10 pate sucree tartlet shells 
1 1/2 cups pastry cream 
1 to 2 pints berries, such as raspberries or blueberries
- Fill the tartlet shells about 3/4 full with pastry cream. For 3 1/2-inch tartlets, this amounts to about 2 1/2 tablespoons pastry cream per tartlet.
- Refrigerate until well chilled, at least 1 hour and up to 8 hours. Before serving, top with berries.
- Pies/Tarts, Desserts
- 10 3 1/2-inch tartlets