Strawberry Tartlets
Nestled on a buttery shortbread crust and filled to the brim with pureed berries, these Strawberry Tartlets are silky smooth and simple to make. Bursting with fresh strawberry flavor, these creamy mini tarts are meant for summer.
Equipment
- 3-inch tartlet pans with removeable bottoms
- Food Processor
- Blender
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour unbleached
- 1/2 cup powdered sugar
- 1/4 tsp sea salt fine
- 4 Tbsp unsalted butter very cold and cubed
- 1 tsp vanilla extract pure
- 1 egg yolk
- 3 Tbsp ice-cold water
Strawberry Filling
- 1 1/2 cups fresh strawberries hulled
- 1/2 cup granulated sugar
- 1 Tbsp powdered gelatin unflavored
- 4 ounces full fat cream cheese
- 1 tsp vanilla extract pure
- 1/2 cup heavy whipping cream
Garnish
- 1/2 cup fresh strawberries sliced
Instructions
Shortbread Crust
- Add flour, powdered sugar, salt and cold cubed butter to a food processor and pulse until it has the consistency of course sand.
- Add vanilla, egg yolk and cold water to the food processor and pulse until mixture begins to clump.
- If dough does not hold its shape when pinched together add an additional Tablespoon of cold water until it reaches the correct consistency.
- Transfer dough to a floured surface. Divide into two equal portions, shape each into a ball then flatten into a disk. Cover each disk with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees.
- Remove one dough disk from the refrigerator and divide into 4 equal portions.
- Dust each portion lightly with flour then press into the bottom and up the sides of 4 mini tart pans. Trim away any excess dough and prick the bottom of the crust multiple times to prevent the dough from puffing while baking.
- Place mini tart pans on a baking sheet and bake for 10 minutes until lightly golden.
- Remove tartlet pans from the oven and place on a wire rack to cool. Repeat process with remaining dough disk in the refrigerator.
- Cool crusts completely before removing rims from tartlet pans and adding strawberry filling.
Strawberry Cheesecake Filling
- Puree strawberries in a blender until smooth.
- Strain strawberries through a mesh sieve. Discard seeds and return strained strawberries to the blender.
- Add granulated sugar, powdered gelatin, cream cheese and vanilla then blend on high until smooth and lump free. Set aside.
- In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
- Add strawberry filling to heavy whipping cream then gently fold with a rubber spatula until combined. Note: If the mixture is lumpy, give it a quick whisk by hand until smooth.
- Pour equal amounts of filling into each of the shortbread crusts then smooth the tops with an offset spatula. Refrigerate tarts for a few hours until set then cover with plastic wrap and refrigerate overnight.
- Garnish tartlets with sliced strawberries before serving if desired.
- Cover leftovers and store in the refrigerator up to 5 days.