The Mini Strawberry Flower Tarts are the perfect combination of beauty and taste! These bite-sized treats feature delicate flower-shaped crusts filled with a creamy strawberry filling.
Jump to RecipePerfect for spring gatherings, tea parties, or festive celebrations, they’re as stunning to look at as delicious food.

PRO TIPS for the Best Strawberry Flower Tarts
- Chill the dough: For easy handling, chill the dough if it becomes too soft while cutting the flower shapes.
- Even Baking: Rotate the muffin tin halfway through baking for even browning.
- Whip it Right: Make sure the whipping cream is cold to achieve a light, fluffy texture.
Personalising the Recipe
- Swap the strawberry jam for raspberry or apricot jam for a different flavor.
- Add a hint of almond extract to the filling for a nutty twist.
- Decorate the tarts with fresh fruit slices, mint leaves, or edible flowers for an extra-special touch.

Ingredients
- Refrigerated Pie Dough Crusts: The base of the tarts, providing a flaky, buttery texture.
- Flour: Prevents the dough from sticking while rolling out.
- Powdered Sugar: Adds a delicate sweetness to the crust.
- Whipping Cream: Creates a light and airy filling.
- Strawberry Jam: The heart of the filling, bringing a sweet and fruity flavor.
- Cream Cheese (Room Temperature): Provides richness and creaminess.
- Lemon Juice: Balances the sweetness with a bright, tangy kick.
- Granulated Sugar: Sweetens the filling to perfection.
- Vanilla Extract: Adds warmth and depth to the flavor.

How to make Mini Strawberry Flower Tarts
Prepare the Oven and Dough: Preheat your oven to 350°F (175°C). Lightly flour a flat surface and unroll the pie dough crusts. Use a 4-inch flower-shaped cookie cutter to cut out 16 flowers. Re-roll the scraps as needed.

Form the Flower Cups: Press 12 flower shapes into the cups of a mini muffin tin, allowing the petals to drape over the edges. You’ll need to bake in 2 batches to make all 16 tarts.

Bake the Flower Cups: Bake the flower cups for 5-7 minutes, or until golden brown. Let them cool completely, then sprinkle with powdered sugar.
Prepare the Filling: In a mixing bowl, beat the whipping cream on medium-high speed until thickened (about 3-4 minutes). Transfer to a separate bowl. Using the same mixing bowl, beat the cream cheese until smooth, then add strawberry jam, lemon juice, granulated sugar, and vanilla extract. Gently fold in the whipped cream with a spatula.

Assemble the Tarts: Spoon the strawberry filling into a large plastic freezer bag and snip the corner for easy piping. Fill each flower cup to the petal line.
Chill and Serve: Refrigerate the tarts for at least 30 minutes before serving. Serve cold and enjoy!
Different Methods of Preparation
- Air Fryer: Bake the flower cups in an air fryer at 350°F for 3-4 minutes. Keep an eye on them as air fryers cook faster.
- Homemade Dough: Replace store-bought pie dough with homemade for a more rustic flavor.
- Mini Tart Pans: Use mini tart pans instead of muffin tins for a different presentation.

Different Methods of Serving
- Serve topped with fresh strawberry slices or edible flowers for an elegant finish.
- Pair with a dollop of whipped cream for extra indulgence.
- Include in a dessert platter alongside macarons and mini cakes for a party spread.
How to Store Leftovers
- Refrigerator: Store leftover tarts in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unfilled flower cups for up to 1 month. Thaw before adding the filling.
- Reheating: Serve directly from the fridge; no reheating is required.

Mini Strawberry Flower Tarts FAQs
Can I make the tarts ahead of time? Yes, prepare the flower cups and filling in advance. Assemble and refrigerate just before serving.
What other fruits can I use? Swap strawberry jam for raspberry, blueberry, or apricot jam to change the flavor.
Can I make these vegan? Use a vegan pie crust and substitute plant-based cream cheese and coconut whipped cream for a vegan version.
Why is my crust not crispy? Ensure the flower cups cool completely after baking to maintain their crispness.

Mini Strawberry Flower Tarts
Ingredients
- 2 refrigerated pie dough crusts
- 2 tablespoons flour more if needed
- 1-2 tablespoons powdered sugar
- 1/2 cup whipping cream
- 1/2 cup strawberry jam
- 1/2 cup cream cheese room temperature
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly flour a flat surface and unroll both pie dough crusts. Cut out 16 flowers from the
- dough using a 4-inch flower-shaped cookie cutter. Re-roll the scraps as needed.
- Gently press 12 flowers into the mini muffin tin, making sure to space them out (you will
- need to do 2 batches to get 16 flower cups). Allow the petals of the pie dough to drape
- over the edges of the muffin tin.
- Put the flower cups in the oven for 5-7 minutes, or until they become golden brown.
- Allow the flower cups to cool and then sprinkle them with 1-2 tablespoons of powdered
- sugar.
- Using a hand mixer or stand mixer with a whisk attachment, beat the whipping cream on
- a medium-high speed until it begins to thicken, about 3-4 minutes. Transfer to a separate
- bowl and set aside.
- Beat the cream cheese in the mixing bowl using a paddle attachment. Then add in the
- strawberry jam, lemon juice, granulated sugar, and vanilla extract and combine. Fold in
- the whipped cream gently with a baking spatula.
- Spoon the strawberry filling into a large plastic freezer bag and snip the edge for easy
- distribution into the flower cups. Fill each flower cup until you hit the petal line.
- Refrigerate the tarts for at least 30 minutes. Serve cold and enjoy!
I can’t wait to see your version of these easy Mini Strawberry Flower Tarts! Do share your version with me.
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!