Strawberry Tartlet Recipe
This strawberry Tartlets dessert that combine a buttery, flaky crust with a smooth, creamy filling topped with fresh strawberries. These treats are perfect for any occasion, offering a mix of sweetness and a slight tang from the strawberries.
Equipment
- 1 Electric mixer
- 1 Mixing Bowl
- 1 Plastic Wrap
- 1 Tart Pan
Ingredients
For The Tart Crust
- 1 And 1/2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter ( Cold, Cut Into Cubes )
- 1/4 Cup Powderd Sugar
- 1 egg Yolk
- 2 Tbsp Cold Water
- 1 Tsp Salt
For The Filling
- 1 Cup Heavy Cream
- 1/4 Cup Powdered Sugar
- 1 Tsp Vanilla Extract
For The Topping
- 2 Cups Fresh Strawberries ( Sliced Or Halved )
- 1 Cup Melted Chocolate
Instructions
- Take a bowl, add flour, powdered sugar, and butter, and mix the ingredients well. You can use a food processor; otherwise, make it by your hands.
- In another bowl, whisk the egg yolks and cold water, then slowly pour this wet mixture into the dry mixture. Mix the dough until it just comes together.
- Place the dough in plastic wrap and refrigerate it for at least 30 minutes. Once the dough has chilled, roll it out on a lightly floured surface until it’s about ¼ inch thick. You can use tart pan as well. Gently press the dough into the edges of the molds and trim any excess.
- Preheat your oven to 350°F (175°C) and bake the tartlet shells at 375 degrees F until crust is lightly golden brown, about 15-20 minutes.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and Vanila extract until it becomes smooth and creamy. Take another bowl, whip the heavy cream, then mix the cream cheese mixture into it.
- Once the tart shells are completely cool, then spoon or pipe the cream filling into the shell. Then arrange the sliced strawberries on top of the cream filling; you can lightly brush the strawberries with a glaze made from warmed strawberry jam. Now your strawberry tartlets are ready to serve!!
Notes
1) Always use ripe, fresh strawberries. They should be firm yet sweet. If strawberries are out of season, you can lightly macerate them with a bit of sugar to bring out the sweetness.
2) Whether you're making a traditional shortcrust or using pre-made dough, chilling it before rolling will make it easier to handle and will result in a crispier, more tender tartlet shell.
3) If you're using whipped cream or pastry cream as a filling, try flavoring it with a hint of vanilla, lemon zest, or even a dash of almond extract for added depth.
4) A food processor is the easiest way to make the pastry crust for this strawberry tart, but it can also be done by hand.