Madame Leota's Crystal Ball Berry Tarts
Peering into these shimmering tarts might just reveal your dessert future: pure delight! These individual tarts feature a buttery, crisp crust filled with a vibrant, jewel-toned berry medley, all topped with a light, airy chantilly cream. They're an elegant and mysteriously delicious treat.
Directions
- 1
In a food processor, pulse flour, 1/4 cup granulated sugar, and a pinch of salt until combined.
- 2
Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- 3
In a small bowl, whisk egg yolk with ice water. Gradually add to the flour mixture while pulsing until a dough forms.
- 4
Gather dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- 5
Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles to fit a 6-cavity tart pan.
- 6
Press dough into tart molds, trim edges, and prick bottoms with a fork. Bake for 12-15 minutes, until light golden brown. Let cool completely.
- 7
In a medium bowl, gently toss mixed berries with 1/4 cup granulated sugar, cornstarch, and lemon juice.
- 8
Spoon berry mixture evenly into the cooled tart shells.
- 9
In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 10
Carefully dollop or pipe the chantilly cream onto the center of each berry tart before serving.
- 11
Chill tarts for at least 30 minutes if not serving immediately. These are best enjoyed fresh.