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Creamy Mini Strawberry Tarts

This delicious strawberry dessert is gourmet in taste and better than most pastries you'll find at the store or restaurant. It does take a bit of effort but well worth it since it is an impressive tart.
Servings 12 servings
Author Happy Happy Nester

Ingredients

Pastry Crust

  • 3 cups sifted flour
  • 1 tsp salt
  • 1 ¼ shortening
  • 1 egg
  • 1 tbsp vinegar
  • 6-7 tbsp water

Sabayon Filling

  • 6 egg yolks
  • 1/2 cup milk
  • 2 cups sugar
  • 2 cups unsalted butter room temperature and cubed

Strawberry Tarts Glaze

  • 1 qt strawberries washed and hulled
  • 1 tbsp lemon juice
  • ½ cup sugar
  • 1 tbsp cornstarch

Instructions

Strawberry Glaze Instructions

  • Crush strawberries with your hands and then measure out 1 cup.
  • Place crushed strawberries in a small saucepan.
  • Add lemon juice, ½ cup sugar, and cornstarch to the crushed berries.
  • Cook over low heat, stirring until thickened and clear.
  • Place fresh sliced strawberries in the syrup mixture to coat the strawberries.
  • Set aside to cool.

Pastry Dough Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Sift flour then measure.
  • Combine flour, salt and shortening with a pastry blender.
  • In a small bowl, beat egg and add vinegar, water.
  • Add egg mixture to flour mixture and mix well. The water varies so add more if the dough is dry add a tiny amount of water and if the dough is too wet, add a small bit of flour.
  • Roll pastry 1/8” thick and cut out 6 5” rounds.
  • Place each pastry round over the back of 3” muffin pan.
  • Make 6 pleats in the dough. I rotated the dough since it is difficult to pinch in between the muffin tins.
  • If your dough cracks, smooth out with a wet finger and bridge the gaps.
  • This pastry dough is flaky so you may get some cracks.
  • When placing the dough on muffin cups alternate since you don’t want them side by side and touching.
  • Prick bottom of shells with a fork.
  • Bake in the oven for 5-7 minutes until lightly golden.
  • Take out of oven and place on a rack to cool.
  • The cooled tart shells should slide off the tin. They are pretty delicate, so handle with care.

Sabayon Filling Instructions

  • Whisk the egg yolks in a medium-size saucepan.
  • Add sugar and milk to the yolks.
  • Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line. Also, the mixture’s consistency will be like a runny pudding.
  • Take off the stove and let filling cool. It should settle into two layers.
  • Transfer the filling to a mixing bowl and while it is cooling mix the two layers.
  • Then add in small chunks of the room temperature butter.
  • The filling should thicken like a buttercream.
  • Place dollops of filling in the baked and cooled pastry tarts.
  • Top with slices of freshly dipped strawberries then if you wish to drizzle a bit of the glaze on the strawberries if so desired.
  • Serve fresh. Refrigerate for two days.