Description
Classic mini strawberry tarts made with buttery shortcrust pastry, filled with rich vanilla pastry cream, and topped with glossy, fresh strawberries — a timeless and elegant dessert perfect for any occasion.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold water
- 1 1/4 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 2 cups fresh strawberries, halved
- 1/4 cup apricot jam (for glaze)
- 1 tbsp water
Instructions
- In a food processor, pulse together flour, powdered sugar, and butter until crumbly.
- Add egg yolk and cold water, 1 tbsp at a time, until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and press into tartlet pans. Prick bottoms with a fork. Bake at 350°F (175°C) for 15–18 minutes or until golden. Cool completely.
- For pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk in a saucepan until steaming, then slowly whisk into egg mixture.
- Return to pan and cook over medium heat, whisking until thickened. Remove from heat, stir in vanilla and butter. Let cool completely.
- Fill each tart shell with pastry cream. Top with halved strawberries.
- Warm apricot jam and water until melted. Brush over strawberries for a shiny glaze.
- Chill tarts for 30 minutes before serving.
Notes
- Make pastry shells a day ahead to save time.
- Use firm, ripe strawberries for the best presentation.
- Pastry cream can be flavored with lemon or almond extract for variation.
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
