Mary Berry Strawberry Tartlets Recipe

This Mary Berry Strawberry Tartlets Recipe is a delicate and creamy recipe, which features crisp sweet pastry and luscious mascarpone cream. It’s an elegant summer dessert, ready in about 1 hour (including chilling).

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Mary Berry Strawberry Tartlets Recipe Ingredients

For the Pastry:

• 175g plain flour (plus extra for dusting)
• 2 tbsp icing sugar
• 100g cold butter, cubed
• 1 egg, beaten

For the Filling:

• 250g full-fat mascarpone cheese
• 150ml pouring double cream (heavy cream)
• 2 tbsp icing sugar
• 2 tsp vanilla extract

To Assemble:

• 400g strawberries, hulled and thinly sliced
• 2 heaped tbsp redcurrant jelly, for glazing

How To Make Mary Berry Strawberry Tartlets Recipe

1. Make the pastry: Preheat the oven to 200°C / 180°C Fan / Gas 6. You will need eight 8cm (3in) loose-bottomed fluted tartlet tins. Measure the flour, icing sugar, and cold cubed butter into a food processor. Pulse (whizz) until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients with your fingertips. Add the beaten egg and pulse again just until the dough forms a smooth ball. Wrap in cling film and chill for 10 minutes to relax the gluten.
2. Roll and line: Sprinkle a work surface with flour. Roll out the dough until fairly thin – about the thickness of a £1 coin (approx 3mm). Using a round cutter slightly larger than your tins, cut out eight discs. Gently line each tin with the pastry, easing it into the corners without stretching. Trim the excess pastry across the top with a knife. Prick the base of each tartlet with a fork.
3. Blind bake: Line each pastry case with a small square of baking paper and fill with baking beans (or uncooked rice). Bake “blind” for about 10 minutes until pale golden. Remove the beans and paper. Return to the oven for another 5 minutes to dry out the base and ensure it is crisp. Set aside to cool completely in the tins.
4. Make the cream filling: In a mixing bowl, combine the mascarpone cheese, double cream, icing sugar, and vanilla extract. Whisk by hand until the mixture is smooth and slightly thickened. Do not over-whisk or it might split.
5. Assemble: Spoon a generous dollop of the cream filling into each cold tartlet case and level the top with a palette knife. Arrange the thin strawberry slices on top in a spiral or fan pattern.
6. Glaze and serve: Gently heat the redcurrant jelly in a small pan until liquid. Brush this glaze over the strawberries to give them a beautiful shine. Chill the tartlets in the fridge for 10 minutes to set the glaze, then carefully remove from the tins to serve.

Recipe Tips

• No Stretching: As Mary advises, when lining the tins, lift the pastry and press it into the corners. If you stretch the dough to fit, it will shrink back down the sides of the tin while baking.
• Whisking Mascarpone: Mascarpone has a high fat content and can curdle easily. Whisk gently by hand just until it holds its shape; avoid using an electric mixer for this small amount.
• Strawberry Slicing: Slice the strawberries vertically to keep the classic heart shape, or horizontally for rounds. Uniform slices make the spiral decoration much easier.
• Removing from Tins: Because these are loose-bottomed tins, place the tin on top of a jar or can and gently push the ring down to release the tartlet perfectly.

What To Serve With Mary Berry Strawberry Tartlets

These petite desserts are perfect for sophisticated gatherings.

• Pimms Cup: A classic British summer drink.
• Afternoon Tea: Serve alongside scones and finger sandwiches.
• Lemonade: Homemade lemonade complements the berries.
• Mint Garnish: A tiny sprig of mint adds color contrast.

How To Store Mary Berry Strawberry Tartlets Recipe

• Refrigerate: Once filled, the tartlets must be kept in the fridge. They are best eaten within 4 hours so the pastry stays crisp.
• Make Ahead: You can bake the pastry cases a day in advance and store them in an airtight container. Make the filling and assemble on the day of serving.
• Freeze: The baked empty pastry cases freeze very well for up to 1 month. Do not freeze the filled tartlets.

Mary Berry Strawberry Tartlets Recipe Nutrition Facts

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugar: 12g
• Protein: 5g

Nutrition information is estimated per tartlet based on 8 servings.

FAQs

Try More Recipes:

• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry No Bake​ Strawberry Cheesecake
• Mary Berry​ Apple And Strawberry Crumble Recipe