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Strawberry Tartelettes with Muscovado Sugar

Makes 4 5-inch tartelettes. Crust adapted from the French Culinary Institute. Filling adapted from Bon Appetit July, 2001. Recipe contains affiliate links.


  • 200 grams (7 ounces) flour
  • 30 grams (1 ounce) sugar
  • 5 grams (.25 ounce) salt
  • 100 grams (3.5 ounces) butter, very cold
  • 1 egg mixed with 10 milliliters (.33 ounce) water
  • Ice water, as needed
  • 4 ounces whipped cream cheese, at room temperature
  • 1/4 cup (gently packed) light muscovado sugar, plus more for sprinkling
  • 1/2 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • About 32 small, ripe strawberries, stems removed


  • Make the crust: Sift the flour, sugar and salt together into the bowl of a food processor fitted with the blade attachment. Add the butter and pulse until the dough has a sandy texture, with no large lumps of butter. Add the egg and water mixture and pulse until the dough begins to form a ball. Add ice water by the teaspoonful, pulsing after each addition, if the dough is too dry to come together. Turn the dough out onto a lightly floured work surface, divide into four equal pieces, and shape into four small discs. Wrap and refrigerate for at least 30 minutes.
  • Roll out and bake the crust: Preheat the oven to 400°F. On a lightly floured work surface, roll out the dough discs one by one into 7-inch circles. Carefully press each circle into a 5-inch mini tart pan with a removable bottom. Place the pans on a baking sheet and refrigerate for 15 minutes. Then prick the bottoms of the tart shells all over with a fork, line with parchment, and fill with pie weights or dried beans. Bake for about 10 minutes, until edges look chalky and white. Remove the parchment and beans, lower the oven to 350°F, and bake until cooked through and golden brown, about 25 minutes more. Cool completely.
  • Make the filling and assemble the tarts: In the bowl of a stand mixer, beat together the cream cheese and muscovado sugar until smooth and lightened in color, about 3 minutes. Beat in the sour cream, lemon juice, and vanilla extract. Spread 1/4 of the filling into each tart shell. Top with berries, cut sides down. Sprinkle lightly with muscovado sugar.
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    Recipe Notes

  • Special equipment: Four 5-inch tartelette pans with removable bottoms (or one 10-inch pan).
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