Description
Mini tartlets with a buttery crust, creamy filling, and vibrant huckleberry topping. Perfect for parties or snacking, these bite-sized desserts balance tangy, sweet, and refreshing flavors with a golden crust and velvety texture contrast.
Ingredients
1 cup graham cracker crumbs (gluten-free if needed)
2 tbsp sugar
2 tbsp melted butter (or coconut oil)
2¼ cups huckleberries (or wild Maine blueberries)
½ cup white chocolate chips (or peppermints)
Instructions
Insert 48 mini tart liners into a muffin tin
Combine graham cracker crumbs, sugar, and melted butter
Distribute 1 teaspoon of crust mixture per liner
Press down using a tart tamper or shot glass
Bake at 325°F (160°C) for 9 minutes until golden
Chill crusts 10 minutes before filling
Microwave berry mixture 30 seconds before thickening
Top with 1 tsp white chocolate chips and reserved berries
Notes
Chill crusts before filling for optimal texture
Reserve 2 tbsp berries with skins for flavor contrast
Use tart tamper consistently for uniform depth
Thicken berry mixture briefly before adding
Rotate tart pans during baking for even browning
Substitute graham cracker crumbs with gluten-free alternatives
Replace white chocolate with peppermints or semi-sweet chips
Greek yogurt can be used for a tangier filling
- Prep Time: 30
- Cook Time: 15
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg