Hamdi Saidani Strawberry Tarts Mini recipe made of buttery pastry shells filled with creamy custard and topped with fresh, juicy strawberries these delightful bite-sized treats serve 12 and take about 1 hour to prepare and bake, making them perfect for any occasion.
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💗 Why You’ll Love This Strawberry Tarts Mini Recipe:
- Elegant Presentation: These mini tarts are beautifully presented, making them a perfect dessert for parties, brunches, or special occasions.
- Perfect Balance of Flavors: The tartness of the strawberries combined with the sweet, creamy custard creates a harmonious balance of flavors that’s sure to please.
- Customizable: You can easily adapt this recipe by using different fruits, adding a glaze, or even swapping the custard for a different filling like lemon curd or chocolate ganache.
- Make-Ahead Friendly: These tarts can be made ahead of time, making them a convenient dessert option for entertaining.
- Refreshing and Light: The fresh fruit and creamy custard make these tarts a refreshing and light dessert that’s perfect for spring and summer.
âť“ What Is Strawberry Tarts Mini Recipe?
Strawberry Tarts Mini are small, individual-sized tarts featuring a crisp pastry crust, a smooth custard filling, and a topping of fresh strawberries. They’re a perfect dessert for parties, offering an elegant presentation and a burst of fruity flavor.
🍓 Strawberry Tarts Mini Ingredients
For the Pastry Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Custard Filling:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup apricot jam (optional, for glaze)
🥧 How To Make Strawberry Tarts Mini
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a mini tart pan or use a muffin tin for individual tarts.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles of dough and press them into the mini tart molds. Trim any excess dough.
- Line each tart crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes, or until the crusts are golden. Let them cool completely.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
- Fill each tart shell with the cooled custard. Arrange the sliced strawberries on top of the custard in a decorative pattern.
- If desired, warm the apricot jam with a tablespoon of water in a small saucepan or microwave until smooth. Brush the glaze over the strawberries to give them a glossy finish.
- Refrigerate the mini tarts for at least 1 hour before serving to allow the custard to set. Serve chilled.
đź’ Recipe Tips:
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Blind Bake the Crusts: Blind baking (baking the crusts without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the custard.
- Cook the Custard Slowly: Stir the custard constantly while cooking over medium heat to avoid curdling. The custard is ready when it thickens and coats the back of a spoon.
- Cool Completely: Allow the tart shells and custard to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tarts set properly.
- Fresh Strawberries: Use fresh, ripe strawberries for the best flavor. If your strawberries are very sweet, you can reduce the amount of sugar in the custard.
- Add a Glaze: Brushing the strawberries with a warm apricot jam glaze not only adds a beautiful shine but also helps preserve the fruit’s freshness.
🍨 What To Serve With Strawberry Tarts Mini?
Strawberry Tarts Mini pair beautifully with a dollop of Lemon Frosting or a scoop of Peaches And Cream Ice Cream they’re also delicious with a drizzle of chocolate sauce or served alongside a cup of Blueberry Lemonade.
🎚 How To Store Leftovers Strawberry Tarts Mini?
- Refrigerator: Store leftovers strawberry tarts mini in an airtight container in the refrigerator for up to 3 days. The tarts should be kept chilled to maintain the firmness of the custard and the freshness of the strawberries.
- Freezer: While it’s best enjoyed fresh you can freeze leftovers strawberry tarts mini (without the custard and fruit) for up to 1 month. Thaw in the refrigerator overnight before adding the custard and fresh strawberries.
FAQ’S
Can I use store-bought pastry for Strawberry Tarts Mini shells?
Yes, you can use store-bought pastry dough for the tart shells this is a convenient option if you want to save time. Simply roll out the dough, cut it into small circles, and press it into mini tart molds or a muffin tin.
How do I prevent Strawberry Tarts Mini crust from becoming soggy?
To prevent a soggy crust, make sure to blind bake the tart shells before adding the filling. This involves baking the crust with pie weights or dried beans to keep it crisp and prevent it from absorbing moisture from the filling.
How do I make Strawberry Tarts Mini crust extra flaky?
To make the Strawberry Tarts Mini crust extra flaky, ensure that the butter is very cold when you mix it into the flour. Also, avoid overworking the dough, and chill it thoroughly before rolling it out and baking.
Do I need to glaze the strawberries on top of Strawberry Tarts Mini?
Glazing the strawberries with a light apricot jam glaze is optional but recommended. It adds a beautiful shine to the fruit and helps preserve its freshness, giving the tarts an elegant finish.
Do I need to glaze the strawberries on top for Strawberry Tarts Mini?
Glazing the strawberries with a light apricot jam glaze is optional but recommended. It adds a beautiful shine to the fruit and helps preserve its freshness, giving the tarts an elegant finish.
Try More Strawberry Desserts Recipe:
Strawberry Tarts Mini Nutrition Facts
Serving Size: 1 mini tart
- Calories: 232
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 100mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
- Vitamin C: 25%
- Calcium: 6%
- Iron: 4%
Strawberry Tarts Mini
Description
Strawberry Tarts Mini recipe made of buttery pastry shells filled with creamy custard and topped with fresh, juicy strawberries these delightful bite-sized treats serve 12 and take about 1 hour to prepare and bake, making them perfect for any occasion.
Ingredients
For the Pastry Crust:
For the Custard Filling:
For the Topping:
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a mini tart pan or use a muffin tin for individual tarts.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles of dough and press them into the mini tart molds. Trim any excess dough.
- Line each tart crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes, or until the crusts are golden. Let them cool completely.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
- Fill each tart shell with the cooled custard. Arrange the sliced strawberries on top of the custard in a decorative pattern.
- If desired, warm the apricot jam with a tablespoon of water in a small saucepan or microwave until smooth. Brush the glaze over the strawberries to give them a glossy finish.
- Refrigerate the mini tarts for at least 1 hour before serving to allow the custard to set. Serve chilled.
Notes
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
Blind Bake the Crusts: Blind baking (baking the crusts without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the custard.
Cook the Custard Slowly: Stir the custard constantly while cooking over medium heat to avoid curdling. The custard is ready when it thickens and coats the back of a spoon.
Cool Completely: Allow the tart shells and custard to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tarts set properly.
Fresh Strawberries: Use fresh, ripe strawberries for the best flavor. If your strawberries are very sweet, you can reduce the amount of sugar in the custard.
Add a Glaze: Brushing the strawberries with a warm apricot jam glaze not only adds a beautiful shine but also helps preserve the fruit’s freshness.
