There is something truly magical about a dessert that feels both elegant and approachable, and that’s exactly what you get with this Strawberry Tartlets with Cream Cheese Filling Recipe. Imagine a crisp, buttery shortbread crust hugging a luscious cream cheese and strawberry filling, bursting with fresh fruit flavor and a lovely hint of vanilla. These tartlets are perfect for sharing with friends or treating yourself to a sweet moment of bliss. Whether it’s a cozy afternoon tea or a bright addition to your holiday table, this recipe delivers on taste, texture, and visual delight.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simple, but each one plays an essential role in the final masterpiece. From the rich cream cheese base to the fresh strawberries that provide that signature burst of flavor, every element works together harmoniously.
- All-purpose flour (1 1/2 cups): Provides the sturdy foundation for the shortbread crust with just the right bite.
- Powdered sugar (1/2 cup): Adds gentle sweetness and helps create a tender crust texture.
- Sea salt (1/4 tsp): Enhances the overall flavor by balancing the sweetness.
- Unsalted butter (4 Tbsp, very cold and cubed): Key for that flaky, melt-in-your-mouth crumb in the crust.
- Vanilla extract (2 tsp total): Infuses warmth and depth into both the crust and filling.
- Egg yolk (1): Binds the crust ingredients and contributes to its golden color.
- Ice-cold water (3 Tbsp): Just enough to bring the dough together without making it tough.
- Fresh strawberries (1 1/2 cups hulled + 1/2 cup sliced): The star fruit providing natural sweetness and vibrant color.
- Granulated sugar (1/2 cup): Sweetens the strawberry filling to perfection.
- Powdered gelatin (1 Tbsp, unflavored): Ensures the creamy filling sets just right without being stiff.
- Full fat cream cheese (4 ounces): Brings smooth creaminess and a slight tang to the filling.
- Heavy whipping cream (1/2 cup): Whipped to soft peaks, it lightens the filling for an airy texture.
How to Make Strawberry Tartlets with Cream Cheese Filling Recipe
Step 1: Prepare the Shortbread Crust
Start by combining the all-purpose flour, powdered sugar, sea salt, and cold cubed butter in a food processor. Pulse until the mixture resembles coarse sand—a key texture for a tender crust. Then, add vanilla extract, egg yolk, and ice-cold water by pulsing further until the dough begins to clump together. If it feels too dry, add an extra tablespoon of water. Divide the dough into two disks, wrap them in plastic, and chill for 30 minutes. This resting step lets the butter firm up again, resulting in a flakier crust.
Step 2: Bake the Tartlet Shells
Once chilled, remove one dough disk at a time and divide it into four equal portions. Lightly dust the mini tart pans with flour before pressing the dough evenly along the bottom and sides, trimming the excess. Don’t forget to prick the bottoms with a fork to prevent puffing during baking. Arrange the tart pans on a baking sheet and bake at 350 degrees for about 10 minutes or until they turn lightly golden. Let them cool completely before removing the rims to avoid breaking the delicate crusts.
Step 3: Make the Strawberry Cheesecake Filling
Puree the hulled strawberries in a blender until smooth. For a silky filling, strain the puree through a mesh sieve to remove seeds, returning the smooth juice back to the blender. Add granulated sugar, powdered gelatin, cream cheese, and vanilla extract, then blend on high until the mixture is perfectly smooth without any lumps. Set this aside while you whip the heavy cream to stiff peaks. Gently fold the strawberry mixture into the whipped cream with a spatula until everything is combined without deflating the airy texture.
Step 4: Assemble and Chill
Pour the luscious cream cheese filling evenly into each cooled tartlet shell, smoothing the tops with an offset spatula. Refrigerate the tartlets for a few hours to set, then cover with plastic wrap and chill overnight. Patience here truly pays off, as the flavors meld beautifully and the filling firms to a perfect sliceable consistency.
How to Serve Strawberry Tartlets with Cream Cheese Filling Recipe
Garnishes
Before serving, adorn your tartlets with fresh sliced strawberries for a gorgeous pop of color and fresh fruit flavor. A light dusting of powdered sugar or a small sprig of mint can elevate the presentation and add a touch of elegance. These simple garnishes create an inviting look that’s sure to impress guests.
Side Dishes
While these tartlets shine perfectly on their own, they pair wonderfully with a cup of freshly brewed tea or a glass of sparkling rosé. A small scoop of vanilla bean ice cream or a dollop of whipped cream on the side can also make dessert feel even more indulgent, especially during warm-weather gatherings.
Creative Ways to Present
For a fun twist, serve the strawberry tartlets on a rustic wooden board alongside bowls of extra fresh strawberries and whipped cream. Alternatively, arrange them on pretty dessert plates with edible flowers for a spring or summer celebration. You could also create mini dessert boxes for parties, turning each tartlet into a charming, portable treat.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Tartlets with Cream Cheese Filling Recipe leftovers will keep beautifully in the refrigerator when covered tightly with plastic wrap or stored in an airtight container. They stay fresh for up to five days, making them a convenient treat to enjoy throughout the week without compromising texture or flavor.
Freezing
Freezing is not ideal for these tartlets because the fresh strawberries and cream cheese filling can lose their texture after thawing. However, you can freeze the unbaked tartlet shells separately for up to one month. Just thaw completely and bake as directed when ready to use.
Reheating
Since these tartlets are best enjoyed chilled, reheating is generally not recommended. If you want to soften the crust slightly, allow the tartlets to sit at room temperature for about 10 minutes before serving. This way, you preserve the beautiful creaminess and fresh strawberry flavor without altering the texture.
FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries give you the best flavor and texture, you can use frozen ones if fresh are unavailable. Just make sure to thaw and drain excess liquid before pureeing to prevent the filling from becoming too watery.
Is there a substitute for the gelatin?
If you prefer a gelatin-free version, you can try agar-agar powder, but keep in mind it sets differently and may change the texture slightly. Another option is to use a no-bake cheesecake filling recipe that relies on cream cheese and whipped cream without gelatin.
Can I make these tartlets gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in equal amounts, and check that your powdered gelatin and other ingredients are gluten-free certified. The crust might be a bit more delicate, so handle with care when pressing into pans.
How long do I need to chill the tartlets before serving?
Ideally, chill the tartlets overnight for the filling to fully set and flavors to meld. If short on time, 3 to 4 hours will work, but the texture will be firmer and more cohesive after a longer chill.
Can I use other berries instead of strawberries?
Yes! Blueberries, raspberries, or a mixed berry combination can be used to make variations of this tartlet. Keep the quantity the same, and adjust sugar slightly depending on the sweetness of the berries you choose.
Final Thoughts
If you’re looking for a dessert that combines freshness, creaminess, and a buttery crunch all in one, this Strawberry Tartlets with Cream Cheese Filling Recipe will quickly become a beloved favorite. It’s a wonderfully rewarding project that’s as impressive as it is delicious. I can’t wait for you to try making them and share these delightful tartlets with the people you love!
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Strawberry Tartlets with Cream Cheese Filling Recipe
- Total Time: 8 hours 30 minutes
- Yield: 8 tartlets
Description
Delight in these elegant Strawberry Tartlets featuring a buttery shortbread crust filled with a smooth, creamy strawberry cheesecake filling. Fresh strawberries blended with cream cheese and whipped cream create a light, luscious dessert perfect for any occasion. Refrigerated overnight to set, these tartlets are topped with fresh strawberry slices for a refreshing finish.
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour (unbleached)
- 1/2 cup powdered sugar
- 1/4 tsp sea salt (fine)
- 4 Tbsp unsalted butter (very cold and cubed)
- 1 tsp vanilla extract (pure)
- 1 egg yolk
- 3 Tbsp ice-cold water, plus up to 1 Tbsp more if needed
Strawberry Cheesecake Filling
- 1 1/2 cups fresh strawberries (hulled)
- 1/2 cup granulated sugar
- 1 Tbsp powdered gelatin (unflavored)
- 4 ounces full fat cream cheese
- 1 tsp vanilla extract (pure)
- 1/2 cup heavy whipping cream
- 1/2 cup fresh strawberries (sliced, for garnish)
Instructions
- Prepare Shortbread Crust Dry Ingredients: Add flour, powdered sugar, sea salt, and cubed cold butter to a food processor. Pulse until the mixture resembles coarse sand, ensuring the butter is well incorporated but still pea-sized.
- Incorporate Wet Ingredients: Add vanilla extract, egg yolk, and ice-cold water to the food processor. Pulse until the dough begins to clump together. If the dough does not hold when pinched, add an extra tablespoon of cold water and pulse again.
- Chill Dough: Transfer dough onto a floured surface and divide into two equal portions. Shape each into a ball, then flatten into disks. Wrap each disk with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Tart Shells: Preheat the oven to 350°F (175°C). Remove one dough disk from the refrigerator and divide it into four equal portions. Lightly dust portions with flour, then press each into the bottom and up the sides of mini tart pans. Trim excess dough and prick the base multiple times with a fork to prevent puffing.
- Bake Tart Shells: Place tart pans on a baking sheet and bake for 10 minutes, or until the crusts are lightly golden. Remove from oven and let cool on a wire rack. Repeat this shaping and baking process with the second dough disk.
- Cool Crusts Completely: Allow tart shells to cool completely before removing rims to maintain tartlet shape and prepare for filling.
- Make Strawberry Puree: Place hulled strawberries in a blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds. Return the smooth puree to the blender.
- Prepare Cheesecake Filling: Add granulated sugar, powdered gelatin, cream cheese, and vanilla extract to the strawberry puree in the blender. Blend on high speed until smooth and free of lumps. Set aside.
- Whip Heavy Cream: In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form, ensuring a light and airy texture.
- Combine Whipped Cream with Strawberry Filling: Gently fold the strawberry cream cheese mixture into the whipped cream using a rubber spatula. If lumps remain, whisk by hand briefly until smooth and fully combined.
- Assemble Tartlets: Evenly pour the strawberry cheesecake filling into each cooled shortbread crust. Smooth the tops with an offset spatula for a neat finish.
- Chill Tartlets: Refrigerate the assembled tartlets for a few hours until the filling sets firmly. Cover with plastic wrap and refrigerate overnight for optimal texture and flavor melding.
- Garnish and Serve: Just before serving, garnish each tartlet with sliced fresh strawberries for added freshness and decoration.
- Store Leftovers: Cover leftover tartlets and store in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure butter is very cold for the crust to achieve a flaky texture.
- If the dough is too dry, add cold water gradually, one teaspoon at a time, to avoid a sticky dough.
- Pricking the crust with a fork before baking prevents air bubbles and puffing.
- Blending the filling until smooth and lump-free is key for a creamy texture.
- Gently folding whipped cream into the filling preserves the airy consistency.
- Refrigerate tartlets overnight to allow gelatin to fully set the filling.
- Use fresh, ripe strawberries for the best flavor and texture in both the filling and garnish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
