Strawberry Rose Tarts | From

Strawberry Rose Tarts

Course: Dessert
Dessert Type: Tarts, Valentine's Dessert
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 5-inch tarts
Calories: 612kcal
Author: Elizabeth LaBau
These mini Strawberry Rose Tarts are beautiful and romantic! A crunchy pistachio shortbread crust is filled with delicious strawberry-rose cream, and topped with sliced strawberries in the shape of a rose. They're fruity, floral, and completely dreamy. The rose water is optional but I think it adds a beautiful, subtle flavor. If you don’t have it, you can just omit it or substitute vanilla extract instead.
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For the Crust:

  • 1 lb shortbread cookies (to yield 3 cups crumbs)
  • 5 oz toasted pistachios (1 cup)
  • 4 oz butter melted (1 stick)

For the Filling:

To Decorate:

  • 4 lbs strawberries
  • 1/3 cup strawberry jelly
  • 2 TBSP water


To Make the Shells:

  • Preheat the oven to 350 F. Spray eight 5-inch tart shells with nonstick cooking spray, and set them on a baking sheet.
  • Place the shortbread cookies in a food processor, and process until they’re fine crumbs. Transfer the crumbs to a large bowl, and put the pistachios in the processor. Process the nuts until they’re finely ground, and combine them with the shortbread crumbs. Whisk briefly to mix everything.
  • Pour the melted butter on the crumbs and stir everything together with a fork, until the crumbs have the texture of wet sand. They should not be soggy, but should hold together when pressed between your fingers.
  • Divide the crumbs between the tart shells, pressing them into an even layer on the bottom and up the sides. Bake the tray of tart shells at 350 F for 10 minutes, until they’re slightly puffed and the surface looks dry. They won’t take on too much color while baking. Let them cool completely before filling the shells.

To Make the Filling:

  • Combine the white chocolate chips, International Delight French Vanilla coffee creamer, rose water (if using), and salt in a large microwave-safe bowl. Microwave for 1 minute, then whisk well. If some unmelted chocolate remains, microwave in brief intervals, and whisk until melted and smooth.
  • Add 1 drop of pink gel food coloring, and whisk well. Let the mixture cool until it is no longer warm to the touch, about 10 minutes. Whisk occasionally as it cools.
  • While you wait for the white chocolate to cool, place the freeze-dried strawberries in the food processor and process until they’re a fine powder. Whip the heavy cream to medium peaks—it should have the texture of shaving cream at the end.
  • Whisk the strawberry powder into the melted and cooled white chocolate. It will be quite thick at this point! Fold in the whipped cream in 3 batches, using a light hand so the cream doesn’t deflate. Fill the tart shells with the cream, and spread to the edges.

To Decorate:

  • You’ll need about 6-8 strawberries per tart, depending on their size. Slice the tops off the strawberries, and with the berry sitting on the sliced end, cut off a sliver from one side so that when you turn it on its side, it can rest flat. With the berry on its side, cut it into paper-thin slices—the thinner, the better! Keep the slices together in a berry shape. When it is all sliced, fan out the slices along the knife blade so they’re all touching and can be transferred in a single row.
  • Use the knife to transfer the row of berries to the tart, and arrange them along the outside edge. Repeat with the remaining berries, overlapping them around each other in a spiral pattern until the tart’s surface is covered. Repeat until all of the tarts have strawberry “roses” on top.
  • Combine the strawberry jelly and water in a small bowl, and heat for 10 seconds, then whisk well. If the jelly still has lumps, continue heating in small bursts just until it can be whisked into a smooth glaze. Gently paint the tops of the tarts with the glaze to give the berries a nice shine and prevent them from looking wilted. Refrigerate until ready to serve.
  • The strawberries do transfer their moisture to the tarts over time, so they’re best enjoyed within a few hours of assembly.


Freeze-dried strawberries can often be found in the dried fruit/nut section of many large grocery stores, or purchased online. If you don’t have them, you can substitute strawberry puree using the following instructions, but the berry flavor won’t be as intense and the texture will be a little softer. To use the puree, replace ¼ cup of the coffee creamer with strawberry puree before you melt it with the chocolate chips. You can also add strawberry extract to boost the flavor.


Calories: 612kcal | Carbohydrates: 86g | Protein: 7g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 99mg | Sodium: 448mg | Potassium: 580mg | Fiber: 6g | Sugar: 47g | Vitamin A: 19.7% | Vitamin C: 216.1% | Calcium: 15% | Iron: 18.9%