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Overhead shot of 6 tartlets.
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Strawberry Tartlets

These Strawberry Tartlets are so quick to prepare and absolutely delicious! Using store-bought puff pastry, the tarts are topped with a vanilla cream cheese mixture and fresh strawberries. These Mini Strawberry Tarts can be made in advance, and will become your new favourite sweet treat!
Course Afternoon Tea, Dessert, Morning Tea
Cuisine International
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 tartlets
Calories 255kcal
Author Alexandra

Ingredients

Pastry:

  • 1 sheet butter puff pastry – 22 ½ cm (9 inch) square See Note 1
  • 1 egg – lightly beaten
  • 2 tablespoon demerara sugar See Note 2

Cream Cheese Topping:

  • 170 g (6 oz) cream cheese – at room temperature
  • 3 tablespoon icing/powdered sugar See Note 2
  • ½ teaspoon fine lemon zest
  • 1 teaspoon vanilla extract See Note 3

Strawberries:

  • 1 ½ cups (200 gm) strawberries  - about 15
  • 2 teaspoon caster/superfine sugar

Instructions

  • Preheat your oven to 200 degrees C (400 F).
  • Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
  • With the tip of a sharp knife, score a square about 1 cm (½ inch) inside the square, but not cutting right through.
  • Place the pastry squares onto a baking tray lined with non-stick baking paper.
  • Prick the central square thoroughly with the prongs of a fork to prevent the pastry rising.
  • Brush the outer frame of the pastry with the beaten egg and sprinkle with demerara sugar.
  • Bake in the preheated oven for about 10 minutes until the edges are golden brown and the bottom of the pastry is cooked.
  • Remove from the oven and cool the squares on a baking tray for about 15 minutes before adding the topping.
    If the pastry has risen in the centre, gently press it down.
  • In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. 
    If you prefer, you can combine the ingredients by hand – it will just take a little longer.
  • Thinly slice the strawberries and add to a small bowl, along with the caster sugar and toss to combine.  Add more sugar if your strawberries are not sweet. Set the strawberries aside for 10 minutes so they absorb the sugar.
  • When ready to serve, spread about 1 ½ teaspoons of the cream cheese mixture into the centre of the pastry square.
    Top with strawberries, being careful not to add too much liquid, and serve.

Notes

  1. Our preference is for butter puff pastry – it will produce a superior result. If you are unable to find it, however, regular puff pastry is fine. Always work with cold pastry. If it becomes too warm it will be difficult to work with and you will not achieve the best result. Place the pastry in the refrigerator to re-chill if necessary. See tips for pastry in the main text of the blog post.
  2. The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15ml or 3 teaspoons. Please adjust your measurement if necessary.
  3. For the best flavour, use good quality vanilla extract which is naturally produced from the vanilla bean. Avoid those which are synthetically flavoured.
  4. Please note, the nutritional information is based on one tart. The nutritional information is an estimate only.

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 136mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Calcium: 28mg | Iron: 1mg