Mini Strawberry Tarts That Make You Feel Like a Kid Sneaking Dessert Before Dinner

Ever Notice How Playing with Food Can Be Therapeutic?

Sometimes I bake not just to eat but to steal a moment of quiet. These tiny strawberries on crusts remind me of those childhood afternoons—cutting fruit like it’s a secret mission, pressed between fingers, smudging berry juice on my palms. No fancy techniques, just the messy, honest joy of making something sweet with your own hands.

Spring is every year’s reminder that fruit can feel like a rebellion—bright, juicy, and slightly rebellious when you finally get to pluck a fresh berry straight from the stem. These tarts aren’t about perfection. They’re about that satisfying crack of the buttery crust and the way the tangy, sweet berry melts on your tongue.

Somewhere between the hurried bite and the calm of standing in a kitchen, I realize I just need a bite-size reminder that life can be simple, colorful, and fleeting.

Mini Strawberry Tartlets

This recipe features buttery tart shells filled with a sweet cream and topped with fresh, halved strawberries. The crust is baked until golden, then filled with a smooth, creamy layer and garnished with vibrant berry halves, resulting in a colorful and texturally contrasting dessert.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: French

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1 1/4 cups all-purpose flour for tart crust
• 1/2 cup unsalted butter cold, cubed
• 1/4 cup granulated sugar for crust
• 1 large egg beaten, for crust and filling
• 1 cup heavy cream for filling
• 2 tablespoons powdered sugar for whipped cream
• 1 teaspoon vanilla extract vanilla extract
• 1 pound fresh strawberries hulled and halved

Equipment

• Mixing Bowl
• Mini tart pans or molds
• Rolling Pin
• Baking sheet
• Whisk

Method

 

1. In a mixing bowl, combine flour and sugar. Add cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Add the beaten egg and stir until the dough comes together.
2. Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 20 minutes to rest.
3. Preheat the oven to 350°F (175°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to cut out small circles and press them into mini tart pans or molds.
4. Bake the tart shells on a baking sheet for approximately 15 minutes, or until golden brown. Remove from oven and let cool completely on a wire rack.
5. In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Fill each cooled tart shell with the whipped cream and top with halved strawberries.
6. Arrange the strawberry-topped tartlets on a serving platter and serve immediately, showcasing their vibrant colors and contrasting textures.

Anyway, these little bites are a strange sort of therapy. Hope they catch you off guard the way a sudden burst of strawberry juice does when you’re not expecting it. Sometimes that’s all it takes to remind me to slow down, even if just for a moment.