Mini Strawberry Tart with Light Powdered Sugar Dusting
A classic strawberry tart featuring a buttery shortcrust pastry, silky pastry cream, and fresh strawberries with a glossy apricot glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 large egg
Pinch of salt
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup heavy cream
3 large egg yolks
1/4 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon zest
1 pound fresh strawberries, hulled and halved
2 tablespoons apricot jam, warmed for glaze
Fresh mint leaves for garnish (optional)
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Mix in egg and vanilla to form dough. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and fit into a 9-inch tart pan. Line with parchment and pie weights. Bake 15 minutes, remove weights, bake 10–12 minutes until golden. Cool.
- Heat milk and cream until simmering. Whisk yolks, sugar, cornstarch, and lemon zest. Temper eggs with hot milk. Return to saucepan, cook until thick. Stir in vanilla and cool.
- Fill cooled crust with pastry cream and smooth. Arrange strawberries on top. Brush with apricot glaze. Chill 1 hour before serving.
- Garnish with mint leaves if desired.
Notes
Use ripe strawberries for best flavor. Apply glaze sparingly to prevent soggy crust. Mini tarts can be made with shorter baking times.