticky, refrigerate it for 10–15 minutes.
- Roll the dough out on a baking mat to a thickness of about 3–4 mm, then place another baking mat on top. Freeze the dough between the mats for 15 minutes.
- Cut 8 long strips of dough for the sides of the tartlets and cut out 8 circles for the bases.
- Line the sides and bottoms of the tartelette tins with the dough. Press it in well, making sure there are no gaps between the base and sides.
- Place a piece of baking paper in each tin and fill with baking beans to prevent the bases from rising and becoming unusable.
- Bake the tartlets for 20 minutes. Remove from the oven, take out the baking beans, and bake for another 5–10 minutes until golden brown.
- Allow the tartlets to cool completely before filling. If you want to fill them with pastry cream, prepare it according to the recipe. Prefer a strawberry bavarois filling? You’ll find that method below.
Method strawberry bavarois
- Soak the gelatine leaves in cold water.
- Purée the strawberries, sugar, and lemon juice using a hand blender or food processor.
- Heat half of the strawberry purée in a saucepan and add the gelatine. Stir until dissolved. Remove from the heat and mix in the remaining purée. Whip the cream until stiff, then gently fold it into the strawberry mixture.
Method tartlets with berries
- Fill the tartlets with either pastry cream or strawberry bavarois. If you choose the bavarois, refrigerate the filled tartlets for 3 hours to set before decorating.
- Decorate the tartlets with your choice of fresh berries.
Have you made this recipe?
We’d love to see your creations! Share your photo on social media and tag us @beekersberries.
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Vary with berries
Making tartlets for a larger group? Decorate each mini tart differently for a cheerful touch on the table. Adorn some with a mix of various berries, and others with just one type — like strawberries, blueberries, raspberries, or blackberries.
Beekers’ tip: Want to truly surprise your guests? Decorate the tartlets with specialties. These unique strawberry varieties each have their own distinct flavour — strawberries as you’ve never tasted them before.
Preparing tartlets in advance
Planning to make these tartlets for a birthday but short on time on the day? Luckily, they’re easy to prepare ahead. The shortcrust bases can be made up to 3 days in advance — store them in an airtight container to keep them crisp. You can also prepare both the pastry cream and strawberry bavarois a day beforehand. Store them in the fridge and fill the tartlets just before serving for the best result.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
