Mini Strawberry Tarts with Cream

Name: Mini Strawberry Tarts with Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 tarts
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup sugar; 1/4 teaspoon salt; 1 egg yolk; 2-3 tablespoons cold water; 1 cup heavy cream; 1/2 cup cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; Mint leaves for garnish (optional)

Highlighted under: Golden Crust & Sweet Cravings

I love making Mini Strawberry Tarts with Cream, especially during the strawberry season. The tart crust is buttery and flaky, perfectly complementing the luscious cream filling. As I layer fresh strawberries on top, the vibrant colors dance across the dessert, making it not just delicious but beautiful too. This recipe is versatile, allowing for adjustments like adding a hint of vanilla in the cream. For me, these tarts are a delightful way to celebrate warmer days and create lasting memories with family and friends.

Created by

Sandra

Last updated on 2026-01-13T14:05:30.001Z

When I first attempted these Mini Strawberry Tarts, I was surprised at how simple yet delicious they turned out. I used a combination of cream cheese and whipped cream for the filling, which provided a rich yet light texture that pairs beautifully with the sweet strawberries. After trial and error, I found that chilling the tart crust before baking helped keep it flaky.

Each time I make them, I adjust the sweetness based on the strawberries' ripeness. It’s a fantastic example of how using fresh, seasonal ingredients can elevate a classic dessert. Friends and family love to join me in the kitchen when I'm baking these tarts, making it a fun and memorable experience.

        Why You Will Love This Recipe
        Buttery crust that melts in your mouth
Fresh strawberries add a burst of sweetness
Versatile filling options to customize your taste

      

Mastering the Tart Crust

Creating the perfect tart crust is crucial for the success of mini strawberry tarts. When mixing your butter with the dry ingredients, aim for a crumbly texture; this ensures a tender, flaky crust. If the dough feels too dry, add cold water one tablespoon at a time until it holds together without being sticky. After chilling, roll the dough to about 1/8 inch thick – this thickness allows for crispness without losing structural integrity during baking.

Don’t rush the baking process; keep an eye on the tarts as they bake. You'll know they're done when they are golden brown at the edges, which typically takes about 15 minutes at 350°F (175°C). If you're using dark metal tart pans, reduce the baking time by a couple of minutes to prevent over-browning. Once out of the oven, let them cool completely before adding the cream filling to maintain their crispness.

Cream Filling Tips

The cream filling is what makes these tarts a creamy delight. When whipping the heavy cream, make sure your bowl and beaters are cold; this will help achieve soft peaks faster. Stop whipping once you see soft peaks form; over-whipping can lead to a grainy texture. Gently folding in the cream cheese mixture will ensure that the filling stays light and airy, which beautifully balances the richness of the cream cheese.

For a twist, consider flavoring your cream filling with a variety of extracts or citrus zests. A hint of lemon zest can brighten the overall flavor profile, enhancing the strawberries' natural sweetness. If you prefer a slightly sweeter filling, feel free to adjust the powdered sugar to your taste, but be cautious not to over-sweeten, as the strawberries will also add their own sweetness.

Storing and Serving

These mini tarts are best served fresh. However, you can prepare the components ahead of time to streamline assembly. The tart crusts can be made a day in advance; simply store them in an airtight container at room temperature. The cream filling should be prepared no more than a few hours before serving to maintain its texture. If you need to store any leftover tarts, keep them in the refrigerator and consume within 24 hours to ensure freshness and quality.

For an elegant presentation, consider arranging the strawberries in a decorative pattern on top of the filling. For added flair, a drizzle of chocolate or a sprinkle of crushed nuts can elevate the visual appeal. If you want to indulge further, serving with a scoop of vanilla ice cream complements the tart's flavors beautifully, creating a delightful dessert experience.

Ingredients

Ingredients for Mini Strawberry Tarts

For the Tart Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup sugar
1/4 teaspoon salt
1 egg yolk
2-3 tablespoons cold water

For the Cream Filling

1 cup heavy cream
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

For Assembly

1 pound fresh strawberries, hulled and sliced
Mint leaves for garnish (optional)

Make sure to use fresh strawberries for the best flavor!

Instructions

Instructions for Mini Strawberry Tarts

Prepare the Tart Crust

In a mixing bowl, combine flour, sugar, and salt. Add the softened butter and mix until crumbly. Mix in the egg yolk and cold water until the dough forms.

Chill for 30 minutes, then roll and cut into small circles to fit mini tart pans. Bake at 350°F (175°C) for 15 minutes or until golden.

Make the Cream Filling

Whip the heavy cream until soft peaks form. In another bowl, blend the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped cream and vanilla extract.

Assemble the Tarts

Once the tart crusts have cooled, spoon the cream filling into each crust. Top with sliced strawberries and garnish with mint leaves if desired.

Enjoy these delightful treats chilled!

Pro Tips

For a different flavor, try using lemon zest in the cream filling or adding a layer of fruit jam underneath the cream.

Ingredient Substitutions

If you're looking to make this recipe dairy-free or vegan, you can substitute the cream cheese with a plant-based alternative and use coconut cream in place of heavy cream. When using coconut cream, make sure it's well-chilled to achieve the right consistency. Additionally, for a gluten-free option, you can use a gluten-free all-purpose flour in the tart crust, but ensure it includes a binding agent, like xanthan gum, to help with texture.

Another fun variation could involve using different types of fruit. If strawberries are out of season, consider using raspberries or blueberries. These berries will provide a similar freshness and texture, and the tartness from raspberries, in particular, can create a nice balance with the sweetness of the cream filling.

Troubleshooting Common Issues

If the tart crust shrinks while baking, it may be due to overworking the dough when mixing. To mitigate this, handle the dough gently and avoid over-kneading. Also, chilling the dough sufficiently before rolling can help prevent shrinkage. If you find the filling is runny after mixing, ensure the cream is whipped to the correct consistency and consider cooling the filling noticeably before assembly, which can help with firmness once filled into the crust.

In case your filling is too stiff, lightly fold in a spoonful of milk or heavy cream to loosen it up. Conversely, if it is too loose and runny, try refrigerating it for a short while to thicken up. A consistent texture is key to these beautiful desserts, so don't hesitate to adjust as you go!

Questions About Recipes

→ Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust a day in advance. Just keep it covered in the refrigerator.

→ What other fruits can I use?

You can substitute strawberries with raspberries, blueberries, or even sliced peaches.

→ How do I store leftover tarts?

Store any leftover tarts in an airtight container in the fridge for up to 2 days.

→ Can I use store-bought tart shells?

Absolutely! Using pre-made tart shells can save you time.