Strawberry Rose Tarts Recipe

When summer is knocking at the door and strawberries are ripe in the field, I’m looking for easy recipe to take full advantage of the season! Whether that be for a garden party, tea in the garden, or a simple way to brighten a friend’s day.

Tea in the garden on warmer days always leads my mind to small sweet treats that delightfully capture the season and pair so well with my favorite beverage. These strawberry rose tarts are a perfect fit for the season.

And, they’re easier to make than you might think! The shortbread tart shells are baked in a muffin tin (no fancy tart shells needed), the filling is a delicious mascarpone pastry cream using only 4 key ingredients, all topped with a beautiful strawberry rose.

Mother’s Day, teatime, and strawberry season. It doesn’t get better than that!

Ingredients for Strawberry Tartlets

Here is a list of the ingredients you will need to make these sweet bites!

Let’s begin with the tart shell. You will need all-purpose flour, powdered sugar, cubed cold butter (which can be salted or unsalted), an egg, and the zest of 1 lemon.

For the mascarpone pastry cream, we’ll combine heavy whipping cream with powdered sugar, lemon zest from 1 lemon, a splash of vanilla extract, and mascarpone cheese.

Finally, all you need is a single, fresh strawberry for the topping. If the strawberry is a little tart, you can add a drizzle of honey and fresh mint leaves for garnish.

How to Make These Strawberry Rose Tarts

This recipe consists of three parts: the tart shell, the filling, and the topping. The tart shells can be made ahead, and the filling can be prepared up to two days in advance. However, the strawberry roses should be made just before serving.

Shortbread tart shells (20-30 minutes)

Prep the cups of a standard-size muffin tin (here is my favorite steel muffin tin) with nonstick cooking spray or butter. Set aside.

Combine the flour, powdered sugar, and salt in a food processor, stand mixer, or by hand until fine crumbs form. Add the egg and 1 tablespoon of water; mix just until a dough forms. Roll the dough thinly and cut into 12 round or floral shapes.

Fit the dough into the prepared muffin cups, prick the bottom with a fork, and chill while the oven preheats to 350°F. Then, bake for 10 minutes, let it cool, and remove it from the pan gently. (If you notice the two missing tart shells, I pretested my oven temperature using them.)

Mascarpone Pastry Cream (5 minutes)

Beat the whipping cream and powdered sugar until soft peaks form. Add the lemon zest, vanilla, and mascarpone and continue to whip just until stiff peaks begin to form. If you beat too long and the cream becomes a little grainy, fold in a splash of cream. Transfer to a piping bag or baggie with the corner snipped off.