Strawberry Rosemary Tartlets

“Elegant and delicious.” That’s how we’ll describe these sweet, individual desserts! Juicy strawberries pair oh-so-well with fresh rosemary for a delicate and delightful balance.

Prep Time
25 minutes
30 minutes chilling time
Cook Time
6 to 8 minutes
Five strawberry rosemary tartlets on a wooden cutting board, shown with a bowl of rosemary sprigs, a bowl of fresh strawberries, and a sixth tart on the counter.

Wire cooling rack

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Cutting board 

Chef’s knife

Small heavy-bottomed saucepan

Heatproof spatula


Medium bowl x 3

Parchment paper OR plastic wrap

Paring knife

Cutting board

Hand mixer

18 mini tartlets
  • 1 pkg (18 pcs) premade mini tart shells
For the rosemary pastry cream:
  • 1 cup (250 ml) whole milk (3.25%)
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed, divided
  • ⅛ tsp (1 g) salt
  • 1 tbsp (2 g) fresh rosemary leaves, washed and pat dry, finely chopped
  • 2 tbsp (16 g) cornstarch
  • 3 large egg yolks
  • 1 tbsp (14 g) butter, cold
  • 2 tsp (10 ml) pure vanilla extract
  • 3 tbsp (45 ml) heavy cream (35%), cold
  • 15 to 18 fresh strawberries, washed, patted dry, hulled
For the mini tart shells:

Step 1

Bake off the tart shells according to package directions.

Step 2

Set onto a wire cooling rack to cool completely.

For the rosemary pastry cream:

Step 1

Combine milk, 2 tablespoons (27 grams) of the Redpath® Golden Yellow Sugar, salt, and chopped rosemary in a small, heavy-bottomed saucepan.

Step 2

Place saucepan over medium-high heat and simmer, stirring occasionally to dissolve the brown sugar; do not boil.

Step 3

Remove from heat and cover to keep warm.

Step 4

In a medium bowl, whisk together the remaining 2 tablespoons (27 grams) of Redpath® Golden Yellow Sugar and cornstarch until no lumps remain.

Step 5

Whisk the yolks into the cornstarch mixture until smooth.

Step 6

Temper the yolk mixture with the hot milk by slowly streaming in the milk while constantly whisking (see Chef’s Tips).

Step 7

Rinse the saucepan with cold water (no need to dry) and pour the mixture back into the saucepan.

Step 8

Place over medium heat, whisking constantly until the mixture thickens and bubbles. Boil for about a minute while whisking to cook and activate the gelatinization of cornstarch. It will be quite thick. Remove from heat.

Step 9

Pour custard through a sieve into a medium bowl to remove rosemary and any lumps. Whisk the butter and vanilla extract into the strained pastry cream.

Step 10

Gently press a piece of parchment paper or plastic wrap directly onto the surface of the pastry cream; this prevents a skin from forming. Place into the fridge to chill completely; about 30 minutes or until cold. Meanwhile, prepare the strawberries.

To assemble the tartlets:

Step 1

Using a sharp paring knife, thinly slice strawberries into rounds and then halve the circles.

Step 2

Add the heavy cream to the bowl of the chilled rosemary pastry cream. With a hand mixer, whip pastry cream until smooth, creamy, and lightened. Spoon or pipe about a tablespoon of the chilled pastry cream into the completely cooled tart shells.

Step 3

Lay 5 slices of strawberry around the outer edge of the tartlets, slightly overlapping each edge of the berry. Repeat the process for the second ring, adding 4 to 5 strawberry slices and placing the first slice just below the “V,” where two slices of the outer ring of strawberries meet. Repeat pattern, decreasing the number of strawberry slices until it makes a flower. Alternatively, if strawberry halves are quite large, you can make a rose; refer to the Apple Rose Tart for visuals. Repeat process until all the tart shells are filled.

Step 4

Serve immediately.

Three strawberry rosemary tartlets on a kitchen counter, shown with three fresh strawberries and sprigs of rosemary