These strawberry mini-tarts are so light, refreshing and sweet you will NOT be able to carry a full plate to the table. The recipe is super easy but can easily be mistaken for a way more difficult dessert to make. Your friends will definitely be impressed!
Strawberries make any dessert that much tastier!
- 1 cup mashed strawberries
- 1/2 cup sugar
- 1/2 cup water
- Juice of half a lemon
- 4 cups sliced strawberries
- 1 tbs cornstarch
Preheat oven to 305F. Roll dough into a circle.
- Move your circles to the baking form.
- Use the press to pull the dough to the edge of the form and create the correct thickness. You might need to lightly flour the dough before pressing.
- For best results cover your tarts with rounds of parchment paper and fill with pastry weights. Bake at 350f for 10 minutes-15 minutes. This is called blinding the pastry, which crisps it up before the final baking with filling.
- Combine mashed strawberries and 1/2 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries, add water if desired. Discard pulp.
- Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.
- Allow to cool and add filling to tart shells.
- If you want the pastry to stay crisp overnight then you should line the tart bottom with pastry cream. I chose to eat half of the batch on the spot and pipe pastry cream over the rest, topping it of with a sprig of mint.
- Begin cutting your tarts. I'm using this amazing little tool from Williams-Sonoma.
I had a batch of pastry dough left over from my blueberry galette recipe so I just took it out of the fridge and rolled it out. It was a bit of a pain making such a large batch of pastry dough but it really pays off when you have some ready to go. Click here for the recipe.