Print Friendly, PDF & Email

Mini Flower Tarts

These cute little flower tarts are made with a delicious sweet shortcrust pastry, a creamy cream cheese filling and topped with either fruity jam or lemon curd. Delicious!

Flower tarts, lemon curd, jam, cream cheese, one handed baker, Rachel Hart

Featured on The Cafe, Friday 8 May 2020

Makes approx. 14 mini tarts (I used a flower cookie cutter 9cm from widest point of petals).

Sweet shortcrust pastry (Makes 330g pastry)

  • 175g plain flour
  • 100g cold, unsalted butter, cut into small cubes
  • 25g icing sugar
  • 1 egg yolk
  • 1 tbsp cold water


  • 2 tbsp butter, softened
  • 60g cream cheese
  • ½ cup icing sugar
  • 1/4 tsp vanilla essence
  • Jam or lemon curd to fill


  1. Make the pastry by combining the flour, butter and icing sugar in a stand mixer or using a hand-mixer. Combine until the mix forms breadcrumbs.
  2. Add the egg yolk and a tablespoon of water, pulse again until the mixture clumps together in a dough. (Add a dash more water if needed).
  3. Tip onto lightly floured benchtop and knead until smooth. Roll out to 3-4mm, and cut out shapes.
  4. Gently press into every other hole of a greased mini muffin tray, pushing the petal leaves back to flatten slightly. Prick sides and base with a fork, and chill in the fridge for 1 hour.
  5. Bake for 12-15 mins at 180°celcius or until light golden.

To make the cream cheese filling:

  1. Beat butter and cream cheese with electric mixer on low speed for a couple of minutes, scraping bowl occasionally, until smooth and creamy.
  2. Add vanilla essence and the 1/2 cup icing sugar; beat until smooth.
  3. Dust the cooled pastry cases with icing sugar, covering the petals. Then spoon a teaspoon or so of the cream cheese mixture into the centre of each case.
  4. Gently smooth over the tops and then spoon jam or lemon curd on top.
  5. Refrigerate until ready to serve.


  Made this recipe?

Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram! 


The Cafe logo, One Handed Baker