Strawberry Cream Tarts
📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic handmade pastry shell recipe filled with smooth cream and fresh strawberries. Baked to perfection at 400°F, these delicate tarts make a delightful single-serve dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 12 mins | 15 mins | 8 servings |
🔪 Key Equipment
- Sieve
- Mixing bowl
- Knives
- Rolling pin
- Tart molds
- Baking sheet
Ingredients
Tart Shells
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 3/4 cups | Flour | sifted |
| 1 cup | Powdered Sugar | icing sugar, sifted |
| 1/4 tsp | Salt | None |
| 1/2 cup | Butter | sweet butter |
| 1/2 cup | Shortening | None |
| 2 | Eggs | None |
| 1 tsp | Vanilla Extract | None |
Filling & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| To taste | Cream | whipped or pastry cream |
| To taste | Strawberries | fresh, sliced |
Instructions
Step 1: Prepare the Dough
- Sift the 2 3/4 cups flour, 1 cup icing sugar, and 1/4 tsp salt through a sieve into a big bowl and mix together.
- Make a well in the middle of the dry ingredients.
- In a separate bowl, beat the 2 eggs together with 1 tsp vanilla extract.
- Add the 1/2 cup sweet butter, 1/2 cup shortening, and the egg mixture into the flour well. Cut into the dry mixture using 2 knives until a cohesive dough forms.
Step 2: Shape and Bake
- Roll out dough on a lightly floured surface and press fit into tart molds.
- Bake in a preheated oven at 400°F for 10 to 12 minutes until pale golden brown.
- Remove from oven and allow the shells to cool completely.
Step 3: Assemble
- Fill each cooled pastry shell with cream, then top generously with fresh strawberries.
💡 Make-Ahead & Storage: Baked tart shells can be stored in an airtight container for up to 2 days before filling with cream and strawberries.
Original Recipe Scan
