Strawberry Tartlets

30 mini tarts
50 Minutes

Make the components of this strawberry tartlet recipe ahead of time for a special, yet quick dessert. And with a mini strawberry tart, 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 dessert, then it is an even greater win!


These strawberry tartlets have three simple components:

  • The simple, sugar-cookie-like 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.


Make the tarts ahead of time, for easy filling when needed.

Make 3 cuts into a strawberry, from bottom until almost to the stem. Then fan out the sections to place on top of your tartlet.

Strawberry Tartlets

Recipe details

  • 30 mini tarts
  • Prep time: 40 Minutes|Cook time: 10 Minutes|Total time: 50 Minutes

Ingredients


Instructions


Cut the butter into 1/2 inch (ish) pieces and put back in the freezer.
Combine egg yolk, ice water, and vanilla extract and keep cold
Combine flour, sugar, and salt in the bowl of a food processor or in 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 the larger butter pieces no bigger than a pea. If not using a food processor, using a pastry cutter or 2 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 starts to pull together and you can squeeze the dough together and it holds.
Divide the dough between two sheets of plastic wrap. 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" 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 pan if needed.
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.
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.

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Lynn @ Nourish and Nestle

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