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