Mini Berry Tarts made from scratch that too in a microwave. It turned out to be a perfect recipe for a warm bright winter day where there was a cool breeze flowing and the sun was out in full glory and I had the chance to just relax with my family without a worry in the world.
I have made these tarts from scratch and that too in a microwave. You can make the tart base before and store them for 2 to 3 days.
For the crust:
Make sure the egg and butter are cold for the pastry dough. Take the flour and sugar in a mixer and add in butter that is cubed and mix for 2 mins or till it looks like bread crumbs then add in the whole egg and mix for one more minute till it looks like a dough do not over mix. Take it out and spread flour on your kitchen slab and using your fingers gently fold the dough into a ball. Transfer the dough into a Ziplock bag and using a rolling pin roll the dough into a disc. Do not make it thin. Put it in the refrigerator for 30 minutes.
Preheat your microwave in convection mode. You will need mini tart pans for this. Take the dough out of the refrigerator and spread some flour on the kitchen slab and just use your rolling pin once or twice to even the dough. Lift it over the tart pan and press it down. Cut away the excess dough and store it for further use. Using a fork make holes in the dough now so that it doesn’t fluff up while baking. This recipe doesn’t require any leveling agents. You can weigh your dough down by using rice also but I didn’t do that. Take the milk and generously brush it over the dough. It will give that brown colour to your tart. Bake for 25 to 30 mins at 180 degrees in convection mode or till it is evenly golden brown. Store in airtight containers in your fridge.
For the Filling:
Since in India you can’t often find heavy cream for whipping cream, I use the powdered form and although it doesn’t taste that good as the original it does the work. Using a hand whisk beat in yogurt till its smooth. Do not over beat it just a few whisks. Add in Cream cheese and whisk till there are no lumps. Add in Castor Sugar. You can increase sugar as per your preference. I like the natural sweetness from the berries. Too much sugar and the combination will be like a sticky mess. Add in Vanilla essence and in the end whipped cream; it will bring about lightness to the mix. Do not over mix. Use the filling just before you are serving the tarts and decorate with berries of your choice. The crunchy base against the light filling and sweet and tangy taste of the berries is a perfect combination