Strawberry Mini Tart Petit Four
Strawberry Mini Tart Petit Four is a medium Korean Fusion recipe that serves 6. 150 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 8 hrs 50 min | Cook: 22 min | Total: 9 hrs 27 min
Cost: $8.31 total, $1.39 per serving
Ingredients
- 150 g All-Purpose Flour (for tart dough, sifted)
- 50 g Powdered Sugar (for tart dough)
- 75 g Unsalted Butter (cold, cut into cubes)
- 1 Egg Yolk (room temperature)
- 1 pinch Salt
- 100 g Strawberry Jam (store‑bought or homemade)
- 1 sheet Genoise Sheet (about 100 g, thin)
- 150 g Strawberry Puree (fresh strawberries blended, strained)
- 80 g Granulated Sugar (for strawberry jelly)
- 3 Gelatin Sheets (2 sheets for jelly, 1 sheet for ganache; soaked in cold water 10 min)
- 100 g White Chocolate (chopped)
- 80 ml Heavy Cream (full‑fat)
- 1 drop Red Food Coloring (optional, for pink hue)
Instructions
Make Tart Dough and Bake Shells
Combine flour, powdered sugar, and salt in a mixing bowl. Add cold butter and rub in until the mixture resembles coarse crumbs. Stir in the egg yolk to form a smooth dough. Shape into a disk, wrap in plastic, and chill for 10 minutes. Roll out to 3 mm thickness, cut circles with a small round cookie cutter, place on a parchment‑lined baking sheet, and bake in a pre‑heated 180°C oven for 12 minutes until lightly golden.
Time: PT15M
Temperature: 180°C
Prepare Strawberry Jelly
Soak 2 gelatin sheets in ice‑cold water for 10 minutes, then squeeze out excess water. In a saucepan, combine strawberry puree and granulated sugar; heat to 60‑70°C, stirring until sugar dissolves. Remove from heat, add the softened gelatin, stir until fully dissolved. Pour the mixture into a silicone mold and place in the freezer until completely solid (about 30 minutes).
Time: PT35M
Temperature: 60-70°C
Make Strawberry‑Flavored Whipped Ganache
Chop white chocolate and place in a heat‑proof bowl. Heat heavy cream in a saucepan until just simmering (≈50°C), then pour over the chocolate. Let sit 1 minute, then stir until smooth. Add strawberry puree and the remaining gelatin sheet (pre‑soaked and squeezed), stirring until fully incorporated. Allow the mixture to cool to room temperature, then cover and refrigerate for 8 hours or overnight.
Time: PT8H5M
Temperature: 50°C
Whip the Ganache
Transfer the chilled ganache to the bowl of an electric mixer. Whip on medium speed for about 5 minutes until light and fluffy. Add a single drop of red food coloring (or beet juice) and mix just until the color is uniform.
Time: PT5M
Assemble the Mini Tarts
Place a small dollop of strawberry jam inside each baked tart shell. Lay a thin piece of genoise sheet on top of the jam. Remove the frozen strawberry jelly from the silicone mold and place it atop the genoise. Finally, pipe a ring of the whipped strawberry ganache around the jelly using a piping bag. Refrigerate assembled tarts for 10 minutes to set the ganache.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Eggs, Gelatin
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Powdered Sugar: Granulated Sugar (processed finer)
- Instead of Unsalted Butter: Margarine (for non‑dairy)
- Instead of Egg Yolk: Aquafaba (vegan)
- Instead of Strawberry Jam: Apricot Jam
- Instead of Genoise Sheet: Sponge Cake Layer
- Instead of Strawberry Puree: Raspberry Puree
- Instead of Granulated Sugar: Powdered Sugar
- Instead of Gelatin Sheets: Agar‑agar (vegetarian)
- Instead of White Chocolate: Milk Chocolate (will change flavor)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Red Food Coloring: Beet Juice
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Small Round Cookie Cutter
- Baking Sheet
- Parchment Paper
- Oven
- Saucepan
- Silicone Mold
- Whisk
- Electric Mixer
- Piping Bag
- Turntable (optional)
- Refrigerator
- Freezer
- Spatula
Critical Steps — Do Not Skip
- Baking the tart shells to the right crispness
- Ensuring the strawberry jelly sets completely in the freezer
- Chilling the ganache for the full 8 hours before whipping
- Whipping the ganache to soft peaks without over‑mixing
- Layering the components in the correct order during assembly
Chef Tips from the Video
- Use a light‑handed touch when piping the ganache; a steady turntable helps achieve a uniform ring.
- For extra shine on the jelly, glaze it with a thin brush of warmed apricot jam before freezing.
- Chill the cookie cutter and rolling pin for a few minutes; this helps keep the dough cold while cutting.
Troubleshooting
Strawberry jelly does not set.
Increase gelatin by one additional sheet or ensure the jelly mixture reaches at least 60°C before adding gelatin.
Ganache remains runny after whipping.
Make sure the ganache was chilled for the full 8 hours; if still soft, refrigerate an extra 30 minutes before whipping.
Tart shells become soggy after adding jam.
Brush the inside of the baked shells with a thin layer of melted chocolate before adding jam to create a moisture barrier.
Storage
Refrigerator: Store assembled tarts in an airtight container for up to 2 days.
Freezer: Unassembled components (jelly, ganache) can be frozen for up to 1 month; thaw in the fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the tart shells and store them in an airtight container for up to 3 days.
- Make the strawberry jelly and freeze; it can be kept frozen for up to 1 month.
- Whip the ganache after chilling and pipe just before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of mini strawberry tarts in Korean pastry tradition?
While tarts are not a traditional Korean dessert, modern Korean pastry chefs like Hanbit Cho have embraced Western-style fruit tarts, adapting them with local ingredients such as strawberry jam and presenting them as elegant bite‑size treats for tea ceremonies and celebrations.
What are the traditional regional variations of strawberry tart in Korean fusion cuisine?
Korean variations often incorporate native fruits like Korean strawberries, use sweet red bean paste as a layer, or replace the classic pastry crust with a rice‑flour based dough. Some chefs also add a hint of yuzu or ginger to the ganache for a Korean twist.
How is a mini strawberry tart traditionally served in Korean bakeries?
In Korean bakeries, mini strawberry tarts are typically displayed on chilled glass trays, served chilled, and accompanied by a small cup of green tea or a latte. They are often presented as a single‑bite dessert during special occasions or as a refined snack.
What occasions or celebrations is the mini strawberry tart associated with in Korean culture?
Mini strawberry tarts are popular at birthdays, wedding tea ceremonies, and seasonal festivals such as the spring strawberry harvest. Their elegant size makes them ideal for cocktail parties and high‑tea gatherings.
What makes the mini strawberry tart special or unique in Korean‑Western fusion pastry?
The tart combines a crisp butter crust with layers of strawberry jam, a light genoise sponge, bright strawberry jelly, and a fluffy strawberry‑infused whipped ganache, creating a multi‑textured bite that showcases both Western technique and Korean fruit flavors.
What are the most common mistakes to avoid when making mini strawberry tarts at home?
Common errors include over‑baking the shells (they become too hard), under‑setting the jelly (it stays liquid), and whipping the ganache before it is fully chilled (resulting in a grainy texture). Follow the chilling times precisely for best results.
Why does this mini strawberry tart recipe use gelatin for both jelly and ganache instead of agar‑agar?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that is traditional in Western fruit gels and ganaches. Agar‑agar sets more firmly and can give a slightly grainy mouthfeel, which would change the delicate balance of the tart’s layers.
Can I make the mini strawberry tart ahead of time and how should I store it?
Yes. Bake and store the tart shells in an airtight container for up to 3 days. Prepare the strawberry jelly and freeze it, and chill the ganache for at least 8 hours. Assemble the tarts no more than a few hours before serving and keep them refrigerated.
What texture and appearance should I look for when the strawberry whipped ganache is ready?
The ganache should be light, airy, and hold soft peaks when the whisk is lifted. It should have a pale pink hue from the strawberry puree and a subtle sheen from the white chocolate. It should spread easily but not run.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho specializes in pastry and dessert techniques, focusing on Korean‑influenced Western pastries, detailed step‑by‑step tutorials, and professional plating tips for home bakers.
How does the YouTube channel Hanbit Cho's approach to Korean‑Western pastry differ from other pastry channels?
Hanbit Cho blends traditional Korean flavor profiles, such as using local strawberries and subtle tea notes, with classic French pastry methods. The channel emphasizes precise temperature control and layered textures, offering a unique fusion perspective compared to purely Western or purely Korean baking channels.
Last updated: September 6, 2026
