If you are searching for a truly delightful dessert that combines fresh fruit, creamy custard, and a crisp buttery shell, this Mini Strawberry Custard Tarts Recipe is an absolute must-try. These charming little tarts offer a perfect balance of textures and flavors, from the tender, flaky shortcrust pastry to the luscious, velvety pastry cream topped with juicy, vibrant strawberries. They are elegant enough to impress guests but simple enough to make any day feel special. Get ready to fall in love with how these mini tarts transform everyday ingredients into something magical and irresistible.

Ingredients You’ll Need

The image shows four views of the pastry preparation process on a white marbled surface. In the top left, a woman's hand holds a spatula lifting a smooth, even, golden round dough disc from a sheet of rolled dough, around five discs visible. The top right shows five golden round dough discs placed inside black baking molds with small holes, arranged on a dark textured mat. The bottom left depicts six strips of golden dough cut in different widths, being held by two woman's hands at both ends, lying flat on the white marbled surface. The bottom right shows six smooth, golden dough discs pressed inside black perforated baking molds, placed on the same dark textured mat. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to this recipe’s success. Each component plays a vital role in bringing out the harmonious flavors and delightful textures of your Mini Strawberry Custard Tarts Recipe. From the rich butter in the crust to the fresh sweetness of strawberries, these ingredients are simple and familiar yet yield extraordinary results.

Powdered sugar (90 g): Adds gentle sweetness and a delicate texture to the pastry crust.
Pastry flour or all-purpose flour (230 g): Provides structure for the tart shells, keeping them tender yet sturdy.
Almond flour (30 g): Enhances flavor with subtle nuttiness and contributes to a flaky crust.
Pinch of salt: Balances the sweetness and enhances the overall flavor profile.
Unsalted butter (110 g, very cold and cubed): The star of the crust, offering richness and a beautiful flaky texture.
Egg (50 g, about 1 egg): Binds the dough together while adding moisture.
Whole milk (500 g): Base for the smooth and creamy pastry cream filling.
Granulated sugar (100 g): Sweetens the custard without overpowering it.
Egg yolk (80 g, about 4-5 yolks): Creates the luxurious, rich custard texture.
Corn starch (25 g, sifted): Thickens the pastry cream perfectly without lumps.
All-purpose flour (25 g, sifted): Adds stability to the custard for a silky finish.
Vanilla bean paste (2 teaspoons): Infuses the cream with fragrant, natural vanilla flavor.
Unsalted butter (50 g, soft/room temperature): Adds silkiness and richness to the custard after cooking.
Heavy cream (200 g, very cold): Whipped to perfection for a light, fluffy topping.
Mascarpone (100 g, cold, full-fat): Adds a luscious creaminess and subtle tang to the whipped topping.
Powdered sugar (40 g, sifted): Sweetens the cream topping gently and smoothes texture.
Fresh strawberries: The star garnish that adds bright color, juicy freshness, and a hint of natural acidity.
Chopped pistachio nuts: Offers a crunchy contrast and a pop of nutty flavor and color.

How to Make Mini Strawberry Custard Tarts Recipe

Step 1: Prepare the Sweet Shortcrust Pastry

The base of your mini tarts starts with a perfectly tender sweet shortcrust. Combine the flour, powdered sugar, almond flour, and salt by sifting them together to ensure an even texture. Then add the very cold cubes of butter and rub between your hands until the mixture resembles fine sand. This technique creates the flaky layers we all adore in a good tart shell.

Step 2: Bring the Dough Together

Slowly add the egg while blending the dough with your hands, mixing just enough to bring it together. Avoid overworking it to keep the crust tender. If the dough feels a bit sticky or warm, pop it in the fridge for 10 to 15 minutes. Then roll it out between silicone mats to a thin 2mm thickness before chilling it again in the freezer for 15 minutes, which helps maintain its structure during baking.

Step 3: Shape the Tart Shells

Using perforated tart rings on top of a perforated ‘air’ baking mat allows for even, crisp baking by letting heat circulate under the tart shells. Cut out eight circles from the dough for the tart bases, carefully transferring them with an offset spatula. Then cut long strips for the sides, pressing them against the rings to shape your delicate tarts. Freeze the assembled shells for 1 hour to firm them up for baking.

Step 4: Bake the Tart Shells

Preheat your oven to 160°C (320°F), no fan. After chilling, trim the edges neatly, then bake for 20 minutes. Remove the rings carefully and continue baking for an additional 5 to 10 minutes until golden brown and beautifully crisp. Let them cool completely to hold their shape and texture perfectly.

Step 5: Make the Pastry Cream Filling

The custard is the heart of this Mini Strawberry Custard Tarts Recipe – creamy, rich, and perfectly balanced. Whisk egg yolks with half the sugar until light and slightly fluffy before blending in the sifted starches and flour with vanilla bean paste to make a smooth paste. Heat milk and the remaining sugar in a saucepan until just simmering, then slowly pour it into the egg mixture while whisking vigorously to temper the eggs.

Step 6: Cook and Finish the Pastry Cream

Return the custard mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and begins to boil—this usually happens about a minute after boiling starts. Strain the cream through a fine sieve to remove any lumps for an ultra-smooth finish. While still warm, fold in softened butter for that unforgettable richness and velvety texture.

Step 7: Prepare the Whipped Topping

Whip cold heavy cream with mascarpone and sifted powdered sugar until soft peaks form. This luscious topping adds lightness and an extra creamy dimension that complements the custard and fresh strawberries beautifully.

Step 8: Assemble the Mini Strawberry Custard Tarts Recipe

Once the tart shells are cool, spoon the pastry cream into each shell generously. Pipe or dollop the mascarpone cream topping over the custard, then crown each tart with halved or sliced fresh strawberries. Finally, sprinkle with chopped pistachios for a delightful crunch and color contrast.

How to Serve Mini Strawberry Custard Tarts Recipe

The image shows a round tart with a golden brown crust as the base. On top of the crust, there is a ring of white cream piped in soft, round dollops around the edge. Inside the cream ring, there are bright red, fresh strawberry pieces cut into small chunks, piled in the center. A few small green pistachio bits and a single green mint leaf are scattered on the strawberries, adding a touch of color. The tart is placed on a white marbled surface with two more similar tarts partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The visual charm of these tarts can be enhanced with extra touches like edible flowers, a dusting of powdered sugar, or a light drizzle of honey or fruit glaze to intensify their fresh look and flavor. The chopped pistachios not only add texture but also bring a beautiful emerald hue that pairs so well with the reds of the strawberries.

Side Dishes

Serve these mini tarts alongside a cup of freshly brewed tea, a light sparkling wine, or even a scoop of vanilla bean ice cream for a dessert spread that delights every taste bud. Their size and richness make them ideal for afternoon tea or as a special treat after dinner.

Creative Ways to Present

Try arranging your Mini Strawberry Custard Tarts Recipe on a rustic wooden board for a charming, casual vibe or on elegant porcelain platters for a more formal gathering. You can also experiment by varying berry toppings—mix in blueberries, raspberries, or even passionfruit pulp for a tropical twist. Serving them in colorful mini tart pans for individual portions adds an extra dash of fun and festivity.

Make Ahead and Storage

Storing Leftovers

Once assembled, these tarts are best eaten the same day, but any leftovers can be stored in the refrigerator in an airtight container for up to two days. The crust will remain somewhat crisp, but the moisture from the filling may soften it slightly.

Freezing

It’s best to freeze only the baked tart shells before filling. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to one month. When ready to use, thaw at room temperature and then bake again for a few minutes to crisp before filling.

Reheating

Reheat frozen tart shells in a 160°C oven for about 5 to 7 minutes until warm and crisp. Avoid reheating after the tarts are filled, as it could melt the custard and cream. For fresh tarts, simply serve chilled.

FAQs

Can I substitute almond flour?

Yes, you can replace almond flour with extra pastry flour if you prefer. Almond flour adds flavor and tenderness but isn’t critical for structural integrity.

What’s the best way to pick strawberries for these tarts?

Choose strawberries that are ripe but firm, with a bright red color and no soft spots. This ensures they stay fresh and don’t release too much juice in the tart.

Can I make these tarts dairy-free?

With some substitutions like coconut cream for heavy cream and plant-based butter alternatives, you can make a dairy-free version. However, the mascarpone adds a unique richness that’s hard to replicate.

How long does it take to make these tarts from start to finish?

The entire process, including chilling and baking, takes approximately four hours, mostly due to dough chilling times. Active hands-on time is about an hour and a half.

Can I use frozen strawberries?

While fresh strawberries provide the best texture and flavor, frozen can work in a pinch. Be sure to thaw and drain them well to avoid soggy tarts.

Final Thoughts

Whipping up this Mini Strawberry Custard Tarts Recipe is an incredibly rewarding experience that brings joy with every bite. The combination of crisp pastry, creamy custard, and fresh strawberries is a crowd-pleaser you will want to make again and again. Whether for a special occasion or an everyday treat, these tarts embody the perfect harmony of simplicity and elegance in dessert form. Trust me, once you try them, they’ll become one of your absolute favorites!