Why I’m Making Tiny Tarts Right Now
Last night, I found myself staring at a box of strawberries that’s about to spoil. Not because I forgot, but because I was secretly avoiding making the big dessert I’d planned.
Then I remembered the little jars of pastry cream I’ve had in the back of the fridge for ages. Started piecing together what I could do with both. Usually, I’d whip up a big tart, but today? I wanted something that fit in my hand, stood straight up on the plate without a fuss, and didn’t require me to break out the stand mixer.
These tiny strawberry tarts have a kind of stubborn charm. The flaky crust gets golden and crispy, the sweet strawberries smell like fresh cut grass, and biting into one feels like a little rebellion against the ordinary.
Sometimes, it’s just about grabbing what’s in front of you—using up that leftover pastry and making something honestly satisfying, not perfect. Maybe that’s why they matter right now.
Tiny Strawberry Tarts
Equipment
- Mini tart pans or muffin tins
- Rolling pin
- Mixing bowls
- Whisk
- Oven
Ingredients
- 1 sheet store-bought puff pastry or shortcrust pastry thawed if frozen
- 1 1/2 cups pastry cream store-bought or homemade
- 1 1/2 cups fresh strawberries hulled and sliced
- 1 egg egg wash beaten
- 2 tablespoons granulated sugar for brushing crust
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pastry sheet on a lightly floured surface to smooth edges. Using a circular cutter or a glass about 3 inches in diameter, cut out 6 circles. Gently press each circle into mini tart pans or muffin tins, trimming excess pastry from the edges.
- Prick the bases of the pastry shells with a fork to prevent bubbling. Brush the pastry edges lightly with the beaten egg wash, then sprinkle a thin layer of granulated sugar over the crust edges for a golden finish.
- Place the pastry-filled tart pans in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and crisp. Remove from oven and let cool slightly.
- Fill each cooled tart shell with approximately 2 tablespoons of pastry cream, spreading it evenly with a small spoon or spatula. The filling should just reach the top of the crust without spilling over.
- Top each tart with sliced strawberries, arranging them in a circular pattern or radiating from the center for visual appeal. Press lightly to secure them in the cream.
- Optionally, refrigerate the assembled tarts for 15 minutes to set the topping. Serve chilled, showcasing the vibrant strawberry slices and crisp crust.
They’re not fancy, just simple, honest bites. Maybe that’s what’s good about them—no fuss, no pretenses. Sometimes all I want is a little reminder that dessert can be quick, pretty, and a little weird. Anyway, I’ll be eating these for days. Probably fall asleep with juice stains on my fingers.
