Have you seen those cute mini-tarts sitting sweetly in your local bakery’s window? Do you dream about them every day? Same here. Using the recipe below you can make a dozen of these Strawberries & Cream Bakery Style Mini-Tarts at home for your family and friends.
TIPS FOR FORMING MINI TART SHELLS
The last thing you want to deal with is your tart dough sticking to your workspace! once you’re ready to roll out your dough, lightly dust the table you’ll be working on. Using a rolling pin, gently roll out your dough. As you roll, make sure it does not start sticking to the surface you are working on by adding bits of flour.
Once your dough is rolled to the desired thickness (I prefer 1/4 inch), press gently into the creases and bottom of your tart pan. Poke the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
TIPS FOR SUCCESS WHEN MAKING MINI TARTS
DO NOT OVERMIX
Over-mixing this dough will cause your tart shells to shrink. Halfway through baking, you may look into the oven and see the shells pulling away from the edges. All your hard work, spoiled by over mixing and developing too much gluten. Over-kneading the dough will develop too much gluten. Make sure to keep an eye on your dough when mixing to avoid this problem.
REST THE DOUGH
Perhaps you have overworked the dough just a touch. Never fear, just know that it’s incredibly important to rest the tart dough. Resting the dough ensures that it has a moment to relax after so much gluten development has occurred during the mixing process. This gives it time to rest before the rolling/forming steps.
FREEZE BEFORE BAKING
Once forming your tart shells, make sure to pop them in the freezer for 20-30 minutes. This is essential – tart shells are much less likely to shrink while baking if you take the time to freeze them.
STORING SWEET TART SHELLS
Want to take on the task of making tart shells but don’t know what to bake yet? Never fear! Once you’ve formed your tart shells, or fully baked them, wrap them tightly with plastic wrap and throw them in the freezer! They will last up to two months in the freezer, allowing you to pull them out and fill or bake at your leisure.
Helpful Equipment for making your Bakery Style Mini Tarts
Strawberries & Cream Bakery Style Mini Tarts
- Stand Mixer with Paddle Attachment
- Rolling Pin
- Mini Tart Rings
- Parchment Paper
- Baking Weights or Beans/Rice
- Pairing Knife
- Cutting Board
- Pastry Brush
MINI TART SHELLS
- 3/4 Cup + 2 Tbsp (170 g) Unsalted Butter
- 1 tsp Vanilla Paste, or vanilla extract
- 1/2 tsp Salt
- 1 1/4 Cups (150 g) Powdered Sugar
- 1/2 Cups (50 g) Almond Flour
- 3/4 Cup (100 g) All-Purpose Flour
- 2 Eggs, room temperature
- 2 1/4 Cups (291 g) Bread Flour
WHIPPED CREAM CHEEESE FILLING
- 1/2 Cup (113.5 g) Unsalted Butter, room temperature
- 2 Cup (454 g) Cream Cheese, room temperature
- 2 Cup (240 g) Powdered Sugar, Sifted
- 2 Tbsp Vanilla Paste, or vanilla extract
- 1 lb (453 g) Sliced Strawberries
- 3 Tbsp Strawberry Jam
- Chamomile Flowers, for garnish
Mini Tart Shell
- In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
- Add room temperature eggs one at a time, mixing between additions
- Add bread flour, making sure to not overmix
- Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
- I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
- Once your dough is rolled to the desired thickness, press gently into the bottom of your mini tart pans or rings, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
- Preheat oven to 350 degrees Fahrenheit
- Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up
- Bake until edges become ever so slightly browned – this should take about 20-25 minutes then remove from the oven and allow to cool.
Whipped Cream Cheese Filling
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
- Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
- Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip to prepare for assembling the tarts!
- Pipe or spoon in a few tablespoons of filling into your tart shell, smoothing out the top. Add sliced strawberries on top, gently fanning them out before brushing the tops with strawberry jam.
- Add sliced strawberries on top, gently fanning them out before brushing the tops of the strawberries with strawberry jam. Place a few edible flowers on top and enjoy!