Crisp, buttery tart shells filled with smooth vanilla pastry cream and topped with vibrant, glazed strawberries—these Strawberry Tartlets are a refined and delightful dessert inspired by classic French patisserie. Beautiful to serve and bursting with fresh fruit flavor, they make an ideal finish to any elegant meal or special occasion.
Why You’ll Love This Recipe
Strawberry tartlets offer a perfect balance of textures and flavors—flaky pastry, creamy filling, and juicy fruit with a glossy glaze. Each component can be prepared in advance, making them an excellent make-ahead dessert. Visually stunning and individually portioned, they are both practical and indulgent. Whether you’re hosting a dinner party or simply treating yourself, this timeless dessert never fails to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled & cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam (warmed & strained for glaze)
Directions
- Make tart shells: In a food processor, pulse together flour, butter, and powdered sugar until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, just until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Bake shells: Preheat oven to 350°F (175°C). Roll out the chilled dough and press into tartlet pans. Prick the bottoms with a fork. Bake for 15 minutes or until lightly golden. Allow to cool completely.
- Prepare pastry cream: Warm the milk in a saucepan over medium heat. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Gradually whisk the warm milk into the egg mixture, then return everything to the pan. Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and vanilla. Chill until set.
- Assemble: Spoon or pipe the chilled pastry cream into the cooled tart shells. Arrange sliced strawberries on top in a circular pattern or as desired.
- Glaze and serve: Gently brush the strawberries with warmed, strained strawberry jam to create a shiny finish. Refrigerate until ready to serve.
Servings and timing
This recipe yields 6 to 8 tartlets, depending on the size of your tart pans.
Preparation time: 30 minutes
Chilling time: 1 hour (including dough and pastry cream)
Baking time: 15 minutes
Total time: Approximately 1 hour and 45 minutes
Variations
- Fruit Alternatives: Replace strawberries with raspberries, blueberries, kiwi, or a mix of seasonal fruits.
- Chocolate Base: Add a thin layer of melted dark chocolate to the tart shell before filling for added richness.
- Citrus Cream: Add a touch of lemon or orange zest to the pastry cream for a subtle citrus note.
- Mini Bites: Use mini muffin tins for bite-sized tartlets, perfect for parties or dessert trays.
- Almond Tart Crust: Substitute a portion of the flour with almond flour for a nuttier, richer base.
Storage/Reheating
Storage:
- Store fully assembled tartlets in the refrigerator for up to 2 days, though they are best consumed the same day for optimal texture.
- Keep tart shells and pastry cream separate if preparing in advance, and assemble just before serving.
Freezing:
- Tart shells can be frozen (baked) for up to 1 month.
- Pastry cream and glazed fruit toppings should not be frozen, as they may become watery upon thawing.
Reheating:
- Not recommended. These tartlets are best served chilled.
FAQs
Can I use store-bought tart shells?
Yes, pre-made tart shells can save time and still produce delicious results. Ensure they are fully baked and cooled before filling.
How do I prevent a soggy crust?
Brush the inside of the baked tart shells with melted chocolate or a thin layer of jam before adding the pastry cream. This creates a barrier to moisture.
Can I make these tartlets gluten-free?
Yes. Use a gluten-free flour blend suitable for baking. The results may vary slightly in texture but should still work well.
Can I use a different type of jam for the glaze?
Absolutely. Apricot jam is a common alternative and pairs well with most fruits. Just be sure to strain and warm it before brushing.
How far ahead can I make these?
The pastry cream and tart shells can be made a day ahead. Assemble and glaze the tartlets the day you plan to serve them for best freshness.
What type of strawberries work best?
Use ripe but firm strawberries for the best appearance and flavor. Avoid overly soft or underripe fruit.
How thick should the pastry cream be?
It should be thick enough to hold its shape but still smooth and creamy. It will set more as it chills.
Can I flavor the pastry cream?
Yes, you can infuse it with citrus zest, espresso powder, or even a splash of liqueur like Grand Marnier for variety.
Do I need special tartlet pans?
Tartlet pans with removable bottoms are ideal, but muffin tins can work in a pinch—just adjust the size accordingly.
What’s the best way to pipe the pastry cream?
Use a piping bag fitted with a round or star tip for clean, attractive results. Otherwise, a spoon and offset spatula will suffice.
Conclusion
Strawberry Tartlets are a refined and refreshing dessert, showcasing the elegance of a crisp pastry shell, luscious vanilla cream, and fresh glazed fruit. Ideal for spring and summer gatherings or as a sophisticated ending to any meal, these tartlets are as pleasing to the eye as they are to the palate. With components that can be made ahead, they offer both convenience and beauty in every bite.
Strawberry Tartlet
Crisp, buttery tartlet shells filled with smooth pastry cream and topped with glazed fresh strawberries. A French-inspired dessert that’s as elegant as it is flavorful.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including chilling)
- Yield: 6 tartlets 1x
- Category: Dessert
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled & cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam (warmed & strained for glaze)
Instructions
- In a food processor, pulse flour, butter, and powdered sugar until crumbly. Add egg yolk and cold water until dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out chilled dough and press into tartlet pans. Prick bottoms with a fork and bake for 15 minutes or until golden brown. Let cool.
- In a saucepan, warm the milk over medium heat. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
- Gradually whisk warm milk into the egg mixture, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until set.
- Once tart shells and pastry cream are cooled, spoon cream into the tartlets, smoothing the tops.
- Top with sliced strawberries arranged in a circular pattern.
- Brush with warmed, strained strawberry jam for a glossy glaze. Chill before serving.
Notes
- Tart shells and pastry cream can be made a day ahead for easy assembly.
- Try other fruits like raspberries, blueberries, or kiwi for variety.
- Best served the same day for maximum freshness and texture.
Nutrition
- Serving Size: 1 tartlet
- Calories: 310
- Sugar: 18g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg