Tiny Strawberry Tarts
These small tarts feature a flaky, golden crust filled with creamy pastry custard and topped with fresh, ripe strawberries. The dish combines baking and assembling techniques, resulting in a crisp crust and smooth filling contrasted by juicy fruit, with a visually appealing, bite-sized presentation.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal
- 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
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.