Crisp tart shells filled with smooth vanilla cream and crowned with glossy fresh strawberries—bite-sized delights perfect for spring gatherings or elegant dessert tables.
Why You’ll Love This Recipe
These mini strawberry cream tarts combine a buttery, flaky crust with a velvety cream filling and the natural sweetness of fresh strawberries. Easy to prepare and beautiful to serve, they are perfect for baby showers, brunches, weddings, or any event that calls for a refined touch. The individual portions make them convenient for serving and eating, while the fresh fruit topping adds a refreshing and colorful finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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 egg yolk
- 1–2 tablespoons cold water
For the filling:
- 3/4 cup heavy whipping cream
- 1/2 cup mascarpone or cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the topping:
- 12 large fresh strawberries, halved or fanned
- 2 tablespoons strawberry jam or jelly (warmed, for glaze)
Directions
- In a bowl, combine flour, powdered sugar, and cold butter. Cut in the butter until the mixture resembles coarse crumbs.
- Add egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough and cut into circles to fit mini tart pans or a muffin tin.
- Press the dough into the pans and prick the bottoms with a fork. Bake for 12–15 minutes or until golden. Cool completely.
- In a mixing bowl, beat cream, mascarpone, powdered sugar, and vanilla until thick and smooth.
- Spoon or pipe the cream into the cooled tart shells.
- Top each tart with a halved or fanned fresh strawberry. Brush with warm jam for a glossy finish.
- Chill until ready to serve.
Servings and timing
Servings: 12 mini tarts
Prep time: 30 minutes
Cook time: 15 minutes
Chilling time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
- Mixed Berry Tarts: Replace strawberries with a mix of blueberries, raspberries, and blackberries.
- Lemon Cream Filling: Add lemon zest and a bit of juice to the cream mixture for a tangy twist.
- Chocolate Tart Shells: Add 1–2 tablespoons of cocoa powder to the crust for a chocolate variation.
- Nut Crust Alternative: Use ground almonds or hazelnuts in place of some flour for added depth.
- Mint Garnish: Add a fresh mint leaf atop each tart for aroma and presentation.
Storage/Reheating
Store the tarts in an airtight container in the refrigerator for up to 2 days. For best results, assemble just before serving to keep the crust crisp. Do not freeze, as the cream filling and fresh fruit do not thaw well. Reheating is not recommended.
FAQs
Can I make the tart shells ahead of time?
Yes, the tart shells can be baked and stored in an airtight container for up to 3 days before filling.
Can I use store-bought tart shells?
Absolutely. Pre-made tart shells will save time and still yield delicious results.
Is there a dairy-free version of this recipe?
You can use coconut cream and dairy-free cream cheese alternatives for a dairy-free filling.
Can I substitute mascarpone with cream cheese?
Yes, cream cheese works well and offers a slightly tangier flavor.
How do I prevent soggy tart shells?
Ensure the tart shells are completely cooled before adding the filling. Baking them until golden also helps create a moisture barrier.
What type of strawberries work best?
Use firm, ripe strawberries for the best texture and appearance. Avoid overly soft or watery berries.
Can I use other fruits instead of strawberries?
Yes, any fresh fruit like kiwi, mango, or peach slices can be used for variety.
Can I make this as one large tart?
Certainly. Use a 9-inch tart pan and adjust baking time to 20–25 minutes.
How can I make the glaze more flavorful?
Add a splash of orange liqueur or lemon juice to the warm jam before brushing.
How long do these tarts need to chill before serving?
Chill for at least 30 minutes to allow the filling to set and the flavors to meld.
Conclusion
Mini strawberry cream tarts are an elegant and delicious way to showcase fresh berries and a smooth vanilla cream filling. With a buttery crust and eye-catching presentation, they are ideal for celebrations and everyday indulgences alike. Simple to prepare and delightful to eat, this recipe is sure to become a go-to for spring and summer entertaining.
Print
Mini Strawberry Cream Tarts
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Crisp tart shells filled with smooth vanilla cream and crowned with glossy fresh strawberries—bite-sized delights perfect for spring gatherings or elegant dessert tables.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 3/4 cup heavy whipping cream
- 1/2 cup mascarpone or cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 12 large fresh strawberries, halved or fanned
- 2 tablespoons strawberry jam or jelly (warmed, for glaze)
Instructions
- In a bowl, combine flour, powdered sugar, and cold butter. Cut in the butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water, mixing until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and cut into circles to fit mini tart pans or a muffin tin.
- Press dough into pans and prick the bottoms with a fork. Bake for 12–15 minutes or until golden. Cool completely.
- In a mixing bowl, beat cream, mascarpone, powdered sugar, and vanilla until thick and smooth.
- Spoon or pipe the cream into the cooled tart shells.
- Top each tart with a halved or fanned fresh strawberry. Brush with warm jam for a glossy finish.
- Chill until ready to serve.
Notes
- Use very cold butter for a flakier tart shell texture.
- Ensure tart shells are completely cool before filling to prevent melting the cream.
- The strawberry glaze adds shine and helps preserve the fruit.
- Mascarpone offers a richer texture, while cream cheese gives a slight tang—use your preference.
Nutrition
- Serving Size: 1 tart
- Calories: 170
- Sugar: 8g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
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