The birds are chirping, flowers are starting to bloom and that means really pretty magical desserts like this one. This flower tart recipe is so adorable and so easy to make! There is just something magical about flower tarts. These delicate treats are made by shaping pie crusts into flower forms using a cookie cutter and a mini muffin pan, then filling them with delicious ingredients like fruit, custard, or chocolate. The result? A bite-sized dessert that looks as good as it tastes. I love creating fun spring time recipes! This would be perfect for a garden party, baby shower, tea party, or just a sweet surprise for your family! You can also experiment with a variety of fillings like- blueberry, lemon curd, or even no bake cheesecake center!

You can make ahead and top with whipped cream. They are basically little mini strawberry pies! They are so adorable and delicate looking I truly had so much fun making these. Not only are they crowd-pleasers, but they’re also Instagram- ready. Their picture perfect appearance makes them a favorite for content creators and party hosts alike.

So the next time you’re looking for a dessert that’s easy, fun, and totally adorable, flower tarts are the way to go. They’re proof that you don’t need a complicated recipe to create something show-stopping. I would love to see you recreate this flower tart recipe and tag me on instagram @abraidedblonde! Also don’t forget to follow along on instagram @abraidedblonde and tik tok @kellyannschwartz for more fun DIY, Recipe, and holiday content.

Ingredients for flower tart

• 2 boxes Ready-to-Bake roll-out pie crusts (makes 14 flowers total)
• 16 oz 2 ½ to 3 cups fresh or frozen strawberries, sliced 
• ¾ cup water
• 3 tbs cornstarch
• ⅔ cup sugar more or less to taste
• 2 tbs lemon juice optional
• 1 tsp vanilla optional
• Pinch salt optional
• powdered sugar, optional

Supplies

• Flower cookie cutter
• mini cupcake pan

Instructions for Mini Flowers

1. Let your pie crust sit out until it reaches room temperature.

2. Preheat your oven to 450°F.

3. Roll out the crust and use a flower-shaped cookie cutter to cut out shapes (about 7 per crust). I typically use 2 store bought pie crusts!

4. Press each flower into a mini cupcake pan, pushing the center down and folding the petals over the edges.

5. Use a fork to poke the bottom and sides of each crust.

6. Bake for 5–6 minutes (be careful not to brown so 5 minutes works best!) Work on your strawberry filling while your pie crust is baking and cooling…Read instructions below.

7. Let cool.

8. Fill each flower with strawberry filling.

9. Chill in the fridge for a few hours or until ready to serve.

10. Dust with powdered sugar before serving, if you like.

Instructions for Strawberry filling  

1. In a medium saucepan, whisk together water and cornstarch until smooth—no lumps.

2. Add the rest of the ingredients.

3. Cook on medium to medium-high heat until it starts to boil.

4. Let it boil for 30–60 seconds (don’t go over a minute). It should turn from cloudy pink to a deeper red.

5. Once it’s red, lower the heat to medium-low and simmer for 8–10 minutes, stirring often.

6. It should be thick enough to coat a spatula without dripping.

7. Remove from heat and let it cool completely before spooning into the flowers.

Next week on the blog we are painting Easter eggs, making plants, putting together some fun teacher gifts and so much more! I can’t wait to get to creating and show you all the fun things I have planned!

If you love the flower tarts then you will love these floral ice balls!