Best 10 Easy Strawberry Tarts Recipes

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From the vibrant hues of ripe strawberries to the delightful sweetness exploding in your mouth, there's no denying the allure of a well-crafted strawberry tart. A treat that combines the flavors of sweet and tart into a harmonious symphony of flavors, it's no wonder that strawberry tarts have become a beloved dessert among many. As the warmer months approach, and strawberries come into their season, it's the perfect time to explore the art of creating these delectable pastries. Here, we present you with a journey into the realm of strawberry tarts, offering a collection of recipes that cater to various skill levels and preferences. Be it a novice baker seeking simple yet impressive treats or an experienced pastry chef looking for creative inspiration—discover the perfect recipe to indulge your strawberry cravings and impress your taste buds with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY TARTS



Strawberry Tarts image

This 6 ingredient strawberry tarts recipe can't get any easier. It's for people who hate to bake because it's so simple no one will ever believe how easy it is to make.

Provided by Ayngelina Brogan

Categories     Canada

Time 15m

Number Of Ingredients 8

225g frozen pastry tart shells
8oz package of cream cheese
1 tsp vanilla
1/2 cup white granulated sugar
1 cup pureed strawberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Cook tart shells according to package instructions.
  • Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
  • Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries.
  • Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to pureed strawberries. Cook, stirring constantly until mixture is clear.
  • Put individual strawberries on top of filling. Pour pureed strawberries on top.

Nutrition Facts : Calories 374 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

STRAWBERRY TARTS



Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

SWEET STRAWBERRY TARTLETS



Sweet Strawberry Tartlets image

Provided by Marcela Valladolid

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups hulled quartered strawberries
1/2 cup sugar, plus 3 tablespoons
5 ounces Maria crackers* (about 1 pack or 32 crackers), or graham crackers
1/4 cup, packed minced piloncillo** (about 2 ounces), or packed brown sugar
8 tablespoons (1 stick) chilled unsalted butter, cubed
1 (8-ounce) bars cream cheese, room temperature
1/2 cup sour cream
1 envelope whipping powdered topping (about 1/4 cup powder)
6 individual tart tins with removable bottoms or 1 (9-inch) tin
Nonstick cooking spray

Steps:

  • Mix the strawberries and 3 tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for 1 hour.
  • Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about 10 minutes. Cool completely.
  • Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining 1/2 cup of sugar and whip until well combined. Add the whipping powdered topping and whip until very fluffy. Drain all but 2 tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared 1 day ahead, covered and refrigerated

STRAWBERRY TART



Strawberry Tart image

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY TART



Strawberry Tart image

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups confectioners' sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly

Steps:

  • Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

HEAVENLY STRAWBERRY TARTS



Heavenly Strawberry Tarts image

I use convenient graham cracker tart shells which I fill with a rich cream cheese layer and cover with gorgeous glazed strawberries.-Julie A. Jahnke, Green Lake, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 8

4 ounces cream cheese, softened
1/4 cup sugar
2-1/4 teaspoons 2% milk
1-1/2 teaspoons sour cream
1/2 teaspoon vanilla extract
6 individual graham cracker tart shells
1-1/2 cups sliced unsweetened strawberries
1 cup strawberry glaze

Steps:

  • In a small bowl, beat the cream cheese, sugar, milk, sour cream and vanilla. Spoon into crusts. Combine the strawberries and glaze; spoon over cream cheese. Refrigerate until serving.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

EASY STRAWBERRY TARTS



Easy Strawberry Tarts image

A friend brought this to a pot luck and I had to try them myself. So easy, but they make such an impact. What a great way to enjoy fresh strawberries! You can also make a strawberry pie - just substitute a pie shell instead of the tart shells.

Provided by Alison J.

Categories     Tarts

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1/4 cup cornstarch
1 1/4 cups sugar
1 pinch salt
1 1/2 cups water
1 (85 g) package strawberry Jell-O gelatin dessert
5 cups fresh strawberries
24 tart shells, baked according to package directions
whipped cream (optional)

Steps:

  • Boil together corn starch, salt, and water until clear, stirring constantly.
  • Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
  • Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
  • Cool until jello sets; serve topped with whipped cream, if desired.

Nutrition Facts : Calories 68.5, Fat 0.1, Sodium 23.6, Carbohydrate 17.1, Fiber 0.6, Sugar 14.8, Protein 0.5

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CLASSIC STRAWBERRY TART



Classic Strawberry Tart image

Provided by Florence Fabricant

Categories     project, dessert, side dish

Time 6h

Yield 6 servings

Number Of Ingredients 6

Pastry cream (see recipe)
Sweet tart pastry (see recipe)
1 1/2 to 2 pints ripe strawberries, as uniform in size as possible
1/3 cup heavy cream
1/3 cup red currant jelly
1 tablespoon kirsch

Steps:

  • Prepare the pastry cream, and refrigerate it for at least 4 hours, until cold.
  • While the pastry cream is chilling, prepare and bake the tart pastry, setting it aside, at room temperature, to cool completely.
  • Sort the strawberries. You will need about 1 1/2 pints, or 20 ounces, to cover the tart. Rinse the berries, remove the hulls, then place them, cut-side down and not touching, on a layer of paper towel on a tray so they can dry completely. If needed, use a hair dryer on a gentle cool setting to make sure the berries are dry.
  • Whip the heavy cream until stiff. When the pastry cream is thoroughly chilled, remove it from the refrigerator and fold in the whipped cream until completely incorporated. Spread this mixture over the bottom of the baked tart shell.
  • Place the berries on the cream in concentric circles as close to each other as possible. The berries should sit on top of the cream, so don't push them down into it. Refrigerate the tart.
  • Place the jelly and the kirsch in a small saucepan, and cook over medium heat until the jelly has melted and starts to bubble. Remove from the heat.
  • Remove the tart from the refrigerator, and using a pastry brush, glaze the berries with the warm jelly mixture, giving them a thin but complete coating. Serve at once, or refrigerate -- but not more than a couple of hours, to prevent the pastry from becoming soggy -- until ready to serve. Remove the ring from the pan before serving.

Tips:

  • For a more intense strawberry flavor, use fresh, ripe strawberries. If using frozen strawberries, thaw them completely before using.
  • To make the tarts ahead of time, bake the tart shells and filling according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, top with whipped cream or fresh strawberries.
  • For a gluten-free option, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • To make the tarts vegan, use a vegan pie crust mix or make your own vegan pie crust. You can also use a vegan cream cheese or coconut whipped cream instead of regular whipped cream.
  • To make individual tarts, use a mini muffin tin instead of a 9-inch pie plate. Bake the tarts for 15-20 minutes, or until the crust is golden brown and the filling is set.

Conclusion:

These easy strawberry tarts are the perfect dessert for any occasion. They're simple to make and always a hit with guests. With their creamy filling, fresh strawberries, and flaky crust, these tarts are sure to please everyone. So next time you're looking for a delicious and easy dessert, give these strawberry tarts a try!

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