Recipe courtesy of Rachel Khoo

Berry Tartlets with Cream Cheese Frosting

Getting reviews...
  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Tartlet Bases:

Cream Cheese Frosting:

Directions

Special equipment:
a 6-cup nonstick muffin pan
  1. For the tartlet bases: Preheat the oven to 390 degrees F (350 degrees F for a convection oven).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.