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Cutest Mini Strawberry Pies

Mini strawberry pies made with a buttery shortbread crust, filled with an almond cream, some piped pastry cream topped with fresh strawberries. This is the perfect dessert to satisfy someone's sweet tooth.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Keyword: almond cream, pastry crust, pie crust, Raspberry, French, Pastry cream, strawberry
Servings: 6 mini pies
Author: Mélanie


For the Pie Crust

  • a little less than 1/2 cup butter softened, cut in cube packed 100g
  • 1 and 1/3 cup flour 200g
  • 1 pinch salt
  • 1 egg, beaten

For the Almond Cream

  • 3 eggs medium-sized
  • a little less than 1/2  cup  butter (cut in cube packed) or 100g
  • a little less than a 1 cup almond meal or 100g
  • 1/2 cup sugar  or 100g

For the Pastry Cream

  • 2 cups milk  500ml
  • 1 vanilla bean scrapped
  • 3 3 egg yolks  large
  • 1/2  cup sugar 100g
  • 1/2 cup cornstarch 60g


For the Pie Crust

  • In a small bowl, cream the butter. Add the salt.
  • Add in the beaten egg. Mix well.
  • In a bigger bowl, make a well with the flour and put the egg/butter mix in the middle.
    Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
    Repeat this gesture until your dough is smooth. Set aside in the fridge for 20 minutes.
  • Preheat the oven at 300F. Take the dough about 10 minutes before your need it.
    Roll the dough on a lightly floured surface. Roll the dough thinly but thick enough so it does not break and place it in the individual baking rings.

For the Almond Cream

  • In a bowl, mix the eggs and sugar until whitens and fluffy.
  • Add the butter and mix well (you may use a hand mixer if you find easier). Add the almond meal.
  • Pour into the pie crusts. Don't fill it up to the top, leave a millimetre or 2.
  • Bake for 20-25 min in the over until golden.

For the Pastry Cream

  • In a pot, pour the milk, the scrapped vanilla and the opened bean (to infuse) and bring to a boil.
  • In a bowl, whisk together the egg yolks and the sugar until it whitens. Remove milk from the stove and using a strainer (for the vanilla bean) pour the milk over the egg yolk/sugar mixture while stirring.
  • Add the cornstarch and stir well so there are no lumps. Put back on the stove on low heat and keep stirring until your cream starts thickening.
    Remove from the stove and allow to cool.
  • Allow to cool and keep in the fridge if necessary.


  • Make sure your baked pies with the almond cream have completely cool down.
  • Fill your piping bag with your pastry cream and pip nicely on the mini tart. (see picture above).
  • Add your strawberries. Bravo, you did it!