Berry Tarts with Lemon Vanilla Cream

These delightful berry tarts with lemon vanilla cream are perfect for a summer treat or any special occasion. The buttery tart shells provide a crisp contrast to the creamy filling, while the burst of fresh berries adds a vibrant sweetness.

Ingredients:

• 1 cups all-purpose flour
• cup granulated sugar
• teaspoon salt
• cup unsalted butter, cold and diced
• 1 large egg yolk
• 2-3 tablespoons cold water
• 1 cup mixed berries such as strawberries, blueberries, raspberries
• cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Instructions:

Preheat the oven to 375F 190C

In a food processor, combine flour, sugar, and salt

Add the diced butter and pulse until the mixture resembles coarse crumbs

Add the egg yolk and 2 tablespoons of cold water

Pulse until the dough comes together

If needed, add more water, 1 tablespoon at a time

Transfer the dough to a lightly floured surface

Roll it out and cut circles to fit tart pans

Press the dough into the tart pans and prick the bottoms with a fork

Place in the refrigerator for 15 minutes

Line the tart shells with parchment paper and fill with pie weights or dried beans

Bake for 12-15 minutes or until lightly golden

Remove the parchment paper and weights

Let the tart shells cool completely

In a mixing bowl, beat the heavy cream until soft peaks form

Add powdered sugar, vanilla extract, and lemon zest

Beat until stiff peaks form

Fill each tart shell with a dollop of lemon vanilla cream and top with mixed berries

Serve immediately or refrigerate until ready to serve