Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
- Unroll the pie crust. Using a round cookie cutter or a glass that is slightly larger than the muffin tin cups, cut out 12 circles. Gently press each circle into the muffin tin cups, forming a shell.
- Bake the tart shells for 12-15 minutes, or until golden brown and crisp. Let them cool completely in the tin before carefully removing them.
- While the shells are baking, prepare the cream filling. In a small saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Pour the cream filling into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes, or until cool and set.
- Once the cream is chilled and the tart shells are cool, spoon or pipe the cream filling into each tart shell.
- Top each tartlet with a generous amount of fresh mixed berries. Serve immediately.
Notes
For a festive touch, you can arrange the berries in a pattern to resemble the American flag. Ensure the tart shells are completely cool before filling to prevent the cream from melting.