Description

These elegant mini tarts feature crisp, golden puff pastry shells filled with creamy custard and topped with glossy strawberry compote and fresh diced berries—perfect for a light spring dessert or high-tea centerpiece.

Ingredients

Units Scale

1 sheet puff pastry, thawed
1/2 cup vanilla pastry cream or custard
1/2 cup strawberry jam or compote
1/2 cup fresh strawberries, finely diced
1 egg (for egg wash)
Fresh rosemary or mint (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
Cut puff pastry into 6 circles or squares large enough to line the muffin cups. Gently press each piece into the muffin tin to form a tart shell.
Prick the bottoms with a fork and brush with egg wash.
Bake for 12–15 minutes or until puffed and golden. Press down centers slightly if needed. Let cool.
Spoon 1–2 tablespoons of custard into each tart shell.
Top with a layer of strawberry jam or compote and garnish with diced fresh strawberries.
Optional: add a small sprig of rosemary or mint on top for aroma and presentation.
Chill until ready to serve.

Notes

For a smoother texture, use homemade vanilla custard or pastry cream.
If you want to intensify the strawberry flavor, you can use fresh strawberry compote instead of jam.
These tarts can be made ahead of time and stored in the fridge for up to 2 hours before serving.
To make the tarts even more festive, add a dusting of powdered sugar on top before serving.

Nutrition

Serving Size: 1 mini tart
Calories: 180
Sugar: 14g
Sodium: 100mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg