Strawberry Tarts

Strawberry Tarts are an elegant and timeless dessert featuring buttery, crisp shortcrust pastry shells filled with smooth vanilla pastry cream and crowned with glossy, fresh strawberries. These mini tarts are the perfect combination of rich, fruity, and crisp textures — ideal for celebrations, tea time, or any special occasion.

Why You’ll Love This Recipe

These tarts offer a beautiful balance of textures and flavors: flaky pastry, silky cream, and juicy strawberries topped with a delicate apricot glaze. They’re visually stunning and surprisingly simple to prepare, making them an impressive yet approachable dessert. Whether for brunch, a garden party, or a romantic dinner, strawberry tarts never fail to delight.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

• all-purpose flour
• powdered sugar
• unsalted butter, cold and cubed
• egg yolk
• cold water

For the Pastry Cream:

• whole milk
• large egg yolks
• granulated sugar
• cornstarch
• vanilla extract
• unsalted butter

Toppings:

• fresh strawberries, halved
• apricot jam
• water

directions

1. Make the Tart Shells
   • In a food processor, pulse together flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs.
   • Add egg yolk and 1–2 tablespoons of cold water, pulsing until the dough comes together.
   • Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
   • Roll out the chilled dough and press it into tartlet pans. Prick the bottoms with a fork.
   • Bake at 350°F (175°C) for 15–18 minutes, or until golden. Let cool completely.
2. Prepare the Pastry Cream
   • In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
   • In a saucepan, heat the milk until steaming but not boiling.
   • Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Return the mixture to the pan and cook over medium heat, whisking until thickened.
   • Remove from heat and stir in vanilla extract and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
3. Assemble the Tarts
   • Fill each cooled tart shell with chilled pastry cream.
   • Top with halved strawberries, arranging them neatly.
4. Glaze the Tarts
   • Heat apricot jam and water in a small pan until melted and smooth.
   • Brush the glaze over the strawberries for a glossy finish.
   • Chill for 30 minutes before serving.

Servings and timing

Servings: 6 tarts
Prep Time: 40 minutes
Baking Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories per serving: 280 kcal

Variations

• Berry Medley: Add blueberries, raspberries, or blackberries for a mixed fruit tart.
• Lemon Pastry Cream: Infuse the pastry cream with lemon zest for a citrusy twist.
• Chocolate Base: Brush melted dark chocolate inside the cooled tart shells before filling for added richness.
• Nut Crust: Replace a portion of the flour with almond flour for a nutty flavor.
• Mini Tartlets: Use a mini muffin tin to make bite-sized versions perfect for parties.

storage/reheating

Store assembled tarts in the refrigerator in an airtight container for up to 2 days. For best results, keep the tart shells separate and assemble just before serving to preserve the crispness. These tarts are best served chilled. Reheating is not recommended as it may affect the texture of the cream and crust.

FAQs

Can I make the tart shells ahead of time?

Yes, the tart shells can be baked and stored in an airtight container at room temperature for up to 2 days before filling.

Can I use store-bought tart shells?

Yes, pre-made tart shells can be used for convenience, though homemade offers the best flavor and texture.

Is there an alternative to apricot jam for the glaze?

Yes, you can use a neutral jelly like apple or a light corn syrup glaze as an alternative.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best appearance and texture, as frozen berries tend to release excess moisture.

How can I keep the tart shells from getting soggy?

Brushing the inside of the shells with melted chocolate creates a moisture barrier that helps keep the crust crisp.

What type of tart pans should I use?

Mini tart pans with removable bottoms work best for easy release and presentation.

Can I make one large tart instead of individual ones?

Yes, you can use a 9-inch tart pan and adjust baking and chilling times accordingly.

How do I know when the pastry cream is thick enough?

It should coat the back of a spoon and hold its shape when stirred. Be sure to whisk constantly while cooking.

Can I make the pastry cream in advance?

Yes, pastry cream can be made up to 2 days in advance and kept chilled until ready to use.

Are these tarts suitable for outdoor events?

Yes, but they should be kept chilled and served within a couple of hours to maintain their integrity in warmer temperatures.

Conclusion

Strawberry Tarts are a classic dessert that never goes out of style. With a crisp, buttery crust, smooth vanilla pastry cream, and vibrant, glazed strawberries, they’re as delicious as they are beautiful. These tarts are perfect for showcasing seasonal berries and impressing guests with a touch of refined baking at home.

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