- Cook Time
- Prep Time
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small cubes
- 3/4 cup heavy cream, chilled
- 1 tablespoon confectioners sugar
- 1 teaspoon pure vanilla extract
- 2 half-pints raspberries or blackberries
- 1 jar lemon or lime curd
- 1 jar caramel sauce
Combine the flour and salt in a large bowl. Work in the butter with your fingers until the mixture is crumbly. Add 1/2 cup cold water and stir with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface and knead just until smooth. Divide the dough in half and form each piece into a round; wrap each round in wax paper and refrigerate for 30 minutes.
Preheat the oven to 400 degrees . Invert a 12-cup muffin pan and lightly grease the outside bottoms and sides. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into four 4-inch rounds, reserving the scraps. Drape the 4-inch rounds over the muffin cups to mold into the cup shape. Repeat with the second piece of dough and any scraps, for a total of 12 tart shells. Prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.
Bake the tart shells on the muffin pan until golden brown, about 20 minutes. Let the tart shells cool on the pan before removing.
In a large bowl, whip the cream, confectioners sugar and vanilla until soft peaks form. Serve the tart shells on a tray with the whipped cream, berries, lemon or lime curd and caramel sauce in separate bowls.