Ingredients
For the tart shells:
1 ½ cups all-purpose flour
½ cup cold unsalted butter, cubed
¼ cup powdered sugar
1 egg yolk
2 tablespoons ice water
Pinch of salt
For the filling:
1 cup heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract
½ cup mascarpone cheese (optional but adds rich flavor)
For the topping:
1 ½ cups fresh strawberries, diced
1 tablespoon honey or sugar
Fresh mint leaves, for garnish
Instructions
Prepare the tart dough:
In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and ice water, and knead lightly until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.Bake the tart shells:
Preheat oven to 350°F (175°C). Roll out dough and cut circles using a cookie cutter. Press into a mini muffin tin to form shells. Prick the bottoms and bake for 10–12 minutes, until golden. Let cool.Make the filling:
Whip the heavy cream, sugar, and vanilla until soft peaks form. Fold in mascarpone cheese. Chill until ready to use.Prepare strawberries:
Toss diced strawberries with honey or sugar. Let sit 5 minutes to release natural juices.Assemble the tarts:
Spoon or pipe cream filling into tart shells. Top with strawberries and garnish with mint. Serve immediately or chill briefly before serving.
Notes
For best results, keep tart shells crisp by filling just before serving.
You can replace mascarpone with cream cheese for a slightly tangier flavor.
Try topping with blueberries or raspberries for a colorful variation!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean / Greek-inspired
Nutrition
- Serving Size: 1 tart
- Calories: : 95 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 22 mg