Make these delicious strawberry tartlets at home with my easy, foolproof recipe—perfect for summer desserts! Enjoy a buttery tart crust filled with vanilla pastry cream and topped with juicy, sweet, and delicious strawberries.
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For all the strawberry lovers out there, this strawberry tartlet recipe is the individual portion version of my traditional French strawberry tart. It's a classic in France and one of our favorite desserts at home when the strawberry season arrives.
Made up of just two parts, this dessert has a crunchy shortcrust tart pastry base "pâte sablée" and a French pastry cream filling (crème pâtissière), topped with fresh, juicy strawberries. The sweet and slightly tangy flavor of the fresh strawberries perfectly completes this delightful treat.
It's the must-have summer dessert, found in bakeries all over France, often at a high price. But since it's such an easy recipe to make at home, strawberry season is the perfect time to enjoy making your own tartlets to share with family on any occasion.
Why you'll love this recipe
Craving for more strawberry recipes? Give these a try: Strawberry Whipped Cream Cake, Fresh strawberry Cake, Strawberry Charlotte, French Fraisier, Rustic Strawberry Tart, No-Bake Strawberry Cheesecake, Strawberry Mascarpone Cake.
Ingredients Notes
You will need these ingredients to make these mini strawberry tarts:
- Tartlet Shells: A buttery shortbread crust made with all-purpose flour, almond flour, powdered sugar, salt, cold unsalted butter, and one egg. (For a crunchier base, follow the recipe for sweet pastry dough).
- Vanilla Pastry Cream: Made with whole or semi-skimmed milk, half a vanilla bean or pure vanilla extract, egg yolks, granulated sugar, all-purpose flour, cornstarch, and cold unsalted butter.
- Strawberries: Use a seasonal variety of strawberries that are ripe, tender, and juicy.
How To Make Fresh Strawberry Custard Tartlets
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Tartlet crusts
- In a large bowl, mix together the dry ingredients: flour, powdered sugar, and almond flour.
- Add the cold butter pieces and mix with your fingertips until you get a sandy texture.
- Incorporate the egg and quickly mix the dough, trying to form a homogeneous ball.
- Cover with plastic wrap and place in the refrigerator for 30 minutes.
- Roll out the dough with a rolling pin between two sheets of parchment paper to a thickness of about 3-4 mm.
- Place the dough disk in the freezer for a few minutes before cutting out circles and strips to line your tart pan or tart ring.
- Place the tartlet shells on a baking sheet lined with parchment paper, then freeze for at least 2 hours.
- Bake in a preheated oven at 175°C (350°F) for about 15-20 minutes until they are golden brown.
- Let them cool completely at room temperature.
Vanilla custard filling
- Heat the milk with the split and scraped vanilla bean in a medium saucepan over medium heat until it comes to a boil, then let it infuse for a few minutes.
- Meanwhile, whisk the egg yolks with the sugar in a separate bowl, then add the flour and cornstarch until you get a smooth mixture.
- Pour the hot milk in all at once in the egg mixture and mix to incorporate, then transfer back to the saucepan and cook the pastry cream over medium heat, stirring constantly until it thickens.
- Off the heat, incorporate the cold butter pieces, then pour the hot pastry cream into a rectangular dish.
- Cover with plastic wrap, pressing it directly onto the surface of the cream, and let it cool in the fridge.
Tartlet assembly
- Whip the pastry cream with an electric mixer for a few moments to soften its texture.
- Fill the cooled tartlet shells with the custard filling and smooth the surface with an offset spatula.
- Decorate with whole fresh strawberries or arrange sliced strawberries, and add edible flowers, crushed pistachios, or fresh mint or basil leaves.
- Place the strawberry tartlets in the fridge for 1 hour before serving.
Serving Suggestions
- With Fresh Whipped Cream: Serve each tartlet with a dollop of freshly whipped cream on the side and strawberry sauce.
- Drizzled with Chocolate Sauce: Add a drizzle of warm chocolate sauce over the strawberries for a decadent touch.
- Paired with a Scoop of Ice Cream: Serve with a scoop of vanilla or strawberry ice cream for a delightful contrast in temperatures and textures.
- Dusting of icing sugar: Lightly dust the tartlets with powdered sugar just before serving for an elegant finish.
- With a Side of Fruit Coulis: Pair the tartlets with a side of berry or strawberry coulis to enhance the fruity flavor.
- Sprinkled with Crushed Pistachios: Add a sprinkle of crushed pistachios for a crunchy texture and a nutty flavor.
Tips for this recipe
Storage instructions
Refrigerator: Store the mini strawberry tarts in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days.
Freezing: The tart shells alone or filled with pastry cream can be frozen for up to 3 months (without the strawberries).
Variations & Substitutions
Recipe questions
What kind of pastry is best for strawberry tartlets?
Shortcrust or sweet pastry is ideal for strawberry tartlets. It provides a crunchy and slightly sweet base that pairs perfectly with pastry cream and strawberries.
Can I use store-bought pastry for the tartlets?
Yes, you can use store-bought shortcrust or sweet pastry to save time. Just follow the same steps for rolling, freezing, and baking.
How do I prevent the pastry from collapsing during baking?
Press the dough well into the corners and sides of the molds and prick the dough with a fork to prevent air bubbles. You can also blind bake by covering the dough with parchment paper and filling it with baking weights.
Can I prepare the tartlet shells in advance?
Yes, you can prepare the tartlet shells in advance and freeze them for up to 3 months. Bake them directly from the freezer when ready to use.
Can You Use Frozen Strawberries for the Tartlets?
It's best to use fresh strawberries for the tartlets, as frozen strawberries can make the tartlets too soggy when they thaw.
How do I keep the strawberries looking fresh on the tartlets?
Brush the strawberries with a neutral glaze or slightly warmed apricot jam to give them a beautiful shine and keep them fresh.
Can I use other fruits for the tartlets?
Yes, you can use other fruits like raspberries, blueberries, or a mix of berries. Adjust the glaze and garnishes to complement the chosen fruits.
How to Prevent the Crust from Getting Soggy?
To prevent the crust from getting soggy, you can brush the pre-baked tart shell with a bit of melted white chocolate or give it an egg white wash and bake the tart shells for an additional 5 minutes.
More Tartlet Recipes
I hope you love these French strawberry tarts. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
French Strawberry Custard Tartlets
- Total Time: 1 hour 18 minutes
- Yield: 8 tarts
Description
Strawberry tartlets with pastry cream on a buttery shortcrust base and topped with super juicy and fruity fresh strawberries (makes about 8 tartlets).
Ingredients
Shortcrust Pastry
- 250 g(2 cups) flour - all-purpose
- 90 g (¾ cup) powdered sugar
- 40 g (⅓ cup) almond flour
- 1 pinch of salt
- 150 g (⅔ cup) butter - unsalted and cold
- 1 egg
Pastry Cream
- 250 ml (1 cup) milk
- ½ vanilla bean
- 40 g egg yolks - 3 yolks
- 50 g (¼ cup) granulated sugar
- 10 g (1tbsp) flour - all-purpose
- 10 g (1 tbsp) cornstarch
- 25 g (2 tbsp) butter - unsalted and cold
- 500 g (4 cups) Fresh strawberries
Instructions
Make the tart shells
- Place the dry ingredients in a large bowl: all-purpose flour, powdered sugar, almond flour, and a pinch of salt.
- Add the cold butter pieces and mix with your fingers until the mixture becomes sandy.
- Add the egg and mix until a homogeneous dough ball forms.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Roll out the dough between two sheets of parchment paper and place it in the freezer for about 5 minutes before lining your tartlet molds or pastry rings (see my article on tartlet shells for success tips). Place
- the tartlet shells in the freezer for at least 2 hours (or overnight).
- Preheat the oven to 175°C (350°F) and bake the tartlet shells for about 15-20 minutes until they are golden brown. Let them cool completely.
Make the pastry cream
- Heat the milk with the split and scraped vanilla bean until it boils, then let it infuse for at least 10 minutes.
- In another bowl, whisk the egg yolks with the sugar, then incorporate the flour and cornstarch. Reheat the milk, remove the vanilla bean, and pour the hot milk over the egg yolk mixture while whisking continuously.
- Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens.
- Off the heat, add the cold butter pieces and stir until incorporated.
- Pour the hot pastry cream into a rectangular dish, cover with plastic wrap, and refrigerate until cooled.
Assembling the Strawberry Tartlets
- Take the pastry cream out of the refrigerator and quickly whisk it with an electric mixer to smooth it out.
- Fill the center of the tartlets with the pastry cream and smooth it with a spatula.
- Decorate with whole or sliced strawberries.
- Add edible flowers, crushed pistachios, fresh basil leaves, or mint leaves, and enjoy.
Notes
Storage
Store in the refrigerator for up to 3 days in an airtight container or covered with plastic wrap, and up to 3 months in the freezer (preferably freeze the tartlet shells with the pastry cream only).
Tips & Tricks
- Follow mytartlet shells recipe for perfect tart shells.
- Allow all preparations to cool completely before filling to avoid any surprises.
- Add a layer of almond cream filling to the tartlet shells for extra texture.
- Add a layer of strawberry compote or strawberry jam before filling with pastry cream.
- Serve with strawberry coulis, homemade whipped cream, or chocolate sauce.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: tart, tarts, tartlets
- Cuisine: French
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