Oh my goodness, let me tell you about these mini strawberry cream tart bites! They’re the perfect little pop of sweetness that disappears faster than you can say “dessert table” at any party I bring them to. Last summer, I made three batches for my niece’s bridal shower, and let me tell you, those delicate tart shells filled with fluffy vanilla cream and topped with juicy strawberries were gone before the champagne was poured!
The best part? They’re shockingly easy to make. You don’t need fancy pastry skills, just some mini tart pans (or even a muffin tin in a pinch), basic ingredients, and about half an hour of hands-on time. The combination of buttery crust, lightly sweetened cream, and fresh strawberries creates magic in every bite-sized package. Trust me, once you see how quickly these mini strawberry cream tart bites vanish from serving platters, you’ll understand why they’ve become my go-to dessert for every occasion.
Irresistible Mini Strawberry Cream Tart Bites in 30 Minutes
- Total Time: 32 minutes
- Yield: 12 mini tarts 1x
- Diet: Vegetarian
Description
Delicate mini strawberry cream tart bites perfect for parties or desserts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- 2 tbsp sugar
- 1/4 tsp salt
- 1 cup fresh strawberries, sliced
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix flour, butter, sugar, and salt until crumbly.
- Press dough into mini tart pans.
- Bake for 12 minutes until golden.
- Cool completely.
- Whip cream with powdered sugar and vanilla.
- Fill tarts with cream and top with strawberries.
Notes
- Use cold butter for flaky crust.
- Chill dough for 30 minutes if too soft.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredients for Mini Strawberry Cream Tart Bites
Here’s what you’ll need to make about a dozen of these irresistible treats:
- 1 cup all-purpose flour: the foundation of our buttery tart shells
- 1/2 cup unsalted butter, cold: cubed straight from the fridge for maximum flakiness
- 2 tbsp sugar: just enough to lightly sweeten the crust
- 1/4 tsp salt: balances all the flavors
- 1 cup fresh strawberries: sliced thin and pretty
- 1/2 cup heavy cream: chilled for whipping perfection
- 1 tbsp powdered sugar: dissolves beautifully into the cream
- 1 tsp vanilla extract: that warm, cozy magic
Ingredient Notes & Substitutions
Cold butter is non-negotiable for flaky tart shells, I pop mine in the freezer for 10 minutes before using. If heavy cream isn’t available, mascarpone makes a lovely thick filling, though you’ll need to sweeten it more. Fresh strawberries taste brightest, but in a pinch, thawed frozen berries (well-drained!) work too. Just pat them dry so they don’t make the cream soggy. For a twist, try almond extract instead of vanilla in the cream, it pairs beautifully with strawberries! For more dessert inspiration, check out familytastes.com.
How to Make Mini Strawberry Cream Tart Bites
Okay, let’s get to the fun part, making these adorable mini strawberry cream tart bites! I promise it’s easier than it looks, and the results will make you feel like a pastry chef. Just follow these simple steps, and you’ll have perfect little tarts in no time.
Preparing the Tart Shells
First things first, preheat your oven to 350°F. Now, grab that cold butter (I can’t stress enough how important the cold is!) and cube it into small pieces. Toss it into a bowl with the flour, sugar, and salt. Use your fingertips to rub the butter into the flour until it looks like coarse crumbs, this should take about 2 minutes. Don’t overwork it! Press this mixture firmly into your mini tart pans (or muffin tin) using your fingers or a small glass. You want an even layer about 1/4 inch thick. Pop them in the oven for 12 minutes until they’re golden and smell heavenly.
Whipping the Cream Filling
While the shells cool completely (seriously, don’t rush this, warm shells will melt your cream!), make the filling. Chill your bowl and beaters for 5 minutes first, this helps the cream whip faster. Pour in the cold heavy cream, powdered sugar, and vanilla. Beat on medium-high until stiff peaks form, when you lift the beaters, the cream should stand straight up without drooping. Taste it (my favorite part!) and add more sugar if needed.
Assembling the Tart Bites
Now for the prettiest part! Spoon or pipe the whipped cream into the cooled shells, I use a ziplock bag with the corner snipped off for easy piping. Top each one with 2-3 strawberry slices arranged like little flowers. Serve these mini strawberry cream tart bites immediately for that perfect crisp shell and fluffy cream texture. Watch them disappear, I guarantee they won’t last long!
Tips for Perfect Mini Strawberry Cream Tart Bites
Here’s my hard-earned wisdom for flawless tart bites every time! If your dough feels sticky after mixing, wrap it in plastic and chill for 30 minutes, this prevents shrinking during baking. Slice strawberries uniformly so they look gorgeous and cook evenly. Work quickly with the whipped cream, it deflates if left too long. And here’s my secret: a tiny sprinkle of lemon zest in the cream makes the strawberries taste even sweeter!
Variations for Mini Strawberry Cream Tart Bites
Oh, the possibilities! While I adore the classic strawberry version, sometimes I like to mix things up. Swap strawberries for raspberries or blueberries, or go wild with a mixed berry medley! For a citrusy twist, add lemon zest to the cream. Chocolate lovers can dust the shells with cocoa powder before baking. My friend Sarah even adds a thin layer of melted chocolate under the cream, pure genius! If you enjoy fruit tarts, you might also like our mini raspberry mousse shots recipe.
Serving and Storing Mini Strawberry Cream Tart Bites
Here’s the thing about these little beauties, they’re showstoppers when presented right! I love arranging them on a vintage cake stand or wooden board with fresh mint leaves scattered around. For parties, I’ll even dust them with edible glitter, hello, instant glam! Just remember: the cream filling waits for no one. These mini strawberry cream tart bites taste best within 2 hours of assembly.
If you must store them (though I’ve rarely had leftovers!), pop them uncovered in the fridge for up to 4 hours. Any longer and the crust loses its crispness. Never freeze them, the cream weeps terribly. My trick? Prep the shells and sliced berries ahead, then assemble right before serving. That way you get all the ease without sacrificing that perfect fresh-baked magic!
Nutritional Information
Just a quick note, the nutritional content of these mini strawberry cream tart bites can vary based on your specific ingredients and portion sizes. Always check your product labels if you’re tracking nutrition closely!
Frequently Asked Questions
Can I make mini strawberry cream tart bites ahead of time?
You can absolutely prep components ahead! Bake and cool the shells up to 2 days in advance (store in an airtight container). Slice strawberries 1 day ahead and keep refrigerated. But wait to whip the cream and assemble until just before serving, the cream deflates and the crust softens if assembled too early.
Can I use frozen strawberries?
You can, but fresh tastes best! If using frozen, thaw completely and pat dry with paper towels to remove excess moisture. Frozen berries tend to be softer, so handle gently when slicing and arranging on your tarts.
What if I don’t have mini tart pans?
No worries! A standard muffin tin works beautifully. Just press the dough into the cups (no need to grease) and bake as directed. You’ll get slightly deeper “tart cups” that hold more cream, not a bad thing in my book!
How do I prevent soggy tart shells?
The key is letting shells cool completely before filling. I actually pop mine in the fridge for 10 minutes after baking, this creates a moisture barrier. Also, don’t assemble more than 2 hours ahead, and pat strawberry slices dry if they’re juicy.
Final Thoughts
There you have it, my foolproof recipe for mini strawberry cream tart bites that never fails to impress! I can’t wait for you to try them and see those happy faces at your next gathering. Drop me a note telling me how yours turned out, I love hearing your baking stories almost as much as I love sharing mine!