Fresh Mini Strawberry Tarts Recipes

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

FRESH STRAWBERRY TARTS

Steps:

• Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
• Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
• Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
• Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

FRESH MINI STRAWBERRY TARTS

Steps:

• Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
• Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
• Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
• Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
• Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
• Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
• Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
• Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
• Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
• Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
• Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
• Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

MINI GLAZED FRESH STRAWBERRY TARTS

Steps:

• Place strawberries in pie crusts. Slowly pour 2 Tbsp. of the glaze evenly over strawberries in each shell.
• Refrigerate at least 1 hour before serving.
• Top with whipped topping just before serving. Store leftover tarts in refrigerator.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
• Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
• Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
• Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
• Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

STRAWBERRY TARTS

Steps:

• Roll out the pastry to about 1/8" thick and cut a little larger than the mold or tin you will use.
• Gently press the pastry into the mold.
• Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
• Bake at 375° for 10 to 12 minutes or until slightly golden brown.
• These can be kept in a tin for a week, and filled just prior to serving.
• To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
• Next, coat the strawberries with glaze.
• Serve immediately or keep in fridge until ready to serve.

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
• Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
• Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

STRAWBERRY CUSTARD TARTS

Steps:

• Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
• Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
• Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
• Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.

PAUL HOLLYWOOD'S STRAWBERRY TARTS RECIPE

Steps:

• For the pastry, rub the butter and the flour together by hand, using your finger tips. The mix should look like large bread crumbs. Add the whole whisked egg and the sugar. Bring all the ingredients together to form a ball of pastry. Wrap in cling film and chill for at least 20 minutes
• For the crème patisserie, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the corn flour and flour. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Pass through a sift. Split vanilla pod in half length ways, scrape out the seeds and add to the mixture. Cover with cling film and allow to cool. Then place in a piping bag.
• Pre-heat oven to 170°C/150°C fan/325°F/Gas Mark 3.
• Roll out pastry to about 4mm thick. Carefully line the four tartlet tins. Leaving an over hang of pastry. Place on a baking tray. Chill for twenty minutes. Then blind bake pastry for ten minutes.
• Turn down oven to 160°C/140°C fan/300°F/Gas Mark 2. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Egg wash tarts and cook for a further five minutes. Leave the pastry in the tins and allow to cool. With a small edged serrated knife, trim the excess pastry from the tins. Being very delicate. Remove pastry cases from tartlet tins.
• Pipe in the vanilla crème patisserie. Hull three strawberries slice them three quarters the way down, so the slices are still connected. Fan out strawberries, arrange on top of the crème patisserie. Dust with icing sugar.

FRESH STRAWBERRY TARTLETS

Steps:

• You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins. Preheat the oven to 200°C/180°C fan/Gas 6. To make the pastry, measure the flour, icing sugar and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes. Sprinkle a work surface with flour and roll out the dough until fairly thin - about the thickness of a £1 coin. Cut out eight discs slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork. Line each pastry case with baking paper, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins. For the filling, measure the mascarpone and cream into a bowl with the icing sugar and vanilla extract and whisk by hand (see tip) until slightly thickened. Spoon some of the filling into each of the cold tartlet cases and level the top. Arrange slices of strawberry on top of each filled tartlet in a pretty spiral. Heat the redcurrant jelly in a small pan and brush over the strawberry slices to glaze. Chill in the fridge for 10 minutes, then remove from the tins to serve. Cook time: 15 minutes, plus chilling and cooling. Prepare Ahead: Can be made completely up to 4 hours ahead. The tartlet cases can be baked up to a day ahead. Freeze: The tartlet cases freeze well. Mary's Everyday Tips: When lining the tartlet tins with the pastry, be sure not to stretch the pastry, or it will shrink back on cooking. Handle gently and ease the excess pastry from around the edges into the sides and lip of the tin.