Berry Cream Tarts

There’s something insanely exciting to my kids about being able to build their own meal. They light up at any chance to help in the kitchen when it involves assembly. These berry cream tarts fit perfectly into that category. The not-too-sweet cream cheese and mascarpone cream balances the buttery graham cracker crust. Top it with berries and you can have a perfect treat for a (virtual) tea party or summer evening.

Baking tips by age

2-4 years can help:

• Smash the graham crackers into little pieces using their hands or a toy hammer.
• Help mix the graham cracker mixture and scoop into the muffin tins.
• Help cut strawberries with toddler safe kitchen knives.
• Topping the tarts with cream and fruit.

5-7 years:

• Smash the graham crackers into little pieces using their hands or a toy hammer.
• Measure and mix ingredients to make crust, they might use their hands to break up any pieces bigger than a penny.
• Scoop crust evenly into muffin pan.
• Cut strawberries with toddler safe kitchen knives.
• Top tarts with cream and fruit.

How we baked it

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Berry Cream Tarts

20 minutes prep | 10 minutes bake + assembly time
Makes about 12 tarts in muffin tin*
Crust adapted from “Magic Cookie Bars” recipe by Samantha Seneviratne

Ingredients

Crust
6 tablespoons of butter, melted and cooled
20 graham crackers, about 2 3/4 cup
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg

Cream Topping
8 oz cream cheese softened
2 oz mascarpone
1 1/2 cups heavy cream
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
Strawberries cut into pieces
Blueberries

Directions

1. First prepare the crust. Preheat oven to 350 degrees F (180 C).
2. Spray or butter muffin tin.
3. Crumble graham crackers by hand or in food processor until only small pieces remain.
4. Add sugar, baking powder and salt and mix to incorporate.
5. Add butter and egg.
6. Mix well until the graham crackers are moist and small clusters begin to form.
7. Divide into cupcake tin and spread, pressing firmly against the bottom and sides. Form a thin layer of crust around the mold, tarts will rise while baking.
8. Bake tarts for 10-12 minutes or until set. Cool completely before removing.
9. While tart crusts are baking make the cream topping and prepare fruit.
10. Hull and half strawberries and cut into small pieces.
11. Combine cream cheese and mascarpone in bowl and mix on low with an electric mixer.
12. Gradually add heavy cream and increase speed to medium until the mixture begins to thicken.
13. Add the powdered sugar and vanilla and mix until fluffy and whipped.
14. Once tarts are cooled remove from muffin tin and top with a scoop of cream and berries.

Notes

Store ingredients in the refrigerator to assemble later. Crust will also fit in a 13×9 inch baking pan and make about 15 bars.

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