Light and refreshing, these mini strawberry tarts are the perfect dessert to use all of those fresh strawberries coming in. With a flaky crust and homemade whipped cream on top, these are a delightful summer treat for a special event or a regular Tuesday evening.

We went strawberry picking a couple of weeks ago and have been on such a strawberry kick making all of the strawberry things. We canned a couple of jar of jam which was such a fun experience to do with my 3-year-old and we have been enjoying fresh strawberry jam on sourdough bread for breakfast.

When we first came home with fresh strawberries, my husband mentioned that he would like to have a strawberry tart. He didn’t have anything specific in mind, so I set out to make the perfect miniature strawberry tarts and I think I finally landed on it.

pie crust and muffin pan on table

What is in the strawberry tart?

Pie crust

These tarts start with a pie crust. You could easily make your own or buy a store bought pie crust, if you prefer. I used this sourdough pie crust and it turned out absolutely perfect. Just the right amount of flakiness, but sturdy enough to hold together.


Of course, a strawberry tart MUST have strawberries in it. I used fresh picked strawberries, but you could use store-bought or even frozen strawberries. They are then mixed with a drizzle of honey and a little lemon juice, creating the perfect sweet and sour balance. The lemon juice also helps to pull out the strawberry flavor and creates a little juice.

Whipped cream

You could buy whipped cream, for sure, but my personal preference is to make my own. It is not only healthier, but is also creamier, lighter, and just plain tastes better. If you’ve never made whipped cream at home, it is so incredibly easy. You only need three ingredients: heavy cream, maple syrup, and vanilla. Everything goes in the blender and you whip it all up until it thickens. It really is that simple.

strawberries, lemons, and honey

What is the process for making the strawberry tarts?

You will want to start with your pie crust. If you are making your own, be sure and prepare it ahead of time so that it has time to chill before baking. Roll out the pie crust and cut into circles using a 4inch circle cutter or a glass. You will need enough circles to fill 12 muffin cups.

Once the circles are cut, spray a muffin pan with non-stick spray and gently fit the circles down inside the cups.

Next prepare the strawberries. Wash and slice the strawberries and place them in a medium bowl. Drizzle 1-2 tablespoons of honey over the strawberries and then add 1/2 fresh lemon, squeezed. Stir this together. If there is a lot of juice, you will want to drain some of it off so that your tarts do not get soggy when they bake.

Fill the muffin cups with strawberries until they are about 1/2 – 3/4 cups full. Bake at 350 for 20 minutes or until the tarts are lightly browned.

Allow to cool completely and top with whip cream.

strawberry tarts on cooling rack

How long will the strawberry tarts keep for?

The strawberry tarts should be stored in the refrigerator and will keep fresh for 3-4 days. Store whip cream separately. They definitely start to become soggy after sitting for a couple of days, so I recommend eating them as sooner rather than later.

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strawberry tarts on table

Mini Strawberry Tart

Lightly sweetened strawberries inside a flaky pie crust and topped with whipped cream.Truly a refreshing summer treat.


  • 1.5 cups strawberries, sliced
  • 2 TB honey
  • 1/2 lemon, juiced
  • 1 pie crust

Whipped cream

  • 1.5 cups heavy cream
  • 1 tsp vanilla
  • 1 tsp maple syrup


  • Preheat oven to 375
  • Spray a muffin pan with non stick spray
  • In a small bowl, mix sliced strawberries, honey, and lemon juice. Set aside.
  • Prepare pie crust. Cut into 4in circles and place into greased muffin tin.
  • Fill with strawberries.
  • Bake at 375 for 20 minutes or until crust is baked and lightly browned.
  • Let cool completely. Top with whipped cream and enjoy!

Whipped Cream

  • Place all ingredients in blender and blend on high until stiff peaks form.

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