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Bakery-Style Mini Strawberry Glazed Tarts

Elegant mini tartlets featuring a buttery shortbread crust, smooth vanilla cream cheese filling, and fresh strawberries coated in a glossy apricot glaze.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 24 tartlets
Course: Dessert, Tea Time
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Tart Shell (Pâte Sablée)
  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 9 tbsp unsalted butter cold and cubed
  • 1 large egg yolk
  • 1 tbsp heavy cream or ice water
Cream Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 0.5 cup heavy whipping cream cold
Topping & Glaze
  • 1 lb fresh strawberries small, whole or sliced
  • 0.5 cup apricot jam strained
  • 1 tbsp water

Equipment

  • Mini tart pan or muffin tin
  • Food processor or pastry cutter
  • Electric Mixer
  • Pastry brush
  • Piping bag

Method
 

  1. Combine flour, powdered sugar, and salt in a processor. Pulse in cold butter until mixture resembles crumbs.
  2. Add egg yolk and cream. Pulse until dough clumps. Form into a disc, wrap, and chill for 30 minutes.
  3. Preheat oven to 375°F. Roll dough and press into mini tart pans. Prick bottoms with a fork.
  4. Bake for 12-15 minutes until golden. Cool completely in pans.
  5. Beat softened cream cheese and powdered sugar until smooth. Add cold heavy cream and vanilla; whip until fluffy and stiff.
  6. Pipe filling into cooled tart shells.
  7. Top with strawberries. Microwave apricot jam and water, strain, and brush over fruit for a glossy finish.
  8. Refrigerate for 30 minutes before serving.

Notes

For best results, assemble tarts the same day you plan to serve them to keep the crust crisp.