Strawberry Tarts
Cook time
Total time
Serves: 6
  • Pie Dough, enough for one double crust pie
  • Pastry Cream, about 1 cup
  • Jam, apricot or other flavor, 3 tablespoons
  • Fresh strawberries (preferably small), rinsed, hulled, and halved, 4 to 5 cups
  • Pistachios for garnish (optional)
  1. Preheat oven to 375 degrees
  2. Roll out pie dough to ¼ thickness and cut to fit into tart shells (take care not to stretch dough as you insert into tart pans)
  3. Use rolling pin to trim excess dough by rolling over top of tart pans
  4. Blind bake shells lined with pie weights (or greased aluminum foil weighted with beans/rice) for 10 minutes
  5. Remove pie weights and continue baking for 15 minutes
  6. After the shells are cooled, melt chocolate in microwave on low power (stir every 30 seconds) until melted and then brush top of crust with a thin layer of melted chocolate
  7. Divide pastry cream evenly among tarts and spread over chocolate layer
  8. Gently heat jam over medium heat, thinning with a few drops of water, in a small sauce pan until jam is melted
  9. Arrange strawberries on top of pastry cream, brush with jam, and top with pistachios if desired.
Recipe by Feeling Foodish at