Mini Strawberry Tarts


These mini tarts are not only beautiful, but tasty as well. Top strawberry tarts with a variety of several other fresh berries like raspberries, blueberries, blackberries for a sensational summer treat.

Mini Strawberry Tarts
Photo: Greg Dupree Styling: Ginny Branch
Hands On Time:
30 mins
Total Time:
5 hrs 15 mins
8 serves


  • 1 cup (4.5 oz.) all-purpose flour

  • 1/3 cup powdered sugar

  • 1/4 cup chopped pistachios

  • 6 tablespoons (3 oz.) salted butter, cubed

  • 1 (8-oz.) package cream cheese, softened

  • 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)

  • 1/2 cup granulated sugar

  • 1 cup heavy whipping cream, whipped

  • 2 cups sliced fresh strawberries

  • 1 tablespoon granulated sugar


  1. Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.

  2. Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).

  3. Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.

  4. Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

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