Equipment
* optional
Ingredients
Base and Filling
- 15 mini phyllo pastry shells, thawed if frozen
- 150 g cream cheese, softened to room temperature
- 30 g powdered sugar, sifted
- 5 ml vanilla extract
Topping and Glaze
- 150 g fresh strawberries, washed, hulled, and diced small
- 30 g red currant jelly
- 5 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 62 kcal
- Protein
- 1 g
- Carbohydrates
- 7 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 48 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 10 mg
- Potassium
- 33 mg
- Calcium
- 12 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 16 mg
- Zinc
- 0.1 mg
- Vitamin A
- 31 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 6 mcg
- Water
- 17 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, with no lumps remaining.
Transfer the cream cheese mixture to a piping bag and pipe an equal amount into each mini phyllo shell, filling them about three-quarters of the way to the top.
Arrange the diced strawberries neatly over the cream cheese filling, pressing them down just slightly so they adhere.
In a small saucepan over low heat, gently warm the red currant jelly and water until melted and smooth, reaching approximately 60°C/140°F. Remove from heat immediately.
Using a pastry brush, gently dab the melted jelly glaze over the strawberries in each cup to coat them lightly.
Transfer the glazed pastry cups to the refrigerator to chill and set the glaze for at least 10 minutes before serving.
Chef's Notes
- For the absolute crispest base, place the empty pastry shells in a 175°C/350°F oven for 3-5 minutes to toast slightly, then let them cool completely before adding the filling.
- Using a piping bag for the cream cheese filling not only ensures a neat, professional appearance but drastically speeds up the assembly process.
- Be sure the red currant glaze has cooled slightly before brushing it on the strawberries, so the residual heat does not wilt the delicate fresh fruit.
Storage
Refrigerator: 24 hours — Pastry will lose its crispness over time; best enjoyed on the day of assembly.
Troubleshooting
Pastry cups are soggy and lack crunch
Cause: Cups were filled too far in advance, or the strawberries released too much water
Fix: Cannot be fixed once assembled
Prevention: Assemble the tartlets no more than 2 hours before serving. Pat strawberries completely dry after washing.
Cream cheese mixture is visibly lumpy
Cause: Cream cheese was too cold when mixing began
Fix: Let the bowl sit in a warm spot for 10 minutes, then beat aggressively until smooth
Prevention: Allow cream cheese to come to full room temperature before beating
Cultural Context
Miniature fruit tartlets are a timeless staple of French patisserie, traditionally known as mignardises or petits fours when crafted in a bite-sized format. Glazing fresh fruit with a melted jelly like red currant or apricot is a classic culinary technique called 'nappage', which prevents oxidation, seals in moisture, and yields an irresistible jewel-like shine.
