Sneak Preview:Mini Strawberry Tarts with Shortbread Crusts are full of glazed fresh strawberries and topped with whipped cream. Simple to serve and easy to eat.
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Everybody loves these Strawberry Mini-Tarts! Something about their small size makes indulging easier to justify, easier on the conscience, and more irresistible.
Three Reasons To Love These Mini-Tarts
Easy to serve–no cutting, slicing, or trying to get a serving to come out in one piece
Easy to eat–can eat out of hand if necessary
Buy ready-made tarts if you have a time crunch
Four Secrets for Making Mini Tart Shells
Goodness! It’s hard not to nibble on these cookie-crust tart shells before you assemble your mini-tarts. I never cry over a broken crust because I’m too busy eating it.
Since the mini-crusts pictured are only 3 inches in diameter, the dough is reasonably easy to manipulate. If it is your first try, don’t miss the video. Just like making pie crusts, practice helps.
1. Always make a few more crusts than you need.
The recipe makes around 14-15 crusts, depending on how thin you roll the dough and the size of your tart shells. These crusts contain a lot of butter, making them delicious but sometimes fragile. Practice helps you learn to handle them with care.
2. Make the crusts ahead of time.
Planning ahead gives you time to practice.
The raw, shaped crusts must freeze for a minimum of 30 minutes. You can also freeze the unbaked crusts for as long as a month.
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You can bake the crusts a day or two ahead of time.
3. Substitute store-bought crusts for homemade ones.
Your tart crusts won’t be quite as fresh, but they’ll still be tasty. However, store-bought crusts can be a bit expensive.
4. Non-stick aluminum foil is the secret.
Press a piece of non-stick aluminum foil inside the raw tart shell to prevent crusts from puffing in the middle as they bake. Use non-stick foil as opposed to regular aluminum foil. Otherwise, the foil may stick to the delicate crust and mess it up as you remove the foil.
📌Kitchen Tip📌 Save the foil squares if you make these often. They are reusable.
PinCut squares of non-stick foil large enough to cover the tart.
How To Shape Shortbread Crusts
PinShape shortbread dough into a cylinder. Wrap in plastic wrap and chill before shaping.
PinSlice the roll into 15-16 equally-sized discs.
PinLay one slice in the middle of a piece of plastic wrap. Cover with another piece of plastic wrap.
PinUse a rolling pin to flatten the dough until the circumference is about 1/2 to 3/4 inches greater than the circumference of your tart cup. Lay the tart mold upside down on top of it to check.
PinPeel the top layer of plastic wrap off and lay it on top of a tart mold.
PinUse silicone tart molds or metal molds.
PinPress dough into the silicone mold with your fingers. If it tears, “squish” it back together. If it pleats, use your fingers to press the excess dough down smoothly.
PinThe goal is uniform thickness throughout so it will bake evenly.
PinTrim the crust with a sharp knife to make a smooth edge. Place the finished cup in the freezer until hard.
PinTo keep the crust from bubbling up in the middle, cut aluminum foil (preferably non-stick) into small squares.
Use fingers to mold the foil to the inside of the tart (there’s a tart crust underneath her thumb), making sure the top edge is also covered. It will help to prevent over-browning.
PinCombine all ingredients except the food coloring and almond extract in a microwave-safe glass bowl.
PinWhisk well.
PinCook on HIGH in your microwave for 4-7 minutes. The mixture should have a consistency somewhere between maple syrup and molasses.
PinWhile the glaze cools, rinse and de-stem strawberries, and dry them on a towel.
PinSlice strawberries into smaller pieces.
PinGently fold strawberry pieces into the strawberry glaze.
PinDistribute strawberry filling into shells.
📌KITCHEN TIP📌 Placing empty shells into a cupcake pan or carrier helps prevent breakage while filling them and makes them easy to transport.
PinLet chill for 2-3 hours or until filling is set. Serve with whipped cream.
Questions About Mini Strawberry Tarts
What is the best topping?
Any strawberry pie begs for a topping. Strawberry mini-tarts are no exception.
My first choice is sweetened whipped cream. If there’s no time, grab a can of Redi-Whip or a similar store brand. Frozen whipped topping like Cool Whip is another option. Garnish with mint, if desired.
What can I substitute for strawberries?
Try using peaches or nectarines instead of strawberries. Swap out peach jello for strawberry jello. For inspiration, see my fresh peach pie recipe.
Is corn syrup bad for you?
Corn syrup is not the same as high fructose corn syrup. Some brands of corn syrup do contain HFCS. Stick with Karo because they do not add any HFCS. Also, don’t try to substitute another ingredient for corn syrup, like sugar or a sweetener. As an alternative, you could try making the syrup yourself.
Of course, corn syrup is a form of sugar, so moderation is in order.
Can I make these mini-tarts ahead of time?
You can make the tart shells ahead of time and freeze the raw crusts for up to a month. You can also bake them a day ahead of time.
On the day you plan to serve the tarts, make the glaze and let it cool for about 30 minutes. Wash and slice the strawberries and fold them gently into the glaze.
Refrigerate for about 3 hours. Do not wash and slice the strawberries much before adding them to your prepared glaze.
Serve your tarts within a few hours of assembly. Otherwise, the crust will soften, and the strawberries will exude liquid, making the filling slightly runny. They do not hold up well overnight. I don’t mind eating leftover tarts the next day, but I wouldn’t plan to serve them to guests.
Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.
½cup(113g)1 stick chilled butter, cut into 8 pieces
1large(17g)egg yolk
1tablespoonheavy cream
½teaspoonvanilla extract
Filling
½cup + 2 tablespoons (142g)cold water
2tablespoonscornstarch
2tablespoonspowdered strawberry Jellodo not sub diet Jello
¾cup(240g)corn syrup
few drops of red food coloringif desired
⅛teaspoonalmond extractoptional
1pound(454g)fresh strawberries, cleaned and de-stemmed
Prevent your screen from going dark
Instructions
Shortbread Crusts
Combine 1 1/4 cup(150g) all-purpose flour, 1/3 cup(40g) powdered sugar, and 1/4 teaspoon salt in a food processor. Add 1/2 cup(113g) 1 stick chilled butter, cut into 8 pieces and process until it looks like a cross between oatmeal and coarse cornmeal.
Combine 1 large(17g) egg yolk, 1 tablespoon heavy cream, and 1/2 teaspoon vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
Spray molds generously with Baker’s Secret or something like it. (Baker’s Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F (190˚C) oven for 30-35 minutes. Remove foil for the last 8 minutes of baking time. When you remove the foil, gently push the crust down if you see it has begun to puff. Cool.
Glaze
Combine 1/2 cup + 2 tablespoons(142g) cold water, 2 tablespoons cornstarch2 tablespoons powdered strawberry Jello, and 3/4 cup(240g) corn syrup in that order. Stir or whisk until dissolved.
Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
Add few drops of red food coloring and 1/8 teaspoon almond extract, if using. Set aside to cool for about 30 minutes.
Meanwhile, rinse and de-stem 1 pound(454g) fresh strawberries, cleaned and de-stemmed. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.