460x533 StrawberryMiniTart 1

Strawberry Mini Tarts Recipe with Truvía® Brown Sugar Blend

Developed by Baking Star contest judge Byron Talbott, these flaky, strawberry-flavored mini tarts are the perfect treat any time of day. These mini tarts have 30% fewer calories* and 64% less sugar* than the regular brown sugar-sweetened version. Makes 12 mini tarts. To watch Byron demonstrate how to make this recipe, click here.

  • Serving Size: 1 tart (100g)
230 Calories

Ingredients

Dough
  • 1 14 cups all-purpose flour

  • 14 tsp salt

  • 1 tsp baking powder

  • 8 Tbsp cold unsalted butter, diced

  • 2 Tbsp cold water

Strawberry Filling
  • 15-20 large strawberries (approx. 2 cups cut strawberries)

  • 2 Tbsp vanilla extract

  • 1 cup Truvía® Brown Sugar Blend

  • 12 cup water

Frosting
  • 1 cup Truvía® Brown Sugar Blend

  • 12 cup whipped cream cheese

  • 1 Tbsp cornstarch

  • 1 Tbsp vanilla extract

Directions

  1. Add all-purpose flour to a large mixing bowl along with salt, baking powder, cold diced butter, and 2 Tbsp cold water. Using a pastry blender or your hands, begin to blend the dough just until the flour starts to develop large dough "flakes".

  2. Once the majority of the flour and butter are combined into these dough "flakes", transfer the dough onto a lightly floured surface and roll the dough into a small rectangle. Wrap with plastic film and allow to chill in the refrigerator for 20 minutes.

  3. While the dough is cooling down in the fridge, add strawberries to a large sauté pan that’s on medium heat, then add 2 Tbsp vanilla extract, 1 cup Truvía® Brown Sugar Blend, and 12 cup water. Cook the strawberries for 20 minutes until they soften and the liquid becomes a thick red syrup. It should generously coat the back of a spoon when dipped.

  4. Transfer to a blender or food processor and blend until smooth. Transfer the strawberry filling to the fridge to cool down for 30 minutes.

  5. Pull the chilled flaky dough out of the fridge and start rolling it out on a floured working surface. Roll to about 18-inch thickness.

  6. Cut the dough into 3 12" x 5" rectangles. Transfer the cut out dough onto a baking tray lined with parchment paper. If the dough is too soft to work with at this point, put it back into the fridge for a few minutes before moving forward. If the dough is ready then brush a little egg wash (5050 blend of water and egg yolk) on two (halves) of the tart dough cut outs, add 1-2 Tbsp of the chilled strawberry filling in the center of the same egg washed cut outs, then gently cover the prepared tart dough with the other rectangle of dough.

  7. Crimp the edges with your fingers making sure that there aren't any holes for the filling to escape from. If the edges are a little rough up after crimping, use a paring knife to even them out. Finish it off by cutting a few steam slits and give it one more brush of egg wash, then put it into a 375°F oven for 20 minutes.

  8. While the mini tarts are baking, add 1 cup Truvía® Brown Sugar Blend to a blender and blend on high speed until it becomes powdery. Sift the powdered Truvía® Brown Sugar Blend into a medium mixing bowl with whipped cream cheese, cornstarch, whole milk, and 1 Tbsp. vanilla extract. Mix until very smooth, then transfer to a pastry bag and set aside until it's time to use.

  9. After the mini tarts are done baking and have a wonderful light golden brown color, pull them out of the oven and allow to cool for 15-20 minutes before frosting.

  10. Once they're cooled, generously cover the the tarts with the frosting.

*These mini tarts have 230 calories and 19 grams of sugar per serving compared to the full- brown sugar version which has 330 calories and 53 grams of sugar per serving.

Nutrition Per Serving

Calories 230
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 30mg
Sodium 135mg
Total Carbohydrate 46g
Dietary Fiber 1g
Sugars 19g
Erythritol 18g
Protein 2g
Vitamin A 8% DV
Vitamin C 30% DV
Calcium 6% DV
Iron 6% DV

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