Recipe courtesy of Nick Malgieri
Show: Cooking Live
Save Recipe Print
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Ingredients

Cookie Dough:
Whipped Cream:
Raspberry and Blueberry Filling:

Directions

Like miniature shortcakes, these tarts are easy to prepare in advance. If you intend to serve them outdoors in warm weather, serve the whipped cream on the side.

For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. Line 4-inch tart pans with the disks of dough. Fill the tart shell with dried beans and bake at 325 degrees about 25 to 20 minutes, until pale golden. Cool off the pans. Remove from pans and remove beans. Arrange on a clean, paper-covered pan. Whip the cream with the sugar until it holds its shape. Spread jam in the bottom of the tart shells. Make alternating concentric rows of raspberries, blueberries and piped rosettes of whipped cream in the tart shells. Pipe the whipped cream with a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Serve the rest of the cream on the side.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

White Chicken Chili

Recipe courtesy of The Neelys

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Recipe courtesy of Rachael Ray

Red, White, and Blue Potato Bread

Recipe courtesy of Petty Officer Todd

Browse Reviews By Keyword