Strawberry Tartlets

A perfect blend of elegance, flavor, and simplicity

336 4 minutes read

Strawberry tartlets are the perfect fusion of taste and presentation—a dessert that combines buttery, crisp tart shells with a luscious, creamy filling and a crown of vibrant, juicy strawberries. These miniature delights are versatile and suitable for casual brunches, elegant dinner parties, or simply as a treat to brighten your day.

Packed with vitamin C and antioxidants from the fresh strawberries, these tartlets are as nutritious as they are beautiful. In a large bowl, whisk together the flour and sugar. This ensures the sugar is evenly distributed, giving the crust a consistent flavour. Add the cold, cubed butter to the flour mixture.

Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Be gentle to prevent the butter from melting; visible bits of butter ensure a flaky texture. Mix in the egg yolk and 2 tbsp of cold water.

Use a fork or your hands to combine the ingredients until the dough just starts to come together. If the dough feels too dry, add the remaining tablespoon of water gradually. Avoid overmixing to keep the crust tender. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Chilling prevents the crust from shrinking during baking and makes it easier to handle. Preheat your oven to 375°F (190°C). Lightly flour your work surface and roll the dough to ⅛-inch thickness. Use a round cutter or glass to cut circles slightly larger than your tartlet moulds.

Carefully press the dough circles into your tartlet moulds, ensuring there are no air bubbles. Trim any overhanging edges with a knife for a neat finish. Prick the base of each shell with a fork to prevent puffing. Line the shells with parchment paper and fill them with pie weights or dried beans. Bake for 12 minutes.

Remove the weights and parchment, then bake for an additional 5–7 minutes until the shells are golden brown. Let them cool completely before filling. Chill your mixing bowl and whisk attachment in the freezer for 10–15 minutes.

Once chilled, pour the heavy cream into the bowl and whisk on medium speed, gradually adding the powdered sugar and vanilla extract. Whip until soft peaks form. Gently fold the mascarpone cheese into the whipped cream using a spatula. This ensures the filling remains light and airy while adding a creamy richness.

Use a spoon or piping bag to evenly distribute the mascarpone cream into the cooled tart shells. Level the surface or create decorative swirls with the piping bag. Wash 1 pint (300g) of fresh strawberries and pat them completely dry. Slice them into halves or quarters, depending on their size, or leave smaller berries whole for a striking look. Arrange the strawberry slices on top of the cream.

For a professional touch, start from the outer edge and layer the slices in a circular pattern, overlapping slightly as you move inward. For a glossy finish, heat 2 tbsp (30g) apricot jam with 1 tsp water until melted. Brush the glaze lightly over the strawberries with a pastry brush.

Expert Tips for Success;

Achieving a Flaky Crust: Keep the butter cold throughout the process. If the dough warms up, refrigerate it again before rolling.
Preventing Soggy Bottoms: Brush the baked tart shells with a thin layer of melted chocolate or egg wash before adding the filling.
Cream Texture: Ensure the mascarpone is at room temperature to blend seamlessly with the whipped cream.
Perfect Strawberries: Choose ripe, firm strawberries for the best flavour and visual appeal.

Customization Ideas and Variations;

Filling Alternatives: Swap the mascarpone filling for a classic pastry cream, lemon curd, or even a rich chocolate ganache.
Fruit Substitutions: Use raspberries, blackberries, or a mix of berries to create a colourful assortment of tartlets.
Gluten-Free Option: Replace all-purpose flour with a gluten-free baking mix to make the tart shells suitable for everyone.
Vegan Version: Use coconut cream for the filling and vegan butter in the tart dough.

Serving Suggestions;

Strawberry tartlets pair perfectly with light accompaniments. Serve alongside a cup of freshly brewed tea, a chilled rosé, or even a dollop of whipped cream for added indulgence. To contrast the sweetness, a tangy lemon sorbet makes an excellent pairing.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store unassembled components separately. Tart shells can be kept in an airtight container at room temperature for 3 days, while the cream filling should be refrigerated.
Reheating: Refresh tart shells in a 350°F (175°C) oven for 5 minutes if they’ve softened.
Make-Ahead: Assemble the tartlets up to 1 hour before serving for the freshest texture and flavour.

Strawberry tartlets are a delightful dessert that combines elegance with simplicity. Whether you’re sharing them with friends or enjoying one as a personal indulgence, these tartlets are sure to bring a touch of joy to your day.

Take your time crafting them, and don’t be afraid to experiment with flavours. Once you’ve tried this recipe, you’ll find yourself making these sweet treats again and again.