Mini Strawberry Cream Tarts
Makes 12 mini tarts · Prep: 20 minutes · Cook: no cooking · Rest: 15 minutes · Total: about 35 minutes
Mini strawberry tarts deserve a spot at high tea! The filling is SUPER creamy and full of strawberry flavor, with fresh slices tucked into the top. Plus, store-bought tart shells let you skip the most annoying part.
Use freeze-dried strawberry powder if you can find it. It gives the mascarpone plenty of flavor without making it runny. Oh! And add the fresh strawberries shortly before serving so the shells stay crisp.
Ingredients
- 12 baked mini tart shells
- 4 ounces mascarpone, cold
- ⅓ cup cold heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons freeze-dried strawberry powder
- ½ teaspoon vanilla extract
- Small pinch of kosher salt
- 6 small strawberries
- 2 tablespoons warmed apricot jam, optional
Instructions
- 1
Make the filling
Beat the mascarpone, cream, powdered sugar, strawberry powder, vanilla, and salt on low speed until combined. Increase to medium and beat until the filling holds soft peaks.
- 2
Fill the shells
Spoon or pipe the strawberry cream into the tart shells.
- 3
Add the fruit
Hull the strawberries and slice them thinly. Arrange one or two slices over each tart.
- 4
Add a glossy finish
Brush the strawberries very lightly with warmed apricot jam, if using.
- 5
Chill briefly
Refrigerate the tarts for 15 minutes, then serve.
Shortcut and substitutions
Use prepared mini tart shells and purchased strawberry whipped cream. Fold 4 ounces mascarpone into 1 cup of the whipped cream to give it enough structure for piping.
Mascarpone: Use full-fat cream cheese softened with 1 tablespoon heavy cream.
Freeze-dried strawberries: Use 2 tablespoons good strawberry jam and reduce the powdered sugar to 1 tablespoon. The filling will be softer.
Fresh strawberries: Raspberries or sliced blackberries work without other changes.
Apricot jam: Use apple jelly or leave the glaze off.
Tart shells: Use phyllo cups or shortbread-cookie cups.
Fill the tarts shortly before serving
Make the filling one day ahead and refrigerate it in a covered container. Fill the tart shells up to four hours before serving.
Add the fresh strawberries near serving time to keep their juice out of the cream.
Fresh strawberry purée loosens the filling. Cook it down until thick, cool it completely, and add no more than 2 tablespoons.
Mascarpone troubleshooting
Did the mascarpone turn grainy? It probably spent too long in the mixer. Next time, stop at soft peaks and finish the last few folds by hand.
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