Mini Strawberry Tarts
These mini strawberry tarts are a sweet little showstopper made the easy way—using an upside-down muffin tin! Crisp, golden shells are baked without the need for special tart moulds, then filled with whipped mascarpone cream and topped with a glossy whole strawberry coated in strawberry sauce. They’re elegant, fuss-free, and perfect for making ahead for a spring or summer gathering. A simple hack that delivers bakery-style results every time!
Ingredients (Tart Shells):
100g unsalted butter, softened
75g icing sugar
20g ground almonds
30g cornstarch
35g whole egg (about 1 small egg)
170g all-purpose flour
Filling :
150g mascarpone
150ml heavy cream
80g icing sugar (adjust to taste)
20/24 small ripe strawberries, hulled
Strawberry Sauce:
250g strawberries (hulled and halved)
100g caster sugar
50ml water
1 tbsp cornflour
Instructions:
1. In a bowl, cream the softened butter and icing sugar until smooth and fluffy.
2. Mix in the ground almonds and cornstarch until evenly combined.
3. Add the egg and mix until incorporated.
4. Gradually add the flour, mixing just until a soft dough forms.
5. Roll the dough between two sheets of parchment paper to about 3mm thick. Freeze for 20–30 minutes until firm.
6. Preheat the oven to 160°C.
7. Using a 5.5cm round cutter, cut out dough circles and carefully place each one over the outside of a mini muffin tin cup (this creates the tart shape as they bake).
8. Bake for 8–10 minutes, or until lightly golden. Allow to cool completely on the tin before gently removing.
For the filling:
9. Whip the mascarpone, heavy cream, and icing sugar together until smooth and creamy—do not overbeat. Spoon or pipe into the cooled tart shells.
Tip - extra step to brush white or dark chocolate and chill so the tart shell stay crisp when you pipe the filling.
10. Place a fresh strawberry on top of each tart.
To make the sauce:
11. Add the strawberries and sugar to a saucepan.
12. In a small bowl, whisk the water and cornflour into a smooth slurry, then pour it into the pan.
13. Bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes, until the strawberries are soft and breaking down.
14. Let it cool slightly, then strain through a sieve to remove the seeds and pulp.
15. Allow the sauce to cool completely. If too thick when ready to use, stir in a little boiling water to loosen.
16. Brush the sauce over the strawberries generously.
Let the tarts chill slightly before serving. These fruity, creamy bites are perfect for sunny afternoons and garden parties!