Mini Strawberry Tarts

Mini strawberry tarts are perfect for any occasion! These buttery shortbread tarts are filled with delicious strawberry sauce and fluffy cream cheese filling.

If you’re looking for a way to use those strawberries… these mini strawberry tarts are the perfect way. They are so tasty! The buttery crust, the light and fluffy cream cheese filling and the sweet strawberry sauce come together so perfectly. These mini tarts not only taste delicious but look so pretty. Which makes them perfect for any special occasion, or your next family gathering.

Ingredients needed

For the shortbread crust

• Butter: You will need unsalted butter.
• Flour: To bind the crust together.
• Powdered sugar: To add some sweetness.

For the cream cheese filling

• Cream cheese: You will need softened cream cheese.
• Powdered sugar: To add some sweetness.
• Heavy whipping cream: To ensure the frosting is light and fluffy.
• Vanilla extract

For the strawberry sauce

• Strawberries
• Sugar
• Lemon juice

Making the strawberry tarts

1. Make the strawberry sauce first. Place strawberries, sugar and lemon juice in a sauce pan. Cook until strawberries are soft, and you are able to mash them. Let the strawberry sauce cool, while preparing the tarts and filling.
2. Make the shortbread crust: In a mixer bowl, mix butter, and powdered sugar until fluffy. Add the flour. Mix for about 30 seconds with the mixer, then continue mixing with a spatula until combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for at least 40 minutes. Roll the dough out. Cut into circles and press into muffin pan. Pierce the dough with a fork and freeze for 10-15 minutes. Bake the crust until golden brown. Cool completely before filling.
3. Make the cream cheese filling: Beat cream cheese, powdered sugar, and vanilla extract until light and fluffy. Fold in whipped heavy whipping cream.
4. Assemble: Add strawberry sauce first to the tart. Then add cream cheese filling. Decorate the tart with more strawberries on top.

Tips for success

• If the crust is to hard to roll out, let it sit at room temperature for a 5-10 minutes. The crust needs to be firm, but soft enough for you to be able to roll it out.
• Freezing the crust before baking is really important. The crust shrinks a little as it bakes. Freezing the crust ensures that the crust doesn’t shrink as much.
• Halfway through baking I push the crust down with a spoon. As you bake the tarts, the bottom and the sides of the tart will puff up. Press the bottom of the crust down with a spoon to help it stay in place.
• You can use frozen strawberries for the sauce! You don’t need to thaw the strawberries.
• Use any fruit you like. You can use blueberries, raspberries, mix of berries… anything you like. These mini tarts will still turn out delicious.

The shortbread crust and the strawberry sauce can also be made ahead of time. Unbaked shortbread crust will last in refrigerator for up to three days and up to three months in freezer. The sauce will last up to 5 days in the refrigerator.

If you have made this recipe I would love to hear from you! Leave a comment, rate, and share your photo by tagging tasty_treat_pantry.

ENJOY!

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