Mini Strawberry Tarts
Let’s talk strawberry tarts.
These little guys will become your go-to dessert when you want something that looks fancy but doesn’t require a culinary degree to make.
Plus, they’re small – which means you can totally eat two (or three) without feeling too guilty.
Why You’ll Love This Recipe
These adorable mini tarts are the ultimate crowd-pleaser, combining elegant presentation with irresistible flavor. Their petite size makes them perfect for dinner parties, brunches, or any occasion that calls for a touch of sweet sophistication.
Fresh strawberries take center stage, offering a burst of natural sweetness and vibrant color that just screams summer.
Plus, the recipe strikes a beautiful balance between simplicity and gourmet appeal. With just a few quality ingredients, you’ll create a dessert that looks like it came straight from a professional patisserie.
Ingredients You’ll Need
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
For the Topping:
- 2 cups fresh strawberries, sliced
- 2 tablespoons apricot jam (for glazing)
- Fresh mint leaves (optional, for garnish)
Equipment
- 12-cup mini tart pan
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Saucepan
- Sieve
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How to Make Mini Strawberry Tarts
Preparing the Tart Shells
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
- Add egg yolk and ice water, pulsing until the dough just comes together. Be careful not to overmix.
- Shape the dough into a flat disk, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough to about 1/8 inch thickness.
- Carefully line each tart cavity with the dough, trimming excess. Prick the bottom with a fork.
- Blind bake the shells for 15 minutes using pie weights, then remove weights and bake for an additional 5-7 minutes until golden. Let cool completely.
Making the Pastry Cream
- In a saucepan, heat milk until steaming but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in vanilla and butter. Strain through a sieve for a smooth texture.
- Cover with plastic wrap directly on the surface and refrigerate until completely cool.
Assembling the Tarts
- Pipe or spoon the cooled pastry cream into the tart shells.
- Arrange fresh strawberry slices on top in a circular pattern.
- Warm apricot jam and brush lightly over the strawberries for a beautiful glaze.
- Garnish with a small mint leaf if desired.
Pro Tips
- Keep your butter extremely cold for the most flaky tart shells.
- Use the freshest, ripest strawberries you can find for maximum flavor.
- The pastry cream can be made a day in advance to save time.
Mini Strawberry Tarts
Delicate, buttery tart shells cradle a smooth, creamy vanilla pastry filling, topped with vibrant, juicy strawberries and a glossy apricot glaze. These Mini Strawberry Tarts are the perfect bite-sized indulgence, combining crisp, creamy, and fruity flavors in every bite! Ideal for elegant gatherings, afternoon tea, or a refreshing summer treat.
- Total Time: 55 minutes
- Yield: 12 mini tarts
Ingredients
Instructions
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
- Add egg yolk and ice water, pulsing until the dough just comes together. Be careful not to overmix.
- Shape the dough into a flat disk, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough to about 1/8 inch thickness.
- Carefully line each tart cavity with the dough, trimming excess. Prick the bottom with a fork.
- Blind bake the shells for 15 minutes using pie weights, then remove weights and bake for an additional 5-7 minutes until golden. Let cool completely.
- In a saucepan, heat milk until steaming but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in vanilla and butter. Strain through a sieve for a smooth texture.
- Cover with plastic wrap directly on the surface and refrigerate until completely cool.
- Pipe or spoon the cooled pastry cream into the tart shells.
- Arrange fresh strawberry slices on top in a circular pattern.
- Warm apricot jam and brush lightly over the strawberries for a beautiful glaze.
- Garnish with a small mint leaf if desired.
Notes
- Keep your butter extremely cold for the most flaky tart shells.
- Use the freshest, ripest strawberries you can find for maximum flavor.
- The pastry cream can be made a day in advance to save time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
