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–+ servings
Mini strawberry tarts on a wooden board topped with sliced strawberry.
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Mini Strawberry Tartlets

These Strawberry Tartlets are a fresh and simple dessert made with a buttery homemade crust and creamy strawberry filling. Perfect for brunch or any time you’re craving something sweet without the fuss.
Prep Time 15 minutes
Cook Time 10 minutes
Chill, Freeze, and Cool Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 - 14 tartlets
Calories 323kcal

Ingredients

Tartlet Crust

  • 7 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 - 2 tablespoons water

Cream Cheese Filling

  • 8 ounces cream cheese
  • 1 cup whipping cream
  • 1 cup powdered sugar
  • ½ teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 10 ounces fresh strawberries cut into small pieces, plus more for garnish

Instructions

Make the tartlet shells

  • Mix powdered sugar, butter, and salt in large mixing bow or bowl of stand mixerl. Mix on medium speed until the ingredients are combined and the mixture is creamy.
    7 tablespoons unsalted butter, 2 tablespoons granulated sugar, ½ teaspoon salt
  • Add flour and mix for 1 minute. Then add cold water 1 tablespoon at a time until the dough comes together.
    2 cups all-purpose flour, 1 - 2 tablespoons water
  • Shape into a disk, wrap in plastic, and chill for 30 minutes.

Shape tartlet shells

  • Roll out the dough and cut out circles about 3 - 4 inches in diameter.
  • Turn a muffin tin upside down. Grease raised parts with sunflower oil or cooking spray. Place the resulting circles of dough on each raised part. Then freeze for 10 minutes.
  • Bake at 350°F (175°C) for 15–18 minutes until golden. Cool completely.

Prepare the filling

  • Beat whipping cream until peaks form.
    1 cup whipping cream
  • Add cream cheese, lemon juice, vanilla extract, and powdered sugar, and mix well.
    8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon juice
  • Add strawberries to the cream mixture and mix very carefully with a spatula.
    10 ounces fresh strawberries
  • Spoon or pipe into cooled tart shells.
  • Decorate with more strawberries.

Notes

  • Chill the dough before shaping. Letting the dough rest in the fridge makes it easier to roll and helps the tart shells hold their shape while baking.
  • Use ripe, sweet, fresh strawberries, which help bring the best flavor and texture to the creamy filling.
  • Store leftovers in the fridge. Eat within 2–3 days for the best taste and texture.
  • Try fun variations. You can swap the strawberries with raspberries or blueberries, or even drizzle the top with melted chocolate for a twist.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 163mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 752IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg