Make the components of this mini strawberry tarts recipe ahead of time for a special, yet quick dessert. And with a strawberry tartlet, you get the benefit of satisfying your sweet tooth without the guilt of a big dessert! 😉
I’ve said it before; I am all about mini desserts! My sweet tooth is assuaged without the guilt of a large treat. When a little bit of a post-dinner sweet is combined with the ease of this make-ahead delicious dessert, then it is an even greater win! These little strawberry tarts check all the boxes!
While it looks difficult, this is a very easy recipe that can be made ahead of time.These strawberry tartlets have three simple components:
- The simple, sugar-cookie-like buttery crust of the mini-tart shells can be made ahead and even frozen if need be.
- This fresh strawberry curd can be made ahead and frozen.
- Fresh strawberries to top your mini strawberry tarts.
The Mini-Tart Shells
Instead of traditional pie crust or pastry crust, these mini tart shells are made from sugar cookie dough, thus are less fragile
My Williams-Sonoma Mini Tart Baking is my go-to when making mini-tarts. Sadly, they no longer carry these little tart pans. I’m confounded…this is such a handy little set! However, this little tool paired with a mini-tart or cupcake pan would work just fine.
You can bake these tartlet shells days in advance and refrigerate or freeze them until you need them.
I swing back and forth between adding dry beans as weights with this tart dough. Most of the time, I don’t feel I need to add the beans; but the dough will puff up while baking every once in a while. So, if you want to be on the safe side, then add some dry beans to the tarts before you pop them in the oven.
One tip, work your dough as little as possible. The more you work your dough, the more shrinkage you will get. This mini tart recipe suggests that you divide the dough into 3 pieces so that you will not need to work it as much for your second and third batch of tarts.
The Fresh Strawberry Curd
My fresh strawberry curd recipe is perfect for these strawberry tartlets. Traditional curds are made from fruit puree, lemon juice, egg yolks, and sugar. In my recipe, strawberry powder makes the curd taste even fresher and more strawberry-ish.
Don’t be intimidated by the strawberry powder. Strawberry powder is simply ground-up dehydrated strawberries! I was able to find the dehydrated strawberries in the dried fruit section of my regular old grocery store. Trader Joe’s also carries freeze-dried strawberries, as does Amazon.
A Fresh Strawberry for the Top of Your Mini Strawberry Tart!
Make 3 cuts in your fresh berries, from the bottom almost to the top where the stem is; then fan the 4 pieces out as you place it on top of your strawberry tartlets.
For the Mini-Tarts
- 1 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- Pinch of salt
- 1 stick of very cold, unsalted butter
- 1 egg yolk
- 2 tablespoons ice-cold water
- 1 teaspoon vanilla extract
- One recipe of Strawberry Curd
- Fresh Strawberries for Garnish
- Cut the butter into 1/2 inch (ish) pieces and put back in the freezer. I find this the best way to get the cold butter that makes this recipe successful.
- Combine egg yolk, ice water, and vanilla extract and keep cold
- Combine flour, sugar, and salt in the bowl of a food processor or a large bowl.
- If using a food processor, add the butter all at once and pulse to combine. You will want it to look like coarse cornmeal with larger butter pieces no bigger than a pea. If not using a food processor, using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse cornmeal with the larger butter pieces no bigger than a pea.
- Add the egg mixture. If using a food processor, combine just until the dough starts to pull together, and you can squeeze the dough together, and it holds. If by hand, mix with a fork until the dough begins to pull together, and you can press the dough together, and it holds.
- On your work surface, divide the dough between two sheets of plastic wrap or cling film. Form into disks, wrap in plastic wrap and refrigerate for a least 30 minutes.
- Preheat oven to 350°
- Remove one disk at a time and roll out on a lightly floured surface, re-dusting your rolling pin and the surface of your dough just as needed to prevent sticking.
- Roll to 1/8 inch thickness
- Using a knife, biscuit cutter, or cookie cutter, cut dough 1/2" to 1" wider in diameter than the diameter of your mini-tart pan.
- Grease tarts pans or spray with a little cooking spray if they are not non-stick.
- Transfer by spatula to your tart pan and gently push down into your tartlet pans.
- Optional: add dried beans to the uncooked dough to prevent any bubbling.
- Bake for 10 minutes, checking after 8 for browning.
- Let cool in pans on a wire rack.
- Once cool, transfer to an airtight container until ready to be filled and enjoyed.
- Your baked mini-tart shells will keep in the refrigerator for up to 5 days and in the freezer for a month.
Consider whipping some heavy whipping cream and putting a little dollop on each mini tart before you add the strawberry.
Nutrition Information:Yield: 15 Serving Size: 2
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 11mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 1g
These delightful little strawberry tartlets are the perfect spring and summer mini-dessert. Consider them for your Easter dinner or Mother’s day! If you are putting together a Spring dessert board, add these strawberry curd tarts along with these Lemon Icebox Cookies and these Vanilla Teacakes.
To refer back to this Mini Strawberry Tarts Recipe in the future, bookmark this page or pin the following image.
Happy Baking, my friends!
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