Mini Strawberry Tarts with Shortbread Crusts

These mini strawberry tarts combine a crisp, buttery shortbread crust with fresh berries coated in a glossy microwave glaze. Topped with whipped cream and easy to eat by hand, they’re a showy but approachable dessert—perfect for showers, brunches, or spring celebrations.

14 mini-tarts

mini strawberry tarts with whipped cream and mint

Prep Time 45

Cook Time 30

Additional Time 4

Total Time 5 15

Ingredients

Cookie Crust

1 ¼ cup (150 g) all-purpose flour
⅓ cup (40 g) powdered sugar
¼ teaspoon salt
½ cup (113 g) chilled butter, cut into 8 pieces
1 large (17 g) egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract

Filling

½ cup + 2 tablespoons (142 g) cold water
2 tablespoons cornstarch
2 tablespoons powdered strawberry Jello
¾ cup (240 g) corn syrup
few drops of red food coloring
⅛ teaspoon almond extract - optional
1 pound (454 g) fresh strawberries

Instructions

Make the shortbread dough: Combine 1 1/4 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt in a food processor. Add 1/2 cup chilled butter, cut into 8 pieces and process until it looks like a cross between oatmeal and coarse cornmeal.
Combine 1 large 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
Shape and chill: 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 each roll of dough into 14 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.)
Preheat the oven to 375˚F. (190˚C).
Blind bake the crusts: Lay a small square of aluminum foil over each tart and use you fingers to push the foil down snugly inside the frozen crust (keeps the crust from puffing up like pie weights do).
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.
Make the glaze: Combine 1/2 cup + 2 tablespoons cold water, 2 tablespoons cornstarch, 2 tablespoons powdered strawberry Jello, and 3/4 cup corn syrup into a large microwave-safe dish in the order listed. 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.
Prepare strawberries: Rinse, de-stem, and dry 1 pound fresh strawberries. Slice or chop into small pieces. Gently fold into cooled glaze.
Fill and chill tarts: 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.
Top and serve: Just before serving, add whipped cream and garnish with mint, if desired