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Mini Strawberry Tarts

These mini strawberry tarts feature a buttery, crisp shortcrust pastry filled with a sweetened strawberry filling. The tart shells are baked until golden and then filled with fresh, juicy strawberries, resulting in a bite-sized dessert with a flaky crust and vibrant fruit topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • All-Purpose Flour: Structure for the tart crust
  • Unsalted Butter: Creates a tender flaky base
  • Granulated Sugar: Light sweetness for crust
  • Egg Yolk: Adds richness and binding
  • Cold Water: Helps bring dough together
  • Cream Cheese or Pastry Cream: Smooth creamy filling
  • Powdered Sugar: Sweetens the filling gently
  • Vanilla Extract: Adds warmth and balance
  • Fresh Strawberries: Bright juicy topping
  • Apricot Jam: Optional glaze for shine

Equipment

  • Mini Tart Pans or Muffin Tin: Individual portions
  • Mixing Bowls: Separate crust and filling
  • Whisk: Smooth filling texture
  • Rolling Pin: Even crust thickness
  • Cooling Rack: Helps shells cool evenly

Method
 

  1. Make the Dough: Combine flour, sugar, and butter until crumbly
  2. Add Egg Yolk and Water: Bring dough together gently
  3. Chill: Rest dough until firm
  4. Roll and Shape: Press into mini tart pans
  5. Bake the Shells: Until lightly golden
  6. Cool Completely: Prevents soggy crust
  7. Prepare Filling: Whisk cream cheese, sugar, and vanilla
  8. Fill Tart Shells: Smooth evenly
  9. Top with Strawberries: Arrange neatly
  10. Glaze if Desired: Brush lightly for shine