Strawberry tartlets recipe
80 min
Easy
Celebrating a birthday soon or expecting guests? That’s the perfect occasion to make these strawberry tartlets. These pastries have a deliciously crisp base and are filled with a creamy mascarpone filling. Topped with fresh strawberries, they’re a true treat. Plus, these strawberry tartlets are surprisingly easy to make yourself.
The tastiest strawberries
For these tartlets, we of course use the very best strawberries from Beekers Berries. Freshly picked and grown with love – and you can taste it in every bite. Want to know more about our strawberries?
The tastiest strawberries
For these tartlets, we of course use the very best strawberries from Beekers Berries. Freshly picked and grown with love – and you can taste it in every bite. Want to know more about our strawberries?
Ingredients dough
90 g butter
75 g sugar
0.5 egg
150 g plain flour
Pinch of salt
180 g butter
150 g sugar
1 egg
300 g plain flour
Pinch of salt
360 g butter
300 g sugar
2 eggs
600 g plain flour
Pinch of salt
Ingredients filling
0.5 lemon
62.5 g mascarpone
4 g vanilla sugar
62.5 ml whipping cream
1 lemon
125 g mascarpone
8 g vanilla sugar
125 ml whipping cream
2 lemons
250 g mascarpone
16 g vanilla sugar
250 ml whipping cream
Ingredients strawberry tartlets
125 g strawberries
0.5 sprig of fresh mint
250 g strawberries
1 sprig of fresh mint
500 g strawberries
2 sprigs of fresh mint
Equipment
Mixer
Tartlet tins (Ø 12 cm)
Method dough
- Preheat the oven to 180°C (top and bottom heat).
- Add the butter and sugar to a bowl and mix. Add the egg and mix again. Finally, add the flour and a pinch of salt, and mix into a crumbly dough.
- Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
- Grease the tartlet tins with butter and dust lightly with flour.
- Roll out the dough with a rolling pin and cut out circles the size of the tins. Line the tins with dough and prick holes in the bottom with a fork.
- Bake the tartlet shells for 20 minutes until golden and cooked through. Leave to cool.
Method filling
- Wash the lemon, grate the zest and squeeze out the juice.
- Add the mascarpone to a bowl, then add the vanilla sugar, lemon zest, lemon juice and whipping cream. Mix until smooth and creamy.
- Keep the filling refrigerated until use.
Method strawberry tartlets
- Divide the filling over the tartlet shells.
- Hull and slice the strawberries, then top the tartlets with them. Garnish with a few mint leaves.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
412 kcal
42 g
18 g
5 g
25 g
Ingredients dough
90 g
75 g
0.5
150 g
Pinch of salt
butter
sugar
egg
plain flour
180 g
150 g
1
300 g
Pinch of salt
butter
sugar
egg
plain flour
360 g
300 g
2
600 g
Pinch of salt
butter
sugar
eggs
plain flour
Ingredients filling
0.5
62.5 g
4 g
62.5 ml
lemon
mascarpone
vanilla sugar
whipping cream
1
125 g
8 g
125 ml
lemon
mascarpone
vanilla sugar
whipping cream
2
250 g
16 g
250 ml
lemons
mascarpone
vanilla sugar
whipping cream
Ingredients strawberry tartlets
125 g
0.5 sprig of
strawberries
fresh mint
250 g
1 sprig of
strawberries
fresh mint
500 g
2 sprigs of
strawberries
fresh mint
Equipment
Mixer
Tartlet tins (Ø 12 cm)
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
412 kcal
42 g
18 g
5 g
25 g
Method dough
- Preheat the oven to 180°C (top and bottom heat).
- Add the butter and sugar to a bowl and mix. Add the egg and mix again. Finally, add the flour and a pinch of salt, and mix into a crumbly dough.
- Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
- Grease the tartlet tins with butter and dust lightly with flour.
- Roll out the dough with a rolling pin and cut out circles the size of the tins. Line the tins with dough and prick holes in the bottom with a fork.
- Bake the tartlet shells for 20 minutes until golden and cooked through. Leave to cool.
Method filling
- Wash the lemon, grate the zest and squeeze out the juice.
- Add the mascarpone to a bowl, then add the vanilla sugar, lemon zest, lemon juice and whipping cream. Mix until smooth and creamy.
- Keep the filling refrigerated until use.
Method strawberry tartlets
- Divide the filling over the tartlet shells.
- Hull and slice the strawberries, then top the tartlets with them. Garnish with a few mint leaves.
Have you made this recipe?
We’d love to see how your strawberry tartlets turned out! Share your photo on social media and tag us @beekersberries.
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What do you think of this recipe?
Making strawberry tartlets for Mother’s Day
Want to surprise your mum on Mother’s Day with a homemade treat? Then this strawberry tartlet recipe is the one for you. The red colour of the strawberries, symbolising love, makes them perfect for Mother’s Day. Plus, Mother’s Day falls right in the Dutch strawberry season – so you can make these tartlets with the freshest, most flavourful strawberries.
Storing strawberry tartlets
Because strawberries and mascarpone cream release moisture quickly, these tartlets aren’t ideal for long storage. Want to prepare them ahead of time? It’s best to store the components separately and assemble the tartlets just before serving. Fully assembled tartlets can be stored in the fridge for up to 1 day.
Tips for keeping strawberry tartlets fresh
- Keep the strawberries, mascarpone cream and pastry shells separate.
- You can make the pastry shells up to 3 days in advance. Let them cool completely and store them in an airtight container at room temperature.
- The mascarpone cream can be made up to 2 days ahead. Store it in an airtight container in the fridge and stir before use to restore its airy texture.
Beekers’ tip: you can freeze the crispy pastry shells in an airtight container for up to 1 month.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
