Ah, springtime! The season of vibrant colors, blooming flowers, and, of course, fresh, juicy strawberries. These tiny Strawberry Cheesecake Tart are the perfect way to celebrate the arrival of warmer weather. They’re bursting with creamy cheesecake filling, a hint of almond, and a beautiful strawberry topping – a delightful balance of textures and flavors in every bite.

As a chef who loves to play with textures and flavors, I find these mini tarts a favorite. They’re surprisingly easy to make, even for beginner bakers. The best part? They’re delightful to share with friends and family. Imagine a table filled with these little gems – they’re guaranteed to disappear quickly!

Let’s get baking!

 

Ingredients for Tiny Strawberry Cheesecake Tart

• For the Tart Shells:
  • • 2 1/2 cups (250g) all-purpose flour, sifted
    • 2/3 cup (80g) powdered sugar
    • 2/3 cup (140g) salted or unsalted butter, cold and cubed
    • 1/3 cup (30g) almond powder
    • 1 large egg
    • A few drops of vanilla extract
• For the Cheesecake Filling:
  • • 20oz (500g) cream cheese, softened to room temperature
    • 1/2 cup (100g) granulated sugar
    • 1 cup (230g) heavy whipping cream
    • 1/2 cup (50g) powdered sugar
• For the Topping:
  • • Powdered sugar for dusting
    • 1/2 lb (225g) fresh strawberries, sliced

Equipment

• Food processor (optional, but makes things easier)
• Rolling pin
• Mini tart pans (makes about 12-14 tarts)
• Mixing bowls (one large, one medium)
• Electric mixer (handheld or stand mixer)
• Spatula
• Pastry brush
• Parchment paper

Directions for Tiny Strawberry Cheesecake Tart

• Make the Crust: In a food processor (or by hand, using a pastry cutter), combine the flour, powdered sugar, and almond powder. Pulse a few times until crumbly. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and vanilla extract. Slowly drizzle the egg mixture into the flour mixture while pulsing until combined. Be careful not to overmix!
• Chill the Dough: Transfer the dough to a plastic wrap and flatten it into a disc. Wrap tightly and refrigerate for at least 30 minutes (or up to an hour).
• Preheat the Oven: While the dough chills, preheat your oven to 375°F (190°C). Line your mini tart pans with parchment paper for easier removal later.
• Roll and Shape:
  • • Roll the chilled dough to about 1/8-inch thick on a lightly floured surface.
    • Cut dough circles using a cookie cutter larger than your tart pan.
    • Press the dough circles into the tart pans, easing them into the corners.
    • Prick the bottom of each tart crust with a fork a few times to prevent it from puffing up while baking.
• Blind Bake:
  • • Line the tart shells with parchment paper and fill them with pie weights (or dried beans).
    • Bake for 10-12 minutes until the edges are lightly golden brown.
    • Remove the pie weights and parchment paper and bake for 5 minutes.
    • Let the tart shells cool completely before filling.
• Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the heavy whipping cream and powdered sugar and continue beating until light and fluffy.
• Assemble the Tarts: Spoon the cheesecake filling into each one once the tart shells are cool. Smooth out the tops with a spatula.
• Top with Strawberries: Gently arrange the sliced strawberries over the cheesecake filling. You can get creative here! Make a beautiful design or scatter them randomly.
• Chill and Serve: Refrigerate the tarts for at least 2 hours or until the filling is set. Before serving, dust the tops with powdered sugar for an extra touch of sweetness.

Serving and Sides

These mini tarts are perfect for a light dessert or afternoon tea treat. They yield roughly 12-14 tarts, depending on the size of your tart pans.

As for sides, these little gems are delicious on their own. However, if you’d like to add a touch

FAQs:

Can I use a pre-made pie crust?

Absolutely! A store-bought pie crust is a perfectly acceptable option if you’re short on time. Just thaw the crust according to package instructions and follow the recipe from step 4 onwards.

I don’t have almond powder. Can I substitute it with something else?

Yes, you can! You can replace the almond powder with equal ground flour or finely ground oats. However, the almond powder adds a subtle nutty flavor that complements the other ingredients beautifully.

My crusts seem too crumbly. What did I do wrong?

There are a couple of possibilities. First, make sure you keep the dough the same. Once the ingredients are just combined, stop processing. Second, if the butter is too warm, it can cause the dough to be crumbly. Try chilling the dough for an extra 30 minutes before rolling it out.

My tarts are leaking filling. How can I prevent this?

There are two reasons why this might happen. First, the filling might seep if the tart shells were not fully baked. Make sure to blind-bake the shells according to the instructions for at least 15 minutes before adding the filling. Second, if the cheesecake filling is too runny, it might leak. Ensure the cream cheese is softened to room temperature, and you don’t overmix the filling once the cream is added.

Can I make these tarts ahead of time?

Yes! These tarts are perfect for making ahead of time. Once assembled and chilled, they can be stored in the refrigerator for up to 3 days. Just be sure to take them out 30 minutes before serving to allow the filling to soften slightly.

I hope this answers all your questions! Now go forth and bake these delightful little bites of sunshine!