Tiny Strawberry Tarts Recipe

These delightful Tiny Strawberry Tarts are made with a flaky pastry crust, a rich cream cheese filling, and vibrant, fresh strawberries. The result is a light, delicate, and sweet dessert with a bright, juicy finish that’s perfect for a spring brunch or a summer picnic. This recipe makes a dozen beautiful tarts.

Tiny Strawberry Tarts Ingredients

For the Crust:

• 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
• All-purpose flour, for dusting

For the Filling:

• 8 ounces cream cheese, softened to room temperature
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

For the Topping:

• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons strawberry or apricot jam, for glaze

How To Make Tiny Strawberry Tarts

1. Prepare the crusts: Unroll the pie crusts onto a lightly floured surface. Use a 3-inch round cookie cutter or a glass to cut out 12 circles from the dough. Gently press each circle into the cups of a mini muffin tin. Use a fork to prick the bottoms of the crusts.
2. Blind bake the shells: Line each crust with a small piece of parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden. Remove the weights and parchment and let the shells cool completely on a wire rack.
3. Make the filling: While the crusts are cooling, use a stand mixer or a hand mixer to beat the room-temperature cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
4. Assemble the tarts: Spoon or pipe the cream cheese filling into each cooled tart shell. Arrange the sliced fresh strawberries in a decorative pattern over the filling.
5. Glaze and serve: In a small, microwave-safe bowl, heat the jam for about 15 seconds until it’s thin and runny. Use a pastry brush to lightly brush the jam over the strawberries to give them a beautiful, shiny glaze. Serve immediately or chill for up to 2 hours before serving.

Recipe Tips

• Use room temperature ingredients: For a smooth and lump-free filling, it’s crucial that your cream cheese is completely softened. Take it out of the refrigerator at least an hour before you plan to start.
• Blind bake the crusts: This simple step ensures that the crusts are fully cooked and crispy before you add the filling, preventing a soggy bottom and giving you a perfect flaky texture.
• Slice the strawberries evenly: Taking the time to slice the strawberries evenly will help you create a beautiful, professional-looking arrangement on top of the tarts.
• Assemble right before serving: These tarts are at their best when served fresh. Assembled tarts can get a soggy crust over time, so if you’re making them ahead, keep the crusts, filling, and strawberries separate and assemble just before you serve.

What To Serve Tiny Strawberry Tarts

These Tiny Strawberry Tarts are elegant enough to be the star of the show on their own. They are delicious with a cup of hot tea or a glass of cold milk. For a more celebratory occasion, they pair beautifully with a glass of crisp Prosecco or a sparkling rosé wine.

How To Store Tiny Strawberry Tarts Leftovers

• Refrigerate: Leftover tarts can be stored in an airtight container in the refrigerator for up to 1 day. The crust will lose some of its crispiness.
• Freeze: Freezing is not recommended for assembled tarts, as the fresh strawberries and cream cheese filling will not hold their texture well upon thawing. You can freeze the baked tart shells for up to 3 months, then thaw and fill as directed.

Tiny Strawberry Tarts Nutrition Facts

• Serving size: 1 tart
• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 170mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Frequently Asked Questions

• Can I use a different fruit? Yes, this recipe is very versatile. You can easily substitute the strawberries with other fruits like raspberries, blueberries, or kiwi. Just arrange them on top of the filling in a similar way.
• Can I make these dairy-free? Yes. You can use a dairy-free pie crust, and for the filling, use dairy-free cream cheese and a dairy-free whipping cream alternative.
• Can I use a different filling? Absolutely. While the cream cheese filling is delicious, you can also fill the tart shells with vanilla pudding, lemon curd, or a simple pastry cream.

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