Little Strawberry Rose Tartlets for Afternoon Tea

These pretty little strawberry rose tartlets are a delightful addition to any afternoon tea. With their buttery shortcrust bases, delicate rose-flavoured crème pâtissier, and a glossy crown of strawberries and soft rose petals, they bring a touch of timeless elegance to any tiered stand or serving platter.

Why you’ll love these tartlets

• Perfect for entertaining or special occasions – they are eye-catching and fit perfectly on a tiered stand
• Components can be made ahead, making assembly effortless
• A beautiful balance of flavour—sweet, floral, and fresh
• Tartlet tins are available from my Amazon storefront (as an affiliate I receive a small commission)

This recipe features two classic elements of French pâtisserie: pâte sucrée (sweet shortcrust pastry) and crème pâtissière (pastry cream). Together, they create that unmistakable, authentic flavour you’d expect from a fine patisserie. If you’re not near a bakery—or simply want to recreate that experience at home—this recipe is a lovely place to start. Best of all, the ingredients are simple and easy to find, including the rose extract.

Don’t be intimidated by the shortcrust pastry—it’s a tried-and-true recipe that comes together beautifully with very little fuss. That said, if you’re short on time, good-quality store-bought sweet pastry cases are a perfectly acceptable alternative, and there are some excellent options available these days.

Good to Know

• Rose extract varies in strength, so start gently and add a little more if needed.
• The pastry can be made ahead and frozen for up to 1 month. Defrost overnight in the refrigerator.
• The pastry cream can be made up to two days ahead and stored in the refrigerator.
• Tart shells are best filled close to serving time to keep the pastry crisp.
• Edible rose petals add a beautiful finishing touch, but can be omitted if preferred.
• For neat tart shells, chill the pastry well before baking to help prevent shrinkage.
• These tartlets are ideal for Afternoon Tea, bridal showers, baby showers, or special celebrations.
• The tartlets are best enjoyed on the day they are assembled.

Other recipes to make for Afternoon Tea at Home

Chicken Waldorf Finger Sandwiches

Scorched Almond Chocolate Tartlets

Raspberry & Coconut Truffle Pops

Carrot Cake Fingers with Lemon Cream Cheese Icing

Pumpkin & Sage Mini Quiche

How to make Little Strawberry Rose Tartlets

Make the pastry

Place the softened butter and the pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed (important) for 90 seconds.

Stop the mixer. Scrape down the sides, then add the sifted icing / confectioner’s sugar, almond meal and vanilla.

Mix on the lowest speed until the butter is fully incorporated with the ingredients, then add the egg and mix again until absorbed. Stop the mixer and scrape down the sides.

Add one third of the flour to the mixture, then mix on low until incorporated. Repeat the process with the next third, scraping down the sides of the bowl as necessary, then add the final third of the flour and mix until combined.

Tip the mixture out onto a board and gently form into a ball. Place the ball on a piece of plastic wrap and press down to make a disc. Wrap securely and place in the fridge overnight or for at least 2 hours.

Line the tartlet tins

You will need 12 fluted tartlet tins (see Equipment for dimensions and where to buy).

Remove the pastry from the fridge, take off the plastic wrap, then place it on a silicone mat.

Cut out and line the tart tins

Take a large rolling pin and roll the pastry out to a circle 3mm (1/10 inch) thick. It will be firm to start but should become easier the more you roll it out.

Using a 7cm (2 3/4) inch round cutter, cut one circle of pastry, transfer it to the tartlet tin and gently press it into the bottom and sides. Pinch off the excess.

Repeat the process with the remaining pastry, bringing the scraps together and re-rolling to the same thickness until you have cut out enough circles to line all 12 tartlet tins.

Place the tart shells on a tray that will fit in your fridge.

Dock the tart shells

Using a fork, make little holes all over the base of each shell. This will allow any steam to escape and ensure your shells stay crisp.

Place the shells uncovered into the fridge for 30 minutes.

Cut out the baking paper liners

Meanwhile, cut 12 squares of baking paper measuring 8cm x 8cm (3 5/32 inch x 3 5/32 inch).

Take a square, crumple it up then smooth it out. Repeat with the rest of the squares.

Blind bake the tartlet shells

Preheat the oven to 180 C (fan) / 350 F (fan).

Remove the tray of tartlet shells from the fridge.

Place a square of crumpled baking paper in each shell and fill with pastry weights or uncooked rice.

Bake in the oven for 10 minutes.

Remove the tartlet shells from the oven, discard the baking paper liners (and weights/rice) into a bowl, then place them back in the oven for a further 5 minutes to dry out the shells.

Remove from the oven. leave on the tray and set aside to cool.

Gently lift out the shells and place them in an airtight container lined with baking paper. Leave on your bench until required.

Make the pastry cream

Place a large sheet of plastic wrap / cling wrap on a baking sheet or shallow dish that will fit in your fridge and set aside.

Put the egg yolks and sugar in a medium sized bowl and whisk until incorporated. Add the cornflour and whisk again. Set aside.

Place the milk and the vanilla and rose extracts in a medium saucepan and bring to the boil.

TIP: Be extra careful when measuring out the rose extract, it is a really strong flavour that you only want “hint” of in your pastry cream; 1/8 teaspoon is half of a ¼ teaspoon measurement if you don’t have an actual 1/8 teaspoon measuring spoon.

Remove from the heat and pour half of the milk into the egg mixture and whisk. Add the mixture back into the saucepan containing the rest of the hot milk and place it back on a medium heat. Whisk the mixture continuously and from all over the pan including the edges until it becomes quite thick – about 1 minute.

Remove from the heat and add the cubes of butter. Stir until all the butter has been incorporated.

Pour the mixture onto the baking sheet / shallow dish covered in plastic wrap and spread it out as much as you can then cover it with another sheet of plastic wrap making sure it touches the surface (this is important as you don’t want a skin to form).

Place in the fridge to cool as quickly as possible then transfer the pastry cream to a bowl, again making sure to cover the surface with plastic wrap. Store in the refrigerator until required.

Assemble the tartlets

Up to 30 minutes before serving:

Wash the strawberries then pat dry with paper towel. Carefully slice off the top to remove the leaves and the hull.

Place the pastry shells on a tray. Remove the rose pastry cream from the fridge, take a teaspoon and carefully spoon the cream into the shells. Press the cut end of the strawberry into the pastry cream. Repeat with the rest of the strawberries.

Put the strawberry jam in a small microwave safe dish. Heat on HIGH for 10 seconds, stir.

Take a pastry brush, dip it in the jam wiping any excess off on the side of the dish. Paint the strawberry so it shines taking care not to drip too much into the pastry cream!

Add a fresh rose petal (it will stick to the glazed strawberry).

Serve immediately.

Frequently asked questions about my Little Strawberry Rose Tartlets

Can I make these strawberry rose tartlets ahead of time?
Yes, absolutely—and they’re perfect for it. You can prepare the sweet shortcrust pastry and bake the tart shells a day or two in advance, storing them in an airtight container at room temperature. The rose pastry cream can also be made ahead and kept in the refrigerator for up to 2 days (just cover the surface with plastic wrap to prevent a skin forming).

For the best presentation, assemble the tartlets just before serving.

Can I use other fruits instead of strawberries?
Yes, absolutely. These tartlets are lovely with blueberries and a simple vanilla pastry cream. Garnish with edible flowers such as violas or cornflower petals.

How strong is the rose flavour?
The rose flavour in this recipe is soft and delicate—it shouldn’t be overpowering. A little goes a long way with rose extract, so it’s best to start with a small amount and adjust to your preference. I used this one from Queen.