Mini Strawberry Tarts with Cream

Name: Mini Strawberry Tarts with Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 tarts
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 cup granulated sugar; 1/4 teaspoon salt; 3-4 tablespoons ice water; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced

Highlighted under: Everyday Dessert Recipes

I love making these Mini Strawberry Tarts with Cream because they are the perfect bite-sized dessert for any occasion. Each tart is a delightful mix of buttery, flaky crust and sweet cream filling, topped with fresh strawberries. It's my go-to recipe when I want to impress guests or simply treat myself to something special. The combination of flavors and textures is irresistible, and I'm always surprised at how quickly they disappear, leaving everyone craving more. Let's dive into creating these little pieces of heaven together!

Created by

Emily

Last updated on 2026-01-13T15:01:30.008Z

Creating these Mini Strawberry Tarts with Cream became a delightful adventure in my kitchen. I remember the first time I made them; the smell of baking pastry filled the air, and my kitchen felt like a bakery. What makes this recipe unique is the simple cream filling, which I whisk to achieve the perfect fluffiness. Pairing that with fresh strawberries truly elevates the tarts.

Over time, I've fine-tuned the method to ensure my crust is always golden and flaky. A tip that has worked wonders for me is chilling the dough before baking; it keeps the crust from shrinking. These tarts are not just desserts; they’re a labor of love.

        Why You'll Love These Tarts
        The buttery crust provides a perfect contrast to the sweet, creamy filling.
Fresh strawberries add a burst of flavor and color to each delightful bite.
They are simple to make but look stunning, perfect for impressing guests.

      

Perfecting the Tart Crust

The tart crust is the foundation of your mini strawberry tarts, offering both texture and flavor. It's crucial to keep the butter chilled until you mix it with the flour, as this helps create that flaky texture you desire. When blending the ingredients, do this quickly to prevent the butter from melting. Aim for a consistency akin to coarse crumbs before adding the ice water. If the dough feels too crumbly, gradually incorporate more water, ensuring not to overwork it, which can result in a tough crust.

Once shaped into tartlet pans, remember to prick the bottoms with a fork. This prevents bubbling during baking, ensuring uniformly flat shells. Bake at 350°F until they are lightly golden, around 15-20 minutes. As they cool, they will firm up, making them easy to fill later. If you find your crusts have puffed up while baking, just press them back down gently with the back of a spoon as they cool.

Crafting the Cream Filling

The cream filling plays a pivotal role in the overall flavor and creaminess of your tarts. When whipping the heavy cream, use a chilled bowl and beaters to enhance volume and improve texture. As you whip, gradually add the powdered sugar and vanilla extract. This method incorporates air effectively while sweetening and flavoring your cream. Keep an eye on it while whipping; the goal is stiff peaks, where the cream stands firmly on its own without collapsing.

If your cream filling turns out too soft, you can add a little more powdered sugar to help stabilize it. Alternatively, consider adding a tablespoon of cream cheese for added density and a slight tang that complements the strawberries well. Experimenting with flavored extracts—like almond or lemon—can also add a unique twist.

Assemble and Serve Impeccably

Assembly is the stage where your mini strawberry tarts truly shine. After filling each cool tart shell with cream, don't rush the process—take your time to ensure an even distribution. Use a piping bag fitted with a star tip for a professional finish if you want a more decorative look. This method allows you to create beautiful swirls that appeal to the eye, enticing guests even before they take a bite.

For the topping, fresh strawberries are not just for aesthetics but also complement the creamy filling with their tartness and bright color. Arrange them artistically for a stunning presentation. For added texture, consider drizzling a light glaze of warm apricot jam over the strawberries before serving—it not only enhances the visual appeal but also adds a subtle sweetness. Refrigerate the tarts until serving to keep everything cool and fresh.

Ingredients

Gather the following ingredients to create these delightful mini tarts:

For the Tart Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water

For the Cream Filling

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For Topping

2 cups fresh strawberries, hulled and sliced

With these ingredients ready, we can move on to the fun part: creating the tarts!

Instructions

Follow these steps to whip up your Mini Strawberry Tarts:

Make the Tart Crust

In a large bowl, mix the flour, cubed butter, sugar, and salt. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together.

Wrap in plastic and refrigerate for at least 30 minutes.

Bake the Tarts

Preheat the oven to 350°F (175°C). Roll the dough on a floured surface and cut into circles to fit your tartlet pans. Press the dough into the pans and prick the bottoms with a fork.

Bake for 15-20 minutes or until golden brown. Let cool.

Prepare the Cream Filling

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overwhip.

Assemble the Tarts

Once the tart shells have cooled, fill each with the cream filling. Top with sliced strawberries, arranging them beautifully for presentation.

Serve and Enjoy

Refrigerate the tarts until serving. Enjoy the mini tarts as a delightful dessert for any occasion.

Your delicious Mini Strawberry Tarts are now ready to be served! Enjoy every bite!

Pro Tips

For an extra touch, you can drizzle some melted chocolate over the top before serving.

Storage Tips

Mini strawberry tarts can be a delightful treat in advance preparation. However, if you're planning to make them ahead of time, it's best to store the tart shells and cream filling separately until just before serving. This ensures the crust remains crispy and doesn’t become soggy from the cream. You can store cooled tart shells at room temperature in an airtight container for up to two days, while the cream filling should be kept in the refrigerator.

If you have leftover tarts, refrigerate them in a sealed container for up to two days, but be aware that the strawberries may release moisture, causing the tart crust to soften. For best results, try to consume them as soon as possible, ideally within 24 hours, for optimal flavor and texture.

Variations to Elevate Your Tarts

While strawberries are the star in this recipe, don’t hesitate to experiment with other fruits for different flavor profiles. Berries like blueberries or raspberries work beautifully, each adding a vibrant color and unique sweetness. You might also consider seasonal fruits—peaches or figs in summer, or roasted pears in fall could add a delightful twist to the classic tart.

For a richer experience, experiment with flavored creams. Adding a teaspoon of lemon zest or a splash of espresso to the cream mixture not only provides a burst of unexpected flavor but also balances the sweetness beautifully. You can also incorporate finely chopped mint or basil into the cream filling for a refreshing herbal note that pairs wonderfully with fruit.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but fresh strawberries will provide the best texture and flavor.

→ How long do the tarts keep?

These tarts are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance and store it in the refrigerator.

→ What can I use instead of heavy cream?

You can substitute with mascarpone cheese for a richer filling, but the texture will be different.