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
Units
Scale
- 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
