Strawberry Tarts Recipe – Sharmis Passions

Strawberry Tarts are such small cute treats with a crisp buttery shell and a soft strawberry filling which is little tangy and sweet at same time. The texture is so nice, you get that crumbly bite from the tart and smooth creamy feel from the filling. It’s something you will like to make when you want to do something different.

The strawberry puree gives that fresh fruity taste which goes so well with the creamy hung curd base. The natural pink color comes by itself, so you don’t have to add any extra color. I feel this is the perfect recipe to try when strawberries are in season because that is when they taste best.

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About Strawberry Tarts

These Strawberry Tarts are made with a very simple shortcrust pastry shell which is baked till golden and crisp. Then a sweet strawberry cream filling is added and it sets so well inside the shell. The mix of buttery crust and fruity filling is just classic and works all the time.

Unlike regular pies, these are small and easy to serve. You can make them in different shapes depending on the tart moulds you have. Sometimes I make tiny bite-sized ones when I have more guests so it is easy for them to eat without any mess.

You can also change the flavor to suit your taste. If you want stronger strawberry taste, use a thick puree. You can also add small strawberry chunks into the filling for more texture or even like to keep a small slice of fresh strawberry on top to make it look pretty. You can make them for small get-togethers, evening snack or even for festivals.

I mostly make these during weekends when I can take my time in kitchen. The steps are simple but you must give the dough resting time and also allow the shells to cool before filling.

Strawberry Tarts Ingredients

• Maida – I have used only maida for this as it makes the tart shell firm and crisp. You can replace half with wheat flour if you want a bit healthier version but the crust will be less light.
• Powdered sugar – I have added powdered sugar for light sweetness in the tart shell. You can also use icing sugar if you want even smoother texture.
• Baking powder – I have used just a pinch so the shell gets a slight lift. If you want a more dense and crumbly tart, you can skip it.
• Un salted Butter – I have used this for rich taste and flaky crust. If you use salted butter, just reduce the added salt. Keep the butter cold so the crust comes out well.
• Ice cold water – I always use ice cold water to bring the dough together without melting the butter. You can also try with milk for a softer base.
• Hung curd – I have used for the filling as it makes it creamy but still light. You can also replace it with cream cheese if you like richer flavor.
• Powdered sugar – I have added this to give sweetness to the filling. With the filling makes it smooth without any lumps.
• Strawberry puree – I have used fresh strawberries to make this puree, it has that natural fruity taste and soft pink color.

Why This Recipe Works

• This recipe is quite easy to make and it use only simple ingredients
• It has a good balance of buttery crisp tart shell and soft creamy filling.
• It can be made in advance so you can just assemble before serving.
• This recipe has a fresh strawberry flavor without food colors.
• It can be served as snack or as a dessert for special occasions.

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How to make Strawberry Tarts Recipe Step by Step

1.Take maida in a bowl, add salt, baking powder and sugar to it. Whisk it well, now add butter.

2.Rub it with your fingers, It will look more like bread crumbs. Now add few drops of water and bring it together to form a soft non sticky dough. Cling wrap it and refrigerate it for at least 30 minutes

3.Take the dough from the fridge and roll it slightly thin and even to about ¼inch thickness , cut small squares slightly bigger than your tart molds. Prepare your tart molds, brush it well with melted butter, Set aside. Lay the dough on the tart mold.

4.Trim the extras and line it well. Now scrape the remaining dough and repeat the process till the entire dough finishes.

5.Now the tart molds are neatly lined. Arrange it in a baking tray and prick each tart using a fork. Preheat oven at 180 deg C. Bake n preheated oven at the same temperature for 12-15 minutes or until the edges are golden.

6.Meanwhile prepare your filling. Take hung curd in a mixing bowl, add powdered sugar whisk well. Then add strawberry puree and whisk it well for 2-3 minutes.

7.Cool down the tarts completely. Spoon the mixture into the piping bag / piping container. Now pipe the mixture in swirls inside the tarts. Sprinkle edible color sprinklers.

Cool down and store in airtight container. Rich buttery flaky melt in the mouth tarts ready. So how many are ready to join me?

Expert Tips

• Rest the dough – I always keep the tart dough in fridge for at least 20–30 minutes so it stays firm and easy to roll. This also helps the baked shell turn more crisp.
• Roll evenly – Try to roll the dough in even thickness all over. This makes sure the tarts bake evenly without one part getting too dark.
• Prick before baking – I prick the tart base with a fork so it doesn’t puff up much while baking. Just a few light pricks is enough.
• Cool before filling – Always make sure the tart shells are cooled fully before adding the filling, else it can turn soggy quickly.
• Thicken watery puree – If your strawberry puree is too watery, I cook it for few minutes to thicken. This helps the filling stay in place.

Serving and Storage

Serve Strawberry Tarts as dessert in a party or as snack for kids. They are also nice after lunch or dinner when you feel like having something light but sweet. If there is leftover, I keep in an airtight box in fridge for 3 to 4 days. Before serving again, just leave them out for little time so the filling becomes soft and taste fresh.

FAQS

1.Can I make this with other fruits?

Yes you can try with mango, kiwi or even blueberry puree, all works well.

2.Can I make the tart shell in advance?

Yes you can bake the shells and keep for a week days before filling.

3.Can I skip hung curd?

Yes but you should replace it with either cream cheese or fresh cream.

4.Can I use frozen strawberries?

Yes it works fine, just thaw first then blend to make puree.

5.Do I need to refrigerate filled tarts?

Yes keep in fridge so filling stay fresh for long.

If you have any more questions about this Strawberry Tarts Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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