Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour and granulated sugar.1 ½ cups all-purpose flour, ¼ cup granulated sugar
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.½ cup unsalted butter, cold and cubed
- In a small bowl, whisk together the egg yolk and ice water.1 large egg yolk, 1 tablespoon ice water
- Gradually add the egg yolk mixture to the flour and butter mixture. Mix until the dough just starts to come together. Be careful not to overmix, as this can result in a tough crust.
- Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which is essential for a tender and flaky texture.
- Preheat your oven to 375°F (190°C). Lightly grease mini tart pans or a muffin tin for individual tarts.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Cut out circles of dough large enough to fit into your tart pans or muffin tin cups, pressing them gently into the bottoms and up the sides. Trim any excess dough.
- Prick the bottom of each tart shell with a fork several times. Line each shell with parchment paper or aluminum foil and fill with pie weights, dried beans, or rice. This prevents the crust from puffing up during baking. Bake for 12-15 minutes, or until the edges are lightly golden.
- Carefully remove the parchment paper and weights. Return the tart shells to the oven and bake for another 5-7 minutes, or until the bottoms are lightly golden and appear dry. Let the tart shells cool completely in the pans on a wire rack before removing them.
- While the tart shells are cooling, prepare the cream filling. In a medium bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.8 ounces cream cheese, softened, ½ cup powdered sugar
- Stir in the vanilla extract. Gently fold in the whipped heavy cream until just combined. Be careful not to overmix, which can deflate the whipped cream.1 teaspoon vanilla extract, ½ cup heavy cream, whipped to stiff peaks
- Spoon or pipe the cream filling into the cooled tart shells.
- Decorate the cream tarts with your desired toppings. Fresh berries are a classic choice, adding a burst of color and freshness. Chocolate shavings provide a decadent touch, while a dollop of whipped cream enhances the creamy indulgence.fresh berries (strawberries, blueberries, raspberries), chocolate shavings, whipped cream, edible flowers
- For best results, chill the assembled cream tarts in the refrigerator for at least 30 minutes before serving. This allows the filling to set and the flavors to meld.
Notes
Store leftover cream tarts in an airtight container in the refrigerator for up to 2-3 days. Unfilled baked tart shells can be frozen for up to 1-2 months. Filled tarts are best enjoyed fresh.