Quick Strawberry Tarts

Quick Strawberry Tarts

We hosted a little birthday BBQ last week, and I wanted to make a special dessert that felt summery and festive, without spending all day on it.  I also couldn’t handle a pastry dough recipe that required more than an hour or two of chilling because I didn’t get started on this until that morning.

So, with the help of Martha Stewart and Smitten Kitchen, I cobbled together a super quick recipe for mini strawberry tarts.  And they turned out to be DELICIOUS.  The simple pastry dough was perfect, and the vanilla pastry cream was INSANITY.  It uses a whole vanilla bean, so it was bound to turn out to be delicious.

I had never made pastry cream before, and there were a few moments of doubt right before it started thickening up at the end when I thought I may have missed something.  But no, it went from liquid to thick, custardy goodness in minutes.  Easy!

These mini pie tins work well for individual sized tarts like the ones I made.  They turned out to be pretty beautiful, so they work well for an occasion when you want to impress your guests.  Or if you just want to impress yourself with pastry chef skills you never knew you had 🙂

Quick Strawberry Tarts
Print Recipe
Prep Time
20 minutes
Cook Time Passive Time
30 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
30 minutes 2 hours
Quick Strawberry Tarts
Print Recipe
Prep Time
20 minutes
Cook Time Passive Time
30 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Make the simple pastry dough recipe via Martha Stewart (linked below).
  2. Roll out a handful of the pastry dough to 1/4 inch thickness and drape over the mini pie tin. Gently press into the tin to make the crust, trimming the top and working the scraps of dough into your next crust. Repeat until you have 8 small tart crusts or have used all of your dough. Bake at 375 degrees F for 20-25 minutes.
  3. Make the pastry cream via Smitten Kitchen (linked below) but double the recipe to get enough pastry cream to fill all of your tart crusts.
  4. After the crusts have cooled and the pastry cream has chilled, fill each crust with chilled pastry cream and top with sliced strawberries. Serve chilled.
Recipe Notes

LINK TO: simple pastry dough via Martha Stewart

LINK TO: pastry cream via Smitten Kitchen

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