Mini Strawberry Tarts: A Secret Ingredient That Changes Everything

I never thought a simple dessert could catch me off guard, but here we are. When I made these tiny tarts, I didn’t just focus on the strawberries or the flaky crust. I went full detective mode. Turns out, a splash of vanilla-cinnamon dolloped right into the cream adds this whisper of warmth, like the tart’s whispering secrets. It’s not what you expect from a fruit tart. It’s the smell when you lift the lid — soft vanilla, a little spicy, with the sweet, sour pop of fresh strawberries. It’s funny how that tiny addition makes all the difference. Ever since I discovered this trick, I keep thinking—why don’t more people do this? It’s perfect for spring, when strawberries are just waking up, and honestly, it feels just a little fancy but super doable. Sometimes I wonder if I’ll ever get tired of that first fragrant inhale.

Strawberry Vanilla Cinnamon Tarts

These mini tarts feature a flaky pastry crust filled with a vanilla-cinnamon-infused cream and topped with fresh strawberries. The filling is smooth and creamy, complemented by a crisp crust and vibrant fruit topping, creating a balance of textures and flavors in each bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups all-purpose flour for tart crust
• 1/2 cup unsalted butter cold, cubed
• 1 large egg yolk for crust
• 2 tablespoons cold water to bind crust
• 1 cup heavy cream for filling
• 1 teaspoon vanilla extract for flavor
• 1/2 teaspoon ground cinnamon adds warmth to cream
• 1/4 cup granulated sugar for cream
• 1 cup fresh strawberries hulled and sliced

Equipment

• Mixing bowls
• Rolling pin

Method

 

1. Combine the all-purpose flour and cold, cubed butter in a mixing bowl. Use a pastry cutter or fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces, about 2-3 minutes. Brush the work surface with flour for rolling.
2. Add the egg yolk and cold water to the flour mixture. Mix quickly with a fork or spatula until the dough begins to come together. Press the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
3. Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles approximately 4 inches in diameter. Fit the dough circles into a tart pan or muffin tin, pressing gently to line each mold. Bake for 15 minutes or until golden brown. Remove and let cool.
4. In a mixing bowl, whip the heavy cream with vanilla extract, ground cinnamon, and sugar until soft peaks form, about 3-4 minutes. The mixture should be smooth and hold shape when the beaters are lifted. Chill the filling while the crusts cool.
5. Once the tart shells have cooled completely, fill each with the vanilla-cinnamon whipped cream using a spoon or piping bag. Top each tart with sliced strawberries, arranging them attractively. Serve immediately or refrigerate briefly before serving.

Notes

For added flavor, sprinkle a bit of powdered sugar or drizzle honey over the strawberries before serving.

Anyway, these little guys are gone faster than I expected. Maybe because of the secret ingredient. Or maybe because I kept sneaking tastes while assembling them. That’s the kind of dessert that sneaks up on you. Good thing I made extras.