Instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease mini tart pans.
Step 2: In a mixing bowl, combine the flour and powdered sugar.
Step 3: Cut in the cold butter until the mixture resembles coarse crumbs.
Step 4: Add the egg yolk and cold water, mixing until the dough comes together.
Step 5: Press the dough evenly into the tart pans and prick the bottoms with a fork.
Step 6: Bake the tart shells for 12 to 15 minutes or until lightly golden.
Step 7: Remove from the oven and allow the tart shells to cool completely.
Step 8: In a large bowl, whip the heavy cream until soft peaks form.
Step 9: In another bowl, beat the mascarpone cheese, granulated sugar, and vanilla extract until smooth.
Step 10: Fold the whipped cream into the mascarpone mixture until light and fluffy.
Step 11: Pipe or spoon the cream filling into the cooled tart shells.
Step 12: Arrange the sliced strawberries on top of each tartlet.
Step 13: Dust lightly with cocoa powder and powdered sugar before serving.
Storage and Reheating Tips
Store strawberry cream tartlets in an airtight container in the refrigerator for up to 3 days.
For best texture, keep the tart shells and filling separate until ready to serve.
Do not freeze fully assembled tartlets, as the cream filling may lose its texture.
Serve chilled for the freshest flavor and presentation.
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