Mini Strawberry Tarts
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Mini Strawberry Tarts

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 4 tarts
Calories: 280kcal
Author: Jennifer Farley, @savorysimple


Tart Shells (2, 9-inch store-bought pie crusts may be substituted)

  • cups all-purpose flour 12 oz
  • 3 Tbsp granulated sugar
  • 8 oz unsalted butter chilled and cubed
  • 2 large egg yolks
  • ¼ cup cold water
  • ½ tsp pure vanilla extract


  • 24-32 small to medium strawberries 6-8 per tart, see notes, hulled and sliced in half
  • 8 oz mascarpone cheese
  • 1 Tbsp granulated sugar
  • ½ tsp pure vanilla extract
  • Confectioners’ sugar for serving optional


To make the Tart Shells (see notes if using store-bought):

  • Place the flour and sugar in a food processor and pulse a few times to combine. Add butter and pulse several more times until the butter is incorporated.
  • In a small bowl, whisk together the eggs, water, and vanilla. With the machine running, add the liquid ingredients until the dough forms. Turn the mixture out onto plastic wrap, kneading once or twice if there are unevenly mixed spots, then flatten and chill for two hours.
  • On a lightly floured surface, roll the dough to about 1/4 inch thin, then divide into quarters. One at a time, roll each piece around a rolling pin, then unroll into the tart shell, gently pressing the dough into the flutes. Trim away excess dough, and chill for 15 minutes while preheating the oven to 375 degrees F.
  • Place the tart pans on a baking sheet. Use a fork to prick several holes in the bottom of the dough, then top with foil and dried beans. Bake for around 15 minutes, carefully removing the beans midway through, until the dough has firmed up on the bottom. Allow to cool.

To make the Filling:

  • In a small bowl, combine the mascarpone, sugar, and vanilla extract, stirring until smooth. Use a small spatula or spoon to spread evenly between the 4 tart shells (about 2 tablespoons each).
  • Layer the strawberries on top of the filling, starting with the outer circle and moving toward the center.
  • If using, dust with a light layer of sifted confectioners’ sugar.
  • Tart should be served within 2-3 hours for best results.


I recommend starting with 2 pints of strawberries. There will be leftovers, but you’ll be able to pick through the berries to find ones that are similarly sized for presentation
If using store-bought pie dough, roll into the tart shells and bake according to package instructions. Allow to cool before adding the filling.


Calories: 280kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 11mg | Fiber: 1g | Sugar: 7g