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Mini strawberry tarts recipe

Mini strawberry tarts recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts
  • Strawberry pies and tarts

These mini tarts topped with whipped cream and fresh strawberries are great to bring along to a picnic or a party.

1 person made this

IngredientsServes: 8

  • 1/2 teaspoon baking powder
  • 170g plain flour
  • 5 eggs
  • 75g butter
  • 175g caster sugar
  • 1 pinch salt
  • 300g strawberries, washed and hulled
  • 250ml whipping cream
  • caster sugar to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Mix baking powder with flour in a bowl and set to one side. In anDas Backpulver gut mit dem Mehl vermengen. Die Eigelb mit 2/3 des Zuckers schaumig schlagen.
  2. Separate the eggs. Add the egg yolks and 2/3 of the sugar to a bowl and beat till light in colour and foamy.
  3. In a third bowl beat the egg whites with the rest of the sugar and a pinch of salt until stiff. Fold in the flour alternating with the egg yolks until combined but do not stir.
  4. Preheat your oven to 200 C / Gas 6. Line a 12-cound muffin tray with paper cases and divide the mix amongst the cases. Bake until golden brown, depending on the size of your tray it will take 15 to 20 minutes. Remove from the tray and let cool.
  5. Whip the cream with sugar. Spread whipped cream on tartlets and garnish with strawberries; if strawberries are large, cut them in half or quarters.

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Skinny, Mini Strawberry Tarts

Just 4 simple ingredients to pure lusciousness! So yummy to serve all spring and summer long. Skinny or not, these are so good! Each mini tart has only 19 calories, 0 grams of fat and just 1 Blue WW Freestyle SmartPoints and 1 Green .

1 (1.9 oz) package frozen mini phyllo (fillo) shells see shopping tips below

1 cup strawberries, diced very small

2 tablespoons glaze for strawberries, I used Marie’s, see shopping tips below

½ cup fat-free vanilla Greek yogurt, I used Dannon Light & Fit (90 calories per cup)

1. Preheat oven to 350 degrees. Place frozen mini phyllo (fillo) shells on a baking sheet. Bake in the oven for 3-5 minutes until lightly golden.

2. Add diced strawberries in a small bowl. Toss with 2 tablespoons strawberry glaze.

3. Once baked, cool shells slightly. Fill each shell with 1 rounded teaspoon of diced, glazed strawberries. Top each with ½ teaspoon yogurt.

4. Store in the refrigerator until ready to serve. Best served the day you make them.

Food Facts.

Mini Phyllo Pastry Shells are light, flaky layers of fillo are formed into homemade-looking mini pastry cups, then fully baked and frozen fresh. Fast, versatile, and easy to use, Athens® Mini Fillo Shells are ready to fill and serve with sweet or savory ingredients for appetizers, desserts, snacks, and breakfasts.

Shopping Tips
Most supermarkets sell mini fillo shells. The most popular brand is Athens. My local market sells their own brand called Signature select. Either brand works great.

The glaze for strawberries comes in a container and can be found in the produce section (near the strawberries) in most supermarkets. I used a brand called Marie’s Glaze for Strawberries but there are other brands. Store leftover glaze in the refrigerator for several weeks.

Weight Watchers Freestyle SmartPoints 1- Blue
Weight Watchers SmartPoints 1- Green
Weight Watchers Points Plus 1

Roll out the pastry to about 1/8″ thick and cut a little larger than the mold or tin you will use. Gently press the pastry into the mold.

Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.

Bake at 375° for 10 to 12 minutes or until slightly golden brown.

These can be kept in a tin for a week, and filled just prior to serving.

  1. Make the pastry crust. The type of crust used in these tarts is a sweet shortbread crust made up of just three ingredients- flour, butter, and sugar. Just pulse them together until it starts to come together and form clumps and then press it into the bottom and up the sides of your tart pans. These will bake for 20-24 minutes until the begin to turn golden brown. Once done, they need to cool completely before adding the filling.
  2. The filling is a combination of whipped cream and cream cheese with a bit of lemon. The lemon zest and juice help add to the refreshing flavor of the dessert and compliments the strawberries.
  3. Whip the heavy whipping cream with and electric mixer until stiff peaks. In another bowl, beat the cream cheese and sugar until smooth and then mix in the lemon juice. Gently fold the whipped cream into the cream cheese mixture.
  4. Place equal amounts of filling into each tart and spread smooth. Chill in the fridge for at least 4 hours.
  5. When ready to serve, mix the strawberries with the sugar and place on top of the tarts. Serve immediately.
  • Use butter! Butter creates a flaky crust as well as provides the best flavor.
  • Poke the crust with a fork. This helps prevent the crust from puffing up while baking.
  • Once pressed into the pan, pop the crust in the freezer for 15 minutes. This will help prevent the crust from shrinking.
  • Check on the crust frequently and remove once it begins to turn golden.

Strawberry Mini Tarts Recipe

Serving Size: 1 tart (100g)
Calories: 230 Calories


1 1 ⁄ 4 cups all-purpose flour

8 Tbsp cold unsalted butter, diced

15-20 large strawberries (approx. 2 cups cut strawberries)

1 cup Truvía ® Brown Sugar Blend

1 cup Truvía ® Brown Sugar Blend

1 ⁄ 2 cup whipped cream cheese


Add all-purpose flour to a large mixing bowl along with salt, baking powder, cold diced butter, and 2 Tbsp cold water. Using a pastry blender or your hands, begin to blend the dough just until the flour starts to develop large dough "flakes".

Once the majority of the flour and butter are combined into these dough "flakes", transfer the dough onto a lightly floured surface and roll the dough into a small rectangle. Wrap with plastic film and allow to chill in the refrigerator for 20 minutes.

While the dough is cooling down in the fridge, add strawberries to a large sauté pan that’s on medium heat, then add 2 Tbsp vanilla extract, 1 cup Truvía ® Brown Sugar Blend, and 1 ⁄ 2 cup water. Cook the strawberries for 20 minutes until they soften and the liquid becomes a thick red syrup. It should generously coat the back of a spoon when dipped.

Transfer to a blender or food processor and blend until smooth. Transfer the strawberry filling to the fridge to cool down for 30 minutes.

Pull the chilled flaky dough out of the fridge and start rolling it out on a floured working surface. Roll to about 1 ⁄ 8 -inch thickness.

Cut the dough into 3 1 ⁄ 2 " x 5" rectangles. Transfer the cut out dough onto a baking tray lined with parchment paper. If the dough is too soft to work with at this point, put it back into the fridge for a few minutes before moving forward. If the dough is ready then brush a little egg wash ( 50 ⁄ 50 blend of water and egg yolk) on two (halves) of the tart dough cut outs, add 1-2 Tbsp of the chilled strawberry filling in the center of the same egg washed cut outs, then gently cover the prepared tart dough with the other rectangle of dough.

Crimp the edges with your fingers making sure that there aren't any holes for the filling to escape from. If the edges are a little rough up after crimping, use a paring knife to even them out. Finish it off by cutting a few steam slits and give it one more brush of egg wash, then put it into a 375 ° F oven for 20 minutes.

While the mini tarts are baking, add 1 cup Truvía ® Brown Sugar Blend to a blender and blend on high speed until it becomes powdery. Sift the powdered Truvía ® Brown Sugar Blend into a medium mixing bowl with whipped cream cheese, cornstarch, whole milk, and 1 Tbsp. vanilla extract. Mix until very smooth, then transfer to a pastry bag and set aside until it's time to use.

After the mini tarts are done baking and have a wonderful light golden brown color, pull them out of the oven and allow to cool for 15-20 minutes before frosting.

Strawberry tart

Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.

Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.

Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.

To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.

Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Mini Fruit Tarts

These Mini Fruit Tarts are such a great way to celebrate the many delicious flavors of summer. They are pretty, easy to make, and look like your own little personal pie. These tarts are one of our families favorite desserts! We love the flavor combination of strawberry and peach, however be sure to check the recipe notes for more delicious fruit combinations. Put it all in a flaky crust and you have got yourself something that is so incredibly tasty!

Because fruit tarts are individual little treats and easy to eat, they are delightful on a refreshment table. They are ideal for baby showers, bridal showers, book clubs, etc.

Ingredients in Mini Strawberry Pies:

  • Refrigerated pie dough &ndash For this recipe I am making mini strawberry pies with store bought dough to show how easy this recipe can be! If you love making homemade pie dough (which I very often do), please feel free to substitute your favorite homemade pie dough recipe.
  • Chopped strawberries &ndash It&rsquos key to use fresh strawberries for this strawberry pie recipe. Source them locally if you can for maximum flavor!
  • Sugar &ndash White, granulated sugar helps to sweeten the strawberries and make the super yummy pie filling.
  • Vanilla extract &ndash Whenever possible use a high quality vanilla extract. You&rsquoll taste the difference!
  • Lemon zest + juice &ndash Again, fresh lemons are best here! When creating as simple recipe like this, attention to fresh ingredients imparts far more balance and depth to the flavor.
  • Cornstarch &ndash Cornstarch helps to thicken the strawberry pie filling and keeps it from running all over the place.
  • Egg &ndash A quick egg wash helps to give a nice golden hue to the pie crust for your mini strawberry pies.

How To Make These Mini Tarts

I was so excited to receive a Jêt Mix Immersion Blender from Swiss Diamond to use for this recipe. This blender can do just about anything! It has a variety of attachments that are easy to use and easy to clean.

To make these tarts, I used the blender a couple of different ways. First, I used the food processor attachment to purée the strawberries.

Then I used the whisk attachment to quickly make the homemade whipped cream that goes into the mousse.

Strawberries are one of my favorite ingredients to use in Spring desserts. They gave this mousse such a pretty pastel pink color!

I used fresh strawberries to create a purée to flavor and color the mousse instead of using food coloring.

The sweet strawberry mousse is contained in a light shortbread crust. The crust is made from scratch with just four ingredients!

If you don’t have an immersion blender yet (or if you are looking for an upgrade!), you’ve got to check out the Jêt Mix Immersion Blender from Swiss Diamond. It was so easy to use and switch out attachments for the different steps of this recipe.

I’ve been using it for all sorts of things in my kitchen, from chopping nuts to making whipped cream, blending fruit purées and more.

Mini Strawberry Tarts with Basil Cream

It’s spring! That’s why these mini strawberry tarts are perfect for the season. They are filled with a refreshing light basil cream that you are going to love!

It’s spring! That’s why these mini strawberry tarts are perfect for the season. They are filled with refreshing light basil cream that you are going to love!

A few weeks ago, I attended a NYC event organized by Jackie (aka The Diva That Ate NY) and Ken (aka Hungry Rabbit). If you’ve been following me on twitter you probably know that I‘m talking about Pie Party Potluck Live (#PiePartyGE)!

As always, they put together a fantastic event. Unfortunately, I don’t have tons of photos from it. I was way too distracted by all the fabulous pies to take pictures. In fact, I don’t even have a decent picture of my own chocolate orange tart at the event.

I can’t tell you how much fun it is to be in a room full of people that, like myself, just love good food. There were savory pies, sweet pies, wine, cheese and even a pie making demo. It all took place in the GE Monogram Design Center, a kitchen setting full of luxury appliances.

The event was free thanks to the generous sponsors. Some of them even provided itemsto help with the pie baking the week before…buter and cheese from Kerrygold, tools from OXO, and Snapware gave us containers to pack up leftovers.

Other sponsors were at the event to showcase their products and provided us with some goodies too. So I’d like to once again thank Anolon, Wüstoff, Jarlsberg, Dub Pies, and Harvard Common Press for their generous support. (In case you were wondering, that’s my Tattly from OXO in the photos.)

A few of them also gave out prizes for posting a snapshot on Instagram during the event. And guess what? I actually won something! A big gift basket full of cheeses and butter from Kerrygold. I couldn’t believe it because I never win anything.

So….what’s with the strawberry basil tarts today? Well, I guess I did not have my fill of pie and I needed to make more! I was excited to use some of my Kerrygold butter, my new OXO strawberry huller, and Wüstoff paring knife from Pie Party. Plus I have a ton of basil growing on my balcony so why not? Aren’t they cute?

Each buttery mini crust is filled with a basil flavored pastry cream, topped with fresh strawberries and a sprinkling of basil sugar. If you haven’t tried the strawberry-basil combo, I highly recommend it. To get a taste for it, try these mini pies or my berry salad with mint and basil.