Strawberry Tarts Recipe
Strawberry Tarts are such small cute treats with a crisp buttery shell and a soft strawberry filling which is little tangy and sweet at same time. The texture is so nice, you get that crumbly bite from the tart and smooth creamy feel from the filling. It’s something you will like to make when you want to do something different.
Servings8 Tarts
Ingredients
FOR THE STRAWBERRY FILLING:
- ½ cup hung curd
- ¼ cup powdered sugar
- ¼ cup strawberry puree
Instructions
Baking Tarts:
- Take maida in a bowl, add salt, baking powder and sugar to it. Whisk it well. Now add butter.
- Rub it with your fingers, it will look more like breadcrumbs. Now add few drops of water and bring it together to form a soft non sticky dough.
- Cling wrap it and refrigerate it for at least 30 minutes.
- Take the dough from the fridge and roll it slightly thin and even to about ¼ inch thickness , cut small squares slightly bigger than your tart molds.
- Prepare your tart moulds, brush it well with melted butter. Set aside.
- Lay the dough on the tart mould. Trim the extras and line it well.
- Now scrap the remaining dough and repeat the process till the entire dough finishes.
- Now the tart moulds are neatly lined.
- Arrange it in a baking tray and prick each tart using a fork.
- Preheat oven at 180 deg C.
- Bake in preheated oven at the same temperature for 12-15 minutes or until the edges are golden.
- Cool down the tarts completely.
Strawberry Filling :
- Take hung curd in a mixing bowl, add powdered sugar whisk well.
- Then add strawberry puree and whisk it well for 2-3 minutes.
- Spoon the mixture into the piping bag / piping container.
Strawberry Tarts:
- Now pipe the mixture in swirls inside the tarts.
- Sprinkle edible color sprinklers.
- Cool down and store in airtight container.
- Rich buttery flaky melt in the mouth tarts ready.
Notes
- Rest the dough – I always keep the tart dough in fridge for at least 20–30 minutes so it stays firm and easy to roll. This also helps the baked shell turn more crisp.
- Roll evenly – Try to roll the dough in even thickness all over. This makes sure the tarts bake evenly without one part getting too dark.
- Prick before baking – I prick the tart base with a fork so it doesn’t puff up much while baking. Just a few light pricks is enough.
- Cool before filling – Always make sure the tart shells are cooled fully before adding the filling, else it can turn soggy quickly.
- Thicken watery puree – If your strawberry puree is too watery, I cook it for few minutes to thicken. This helps the filling stay in place.
Nutrition Facts
Strawberry Tarts Recipe
Amount Per Serving (35 g)
Calories 94
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 13mg4%
Sodium 46mg2%
Potassium 44mg1%
Carbohydrates 12g4%
Fiber 0.3g1%
Sugar 6g7%
Protein 2g4%
Vitamin A 141IU3%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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