Mini tarts with strawberries, lemon cream, and whipped cream (recipe no. 100)
Strawberry Mini Tarts with Lemon Cream and Whipped Cream Strawberry season is short, so I try to make the most of it with simple yet visually appealing and refreshing desserts. I’ve made this mini tart recipe several times whenever I find fresh strawberries, and although it looks more elaborate, it’s not complicated. I used both mini tart pans and muffin tins, and they work just as well. Quick Info Total Time: approx. 2 hours (including cooling) Preparation Time: 50 minutes Baking Time: 10-15 minutes for the shells Servings: 10-12 mini tarts, depending on the size of the molds Difficulty: medium Recipe Type: seasonal dessert, special occasions, or weekends Ingredients Puff Pastry Crust (cups) - 1 package puff pastry (pie crust) - 30 g powdered sugar Lemon Cream - 225 g cream cheese (mascarpone or Philadelphia) - 1-2 tablespoons heavy cream - 100 g granulated sugar - 2 teaspoons lemon zest (from one lemon) - 1 tablespoon lemon juice Strawberry Cream - 300 g chopped strawberries - 170-200 g granulated sugar (I used 170 g) - 2 heaping tablespoons cornstarch (or 3 leveled tablespoons for a firmer consistency) - 60 ml cold water - 25 g butter (1 tablespoon) - 10 whole strawberries Vanilla Whipped Cream - 250 g heavy cream - 1/4 teaspoon vanilla extract - 30 g powdered sugar (or 2 packets vanilla sugar) Decoration - mint leaves - lemon zest Instructions 1. Puff Pastry Crust 1.1. Thaw the pastry sheets according to the package instructions. 1.2. Preheat the oven to 200°C (392°F). 1.3. Sprinkle powdered sugar on the work surface and place the pastry sheet on top. Roll it out gently with a rolling pin until you achieve a thickness of about 3 mm. 1.4. Cut out shapes suitable for the size of the pans used. If you have mini tart pans, use them; if not, muffin or savarin pans will work just as well. 1.5. Place the cut pastry into the molds, with the sugar side facing down. If the molds are not non-stick, lightly grease them with butter. 1.6. Prick the base and sides of the pastry with a fork. 1.7. Bake for 10-15 minutes, or until golden. 1.8. Remove the pan from the oven and let the shells sit for 5 minutes in the molds, then transfer them to a wire rack to cool completely. 2. Lemon Cream 2.1. Grate the zest from one lemon. 2.2. Beat the cream cheese with the heavy cream at medium speed until smooth. 2.3. Add the sugar and mix at a higher speed until completely dissolved. 2.4. Incorporate the lemon zest and juice and mix briefly until fluffy. 2.5. Spoon a teaspoon of cream into each puff pastry cup, spreading a thin layer inside. You can use a piping bag to create a ring of cream towards the edge, forming a border that will hold the strawberry cream. Alternatively, you can shape it directly with a spoon to create a cavity in the center. 2.6. Cover with plastic wrap and refrigerate until assembling the tarts, but no longer than 24 hours. 3. Strawberry Cream 3.1. Wash the strawberries and remove the stems. 3.2. Place 300 g of chopped strawberries in a blender or food processor and blend until pureed. 3.3. Transfer the puree to a heavy-bottomed saucepan. Add the sugar and mix well. 3.4. Dissolve the cornstarch in the 60 ml of cold water, stirring with a spoon to avoid lumps. 3.5. Gradually incorporate this mixture into the strawberry puree, continuously stirring with a whisk. 3.6. Place the saucepan over medium heat, and once the mixture starts to boil and thicken, let it cook for about 2 more minutes. 3.7. Remove from heat and add the butter, stirring until completely melted. 3.8. Cool the mixture for 15 minutes in the refrigerator. 3.9. Dice the remaining 10 strawberries into about 1 cm cubes and add them to the strawberry cream once it has cooled. Gently mix. 3.10. Place the bowl in the refrigerator for at least 3 hours to set well (if you are in a hurry, you can place it in the freezer for 30 minutes, but the result will be slightly different). 4. Vanilla Whipped Cream 4.1. Whip the heavy cream at medium speed, then increase to high speed until it starts to thicken. 4.2. Add the vanilla extract and continue to whip briefly. 4.3. Gradually incorporate the powdered sugar (or vanilla sugar) until you achieve a firm, but not stiff, whipped cream. 5. Assembly 5.1. Remove the puff pastry cups with the lemon cream from the refrigerator. 5.2. Place a generous spoonful of strawberry cream in the center of each tart so that a small peak forms on top. 5.3. Garnish with whipped cream, using a piping bag for a neater appearance or simply with a spoon. 5.4. Decorate each tart with mint leaves and lemon zest. Why I Make This Recipe Often Whenever I find fresh strawberries, I use this recipe because the tarts come together quickly and result in light, refreshing desserts. They can be made in advance, are perfect for guests, and are not overly sweet. Tips and Variations Tips - If using muffin tins, the tarts will be slightly deeper; adjust the amount of cream accordingly. - Do not fill the tarts with strawberry cream until just before serving if you want to keep the pastry crisp. - If you don’t have a blender, you can mash the strawberries with a fork, but the texture won’t be as smooth. Substitutions - Mascarpone can be replaced with Philadelphia cream cheese or another neutral cream cheese. - If you want a plant-based whipped cream, you may need to adjust the sugar. Variations - You can use raspberries or blueberries instead of strawberries, depending on the season. - For a tangier flavor, increase the lemon juice in the cream. - If you want a firmer strawberry cream for transport, add more cornstarch. Serving Ideas - Serve them cold, straight from the refrigerator. - For a special presentation, place half a strawberry on top, along with mint and lemon zest. - They are also great as a Sunday dessert, not just for special occasions. Frequently Asked Questions 1. Can the tarts be made a day in advance? Yes, you can prepare the shells and creams a day ahead, but assemble them with the strawberry cream and whipped cream only before serving to prevent the pastry from getting soggy. 2. Can the baked pastry shells be frozen? Yes, the baked pastry shells can be frozen. Allow them to thaw at room temperature before use. 3. Can cornstarch be replaced with something else? For the consistency of the strawberry cream, cornstarch yields the best results. In its absence, you can try flour, but the texture will be different. 4. What if I don’t have mini tart pans? You can use muffin tins or any small baking dish with low sides. 5. Can it be made without the lemon cream? You can put only strawberry cream in the shells, but the layer of lemon cream helps balance the flavor and isolates the pastry from moisture. Nutritional Values Approximately, for one mini tart (out of 12 servings): - Calories: 210-240 kcal - Protein: 2-3 g - Carbohydrates: 20-25 g - Fat: 13-15 g Values depend on the size of the tart and the amount of cream used. The whipped cream and pastry contribute most of the calories. Storage and Reheating Assembled tarts should be kept in the refrigerator, covered, until serving. They do not hold up well for more than a day, as the pastry will become soggy. Simple pastry shells can be stored in an airtight container for 2-3 days or frozen. The creams can be kept in the refrigerator, separately, for up to 24 hours. Tarts should not be reheated.
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