Mini Strawberry Cream Tarts
The filling gets its strawberry flavor from freeze-dried powder, which gives you plenty of taste without watering down the mascarpone. Store-bought tart shells save you from the most annoying part. Oh! And add the fresh strawberries right before serving. If they sit too long, they weep into the cream and make the shells soggy.
- Total
- about 35 minutes
- Makes
- 12 mini tarts
Recipe
Mini Strawberry Cream Tarts
- Prep
- 20 minutes
- Cook
- no cooking
- Rest
- 15 minutes
- Total
- about 35 minutes
- Makes
- 12 mini tarts
Ingredients
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.
Estimated nutrition
Per serving (1 of 12)
- Calories
- 130 kcal
- Protein
- 1.2 g
- Carbs
- 10.3 g
- Fat
- 9.2 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Mini Strawberry Cream Tarts
Nutrition · Per serving (1 of 12)
- Protein
- 1.2 g
- Carbs
- 10.3 g
- Fat
- 9.2 g
130 Cal
Estimated · optional extras excluded
Mini Strawberry Cream Tarts
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.
For this step
All ingredients · 9
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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.
