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Mini Strawberry Tartlets Recipe

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Course: Dessert, Tart, Valentine's Day
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 -5 tartlets
Calories: 234kcal
Author: MIchaell Johnson at Foodscape


  • 2 cartons of freshly sliced strawberries see directions for strawberry flowers


  • 1/2 cup mulberries we like Navitas Naturals
  • 3/4 cup gluten-free oats make sure they are not contaminated by wheat fields
  • 1/4 cup pecans
  • 1 large date chopped and soaked
  • 2 tsp maple syrup optional
  • pinch of salt

Lemon Rose Custard Cream:

  • 4 tablespoons lemon juice about 2 lemons + zest from 1 lemon*
  • Flesh from 1 large young coconut we use a Coco-Jack!
  • 2 dates
  • 1 tbsp maple syrup
  • 1 tsp rose water
  • 1 tsp vanilla powder you can use extract, it will just make the cream a little darker

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  • For Blendtec: Adds oats and pecans into blender jar, secure lid. Blend on MED-HIGH speed until ground (about 10-15 seconds). Add rest of ingredients and blend on MED-HIGH speed until smooth
  • For Vitamix: All all ingredients to your jar. Start on Variable Speed 1, turn machine on and increase to Speed 10/High and blend until smooth.
  • Press into 4-6 tartlet pans. Careful to press into the corners so you get a good shape.
  • Put the tartlet pans in the freezer for 1-2 hours or until they are easily removed. Or just serve the tartlets in the pans.
  • While the tartlet pans are freezing, open up a coconut and puree the custard cream ingredients.

  • Add all ingredients into your blender jar, secure lid and puree on HIGH until smooth.
  • For Blendtec: Speed up to 5 for 20 seconds then up to 7 until it turns off.
  • For Vitamix and other variable speed blenders: Speed #2 for 40 seconds, Speed #1 to start then increasing to Speed # 5 every 10 sec
  • Once you are ready to serve, remove the tartlets from the freezer and fill each tartlet with about 3 spoonfuls of custard cream each.

  • (Note: You can also just lay the slices on the top)
  • Slice strawberries like petals by slicing horizontal slices. Chop off the stem and keep slicing.
  • With a round cookie cutter or small espresso cup, create your outer circle of strawberries with each strawberry overlapping at least a quarter of the one before. Use your largest slices on the outside and use the smaller petal slices as you work your way into the center.
  • If you have a tiny circle round cookie cutter, use that as a guide, or freestyle your petal by continuing to make small overlapping circles with your slices.
  • After about 3 circle rows, you should be at the center. Put your tiniest slices in the center and you are done.


* If you prefer a less tart taste, decrease lemon to 2 tablespoons or one lemon.


Serving: 12g | Calories: 234kcal | Carbohydrates: 39.3g | Protein: 4.4g | Fat: 9.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 3.1g | Trans Fat: 5g | Sodium: 63.7mg | Fiber: 8.8g | Sugar: 21.5g


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