Strawberry Cream Tartlets Recipe

Introduction

These Strawberry Tartlets are delightful little desserts perfect for any occasion. A buttery crust filled with creamy lemon-infused filling and topped with fresh, sweet strawberries creates a refreshing treat that’s both elegant and easy to make.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup salted butter, softened
• 1/3 cup powdered sugar
• 1 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• Lemon zest of one lemon
• 1 1/2 cups strawberries, diced
• 2 teaspoons granulated sugar

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C).
2. Step 2: In a food processor, combine the flour, softened butter, and powdered sugar. Pulse until the butter pieces are smaller than half a pea. Divide the mixture evenly between 6 mini tart pans or one large tart pan.
3. Step 3: Using a measuring cup or your fingers, press the pastry evenly onto the bottom and up the sides of the pans. Gently pierce the bottom with a fork. Freeze the tart shells for 10-15 minutes.
4. Step 4: Bake the tart shells for 20-24 minutes until golden brown. Remove from oven and allow to cool completely.
5. Step 5: In the bowl of an electric stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer to another bowl. Without cleaning the mixer bowl, switch to the paddle attachment.
6. Step 6: Add the softened cream cheese and granulated sugar to the mixer bowl. Beat until smooth. Stir in the lemon juice and lemon zest.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture until combined. Spread this filling evenly into the cooled tart shells.
8. Step 8: Refrigerate the filled tartlets for at least 4 hours to set.
9. Step 9: Just before serving, toss the diced strawberries with 2 teaspoons of granulated sugar. Spoon the strawberries over the chilled tartlets and serve.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream cheese filling.
• If fresh strawberries are not in season, frozen berries can be used; thaw and drain excess liquid before topping.
• Use mini tart pans for individual servings or a large tart pan for a shareable dessert.
• Chill the tart shells longer in the freezer if you want a crisper crust.

Storage

Store the tartlets covered in the refrigerator for up to 3 days. For best texture, add the strawberry topping just before serving. If leftovers remain, keep them chilled and consume within this time frame. Reheating is not recommended as the filling is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells in advance and store them in an airtight container at room temperature for up to 2 days before filling.

What can I substitute for heavy whipping cream?

If you don’t have heavy cream, you can use whipping cream with high fat content, but heavy cream is preferred for the best stiffness and texture in the filling.

Strawberry Cream Tartlets Recipe

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4.9 from 89 reviews

Delight in these elegant Strawberry Tartlets featuring a buttery, crisp crust filled with a luscious cream cheese and whipped cream filling, topped with fresh, sweet strawberries. Perfect for a refreshing dessert or a festive treat.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Total Time: 4 hours 44 minutes
• Yield: 6 mini tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Tart Crust

• 1 3/4 cup all-purpose flour
• 3/4 cup salted butter, softened
• 1/3 cup powdered sugar

For the Filling

• 1 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• Lemon zest of one lemon

For the Topping

• 1 1/2 cups strawberries, diced
• 2 teaspoons granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the tart shells.
2. Prepare Tart Crust: In a food processor, pulse together the all-purpose flour, softened salted butter, and powdered sugar until the butter pieces are smaller than half a pea. Distribute the mixture evenly among six mini tart pans or into one large tart pan.
3. Shape and Chill Crust: Using a measuring cup or your fingers, press the pastry mixture firmly onto the bottom and up the sides of the tart pans. Gently prick the bottom of each tart shell with a fork to prevent bubbling. Place the tart pans in the freezer for 10 to 15 minutes to firm up before baking.
4. Bake Tart Shells: Bake the chilled tart shells in the preheated oven for 20 to 24 minutes or until they achieve a golden color. Remove from the oven and allow them to cool completely.
5. Whip Cream: Fit an electric stand mixer with the whisk attachment and whip the heavy whipping cream until stiff peaks form. Transfer the whipped cream to a separate bowl.
6. Make Cream Cheese Filling: Without cleaning the mixer bowl, switch to the paddle attachment and beat the softened cream cheese with the granulated sugar until smooth. Add the lemon juice and lemon zest, mixing until well combined.
7. Fold Cream: Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
8. Fill Tarts: Spread the cream filling evenly into the cooled tart shells. Refrigerate the filled tarts for at least 4 hours to set.
9. Prepare Strawberry Topping: Just before serving, combine the diced strawberries with 2 teaspoons of granulated sugar and let them macerate slightly.
10. Assemble and Serve: Spoon the sugared strawberries on top of the chilled tartlets and serve immediately for a fresh and delightful dessert.

Notes

• If mini tart pans are unavailable, use a single larger tart pan but increase baking time slightly and adjust filling amounts accordingly.
• You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
• For extra flavor, add a splash of vanilla extract to the cream cheese filling.
• Ensure cream cheese and butter are softened to room temperature for easier mixing and a smoother texture.
• Keep tartlets refrigerated until serving to maintain the integrity of the filling.

Keywords: Strawberry tartlets, cream cheese tart, mini tarts, baked dessert, fresh strawberry dessert, whipped cream filling