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Tiny No-Bake Strawberry Tarts

These small, no-bake tarts feature a crumbly crust topped with fresh strawberries and juice. The preparation involves assembling crisp crust circles and layering with sliced berries, resulting in bite-sized treats with a tender, flaky texture and vibrant appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Graham cracker crumbs 1 cup: Creates a crumbly, buttery crust for the base.
  • Unsalted butter 4 tbsp, melted: Helps bind the crust together and adds richness.
  • Fresh strawberries 2 cups, hulled and sliced: The star ingredient, providing natural sweetness and a pop of color.
  • Honey 2 tsp, optional: Adds extra sweetness to the tarts if desired.

Equipment

  • Tart pan or mini tart tins
  • Mixing bowl
  • Spoon or small press for the crust
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. In a bowl, mix the graham cracker crumbs and melted butter until well combined.
  2. Press the mixture firmly into mini tart tins, ensuring the crust is tightly packed to prevent crumbling when serving.
  3. No baking required. Simply chill the crust to set it before assembling the tarts.
  4. Place the tarts in the fridge for 10-15 minutes to allow the crust to set.
  5. While the crust sets, slice the strawberries into thin pieces.
  6. Once the crust has firmed up, arrange the strawberry slices on top.
  7. Drizzle honey just before serving to preserve its natural flavor and avoid overpowering the strawberries.
  8. Chill the mini tarts in the fridge for another 15-20 minutes.
  9. Once chilled, remove the tarts from the pans.
  10. Serve immediately or store in the fridge until ready to serve.
  11. Optional: Garnish with fresh mint or whipped cream for an extra touch.