Strawberry Cream Tartlets
Delightful mini desserts with a crisp tart shell, creamy filling, and fresh strawberries, perfect for any occasion.
Ingredients
For the tart crust
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter (cold, cubed) Keep butter cold for flakiness.
- 0.25 cups granulated sugar
- 1 large egg yolk
- 2–3 tbsp cold water
For the filling
- 1 cups heavy whipping cream
- 1 cups cream cheese (softened) Let it come to room temperature.
- 0.5 cups powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (halved) Use fresh for best flavor.
- 2 tbsp strawberry jam (optional, for glaze) Warm slightly to brush over strawberries.
- Fresh mint leaves (for garnish) Add for presentation.
Instructions
Preparation of the tart crust
- In a bowl, mix flour and sugar. Add butter and rub in until crumbly.
- Add egg yolk and cold water to form a dough.
- Wrap dough and chill for 30 minutes.
Baking the tart crusts
- Preheat oven to 350°F (175°C). Roll out the chilled dough and press into tartlet pans.
- Prick the bottoms with a fork.
- Bake the crusts for 12-15 minutes or until golden. Let cool completely.
Making the filling
- In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla.
- In another bowl, whip the cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
Assembling the tartlets
- Fill each tart shell with the cream mixture. Top with halved strawberries.
- Optional: Warm the jam slightly and brush over the strawberries for a shiny finish.
- Garnish with fresh mint leaves and serve chilled.
Notes
Store tartlets in an airtight container in the refrigerator for best freshness. They are best enjoyed within 2–3 days.