Mini Strawberry Tarts

Mini Strawberry Tarts

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    18 m
  • Ready In

    1 h 18 m
Recipe by  MS. KIMMY

“These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.”

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Adjust Servings

Original recipe yields 70 mini tarts



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
  2. Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
  3. Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
  4. Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
  5. Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped topping just before serving.

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Reviews (5)

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Best Advice: Do a test run with 1 tart before you commit to making a whole batch. You will probably modify along the way as we did. Dough: I added an extra 1/2 cup of flour because the dough was too wet. It still baked too "short" (seemed like there was too much butter). Next time, I will add even more flour. We don't own a mini-muffin tin so I used a regular muffin tin. Chill the dough before pressing into muffin tins so it isn't so soft to work with. I rolled out the dough with a rolling pin and pressed out circles with a large Starbucks coffee mug. Press into muffin tins taking care to be make the dough smooth, evenly thin, and the well deep enough. This will make for a nice presentation at the end. Make sure there is no airpocket underneath. Prick the bottom with fork before baking if not sure. Don't overcook the dough or it will be crumbly. Gelatin Mixture: I used a lot less water than called for as I wanted the gelatin to be thicker and actually "set" before serving it (as opposed to being runny). Strawberries: I also added a small tin of Mandarin oranges into the strawberry mix. I strained out any extra liquids from the strawberry/mandarin mix as it would dilute the jello. We chilled before serving because I wanted the jello mixture to "set".It was a lot of work but the presentation is worth it for a special occasion: wedding/baby shower etc. We made only 12 tarts because it takes so much time. We are going to try freezing the extra dough for future.

Leah J

Leah J

I may just possibly bring this dessert to all events. Really easy to make. I varied greatly from the recipe. Cut the portion in half (made about 17 2-inch cups). Substituted berry jello-flavors and added blueberries to the final toppings. I used only a stick and a half of butter, even less than what half the recipe calls for. My cups came out great! They looked beautiful and tasted like kolackys with sweet syruped fruit. To make my gelatin set better, I added about 1tsp more of cornstarch to the warm syrup when I noticed it was too runny. Popped the final product in the fridge and in about an hour, it was set.



A little time consuming, but well worth the effort. I used sugar free jello and light cream cheese to cut calories. Made these for a treat to take to work. A co-worker also made them over the weekend and substitued a little of the flour with cocoa to make the crust chocolate flavored. She said they were fantastic.

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Amount Per Serving (70 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

First Prize Strawberry Rhubarb Crisp


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