Strawberry Tartlets

Nestled on a buttery shortbread crust and filled to the brim with pureed berries, these Strawberry Tartlets are silky smooth and simple to make. Bursting with fresh strawberry flavor, these creamy mini tarts are meant for summer.

The inside of my house is hotter than Mario Batali’s frying pan. This is no one’s fault but my own. Our air conditioner bit the dust during the unbearable South Florida summer and since I never filled out the A/C’s registration card when we moved in, it’s not covered under warranty. Not only do we need to pay thousands to have it replaced, but we also have to wait four days for our appointment. Basically, it’s so sizzling inside our home that my vodka just spontaneously combusted.

It’s no fun facing the consequences of your actions when there’s no alcohol to help you cope. Still, I will learn nothing from this situation. Despite having 60 days to fill out the paperwork for the A/C, I put it off for 6 years. To be clear, it still isn’t done. It’s not laziness, I just like to procrastinate. Putting things off gives me something to look forward to in the future and nothing to do today, which frees up my schedule for complaining about the air conditioner.

Contrary to what people think the key to happiness isn’t low expectations, it’s low temperatures. It’s tricky to be happy when your pants are melting to your lady parts, but strawberry tarts will put a smile on any face–sweaty or not. Cold, creamy and perfect for sweltering summer days, these mini tarts are jam packed with strawberry puree. Blended with cream cheese and homemade whipped cream, the no bake strawberry cheesecake filling doesn’t even need an oven. Just add it to your buttery shortbread crusts, chill overnight to set and enjoy. Petit strawberry tarts are a must for bridal showers, brunches, picnics, lovers of pink food and haters of hot temps.

Before sharing the recipe for Strawberry Tartlets, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Full fat cream cheese is a must for the filling, therefore, do not substitute reduced fat or fat free. Also, make sure cream cheese at room temperature before beginning.

For best results, heavy whipping cream should be very cold before whipping. For even better results, whip it in a prechilled bowl.

Fresh strawberries are the crown jewels of this recipe and the sweetest ones of the season are found in late summer. If fresh strawberries aren’t available, frozen can work in a pinch. Just thaw and pat dry with paper towels before using.

Preparation Tips and Tricks

Chill mini tarts for a few hours until the filling sets before covering with plastic wrap to avoid it sticking to the wrap. For best results, refrigerate covered tartlets overnight before serving.

Storage and Freezing Tips for Strawberry Tartlets

Cover and store leftovers in the refrigerator up to 5 days.

Tartlets freeze well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving. 

I hope you enjoy this recipe for Strawberry Tartlets. Please leave a comment and a rating at the bottom of this blog letting me know what you think about this dessert. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you’re obsessed with strawberries you’ll love this Strawberry Crisp. Packed with sweet, juicy berries then topped with a buttery oat crisp this simple dessert will make your mouth water.

Strawberry Tartlets

Heather Wolf

Nestled on a buttery shortbread crust and filled to the brim with pureed berries, these Strawberry Tartlets are silky smooth and simple to make. Bursting with fresh strawberry flavor, these creamy mini tarts are meant for summer.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8

Equipment

• 3-inch tartlet pans with removeable bottoms
• Food Processor
• Blender

Ingredients

  

Shortbread Crust

• 1 1/2 cups all-purpose flour unbleached
• 1/2 cup powdered sugar
• 1/4 tsp sea salt fine
• 4 Tbsp unsalted butter very cold and cubed
• 1 tsp vanilla extract pure
• 1 egg yolk
• 3 Tbsp ice-cold water

Strawberry Filling

• 1 1/2 cups fresh strawberries hulled
• 1/2 cup granulated sugar
• 1 Tbsp powdered gelatin unflavored
• 4 ounces full fat cream cheese
• 1 tsp vanilla extract pure
• 1/2 cup heavy whipping cream

Garnish

• 1/2 cup fresh strawberries sliced

Instructions

 

Shortbread Crust

• Add flour, powdered sugar, salt and cold cubed butter to a food processor and pulse until it has the consistency of course sand.
• Add vanilla, egg yolk and cold water to the food processor and pulse until mixture begins to clump.
• If dough does not hold its shape when pinched together add an additional Tablespoon of cold water until it reaches the correct consistency.
• Transfer dough to a floured surface. Divide into two equal portions, shape each into a ball then flatten into a disk. Cover each disk with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees.
• Remove one dough disk from the refrigerator and divide into 4 equal portions.
• Dust each portion lightly with flour then press into the bottom and up the sides of 4 mini tart pans. Trim away any excess dough and prick the bottom of the crust multiple times to prevent the dough from puffing while baking.
• Place mini tart pans on a baking sheet and bake for 10 minutes until lightly golden.
• Remove tartlet pans from the oven and place on a wire rack to cool. Repeat process with remaining dough disk in the refrigerator.
• Cool crusts completely before removing rims from tartlet pans and adding strawberry filling.

Strawberry Cheesecake Filling

• Puree strawberries in a blender until smooth.
• Strain strawberries through a mesh sieve. Discard seeds and return strained strawberries to the blender.
• Add granulated sugar, powdered gelatin, cream cheese and vanilla then blend on high until smooth and lump free. Set aside.
• In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
• Add strawberry filling to heavy whipping cream then gently fold with a rubber spatula until combined. Note: If the mixture is lumpy, give it a quick whisk by hand until smooth.
• Pour equal amounts of filling into each of the shortbread crusts then smooth the tops with an offset spatula. Refrigerate tarts for a few hours until set then cover with plastic wrap and refrigerate overnight.
• Garnish tartlets with sliced strawberries before serving if desired.
• Cover leftovers and store in the refrigerator up to 5 days.

Keyword strawberry, tart, tartlets