Yesterday we debuted the newest addition to our regular programming: the extra playful and always kid friendly Little Things series, brought to us by Carrie Ryan. Our first installment featured a gorgeous summer day of strawberry picking at Sweet Berry Farm in Austin, and had me instantly craving a dose of anything and everything berry flavored. Fortunately for us, Carrie put the fruit of her labor to good use and is following up her first post with the recipe for this equally beautiful strawberry mint tart. Berries, whipped cream and puff pastry are a no-brainer in my book, and a hint of mint adds just the right amount of herbal freshness to keep this dessert light. Keep reading for the recipe!

Strawberry Mint Tart

*recipe and photography by Carrie Ryan, adapted from real simple


  • flour for dusting
  • 1 8 oz. sheet puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon raw sugar
  • 4 ounces cream cheese
  • ¼ cup heavy whipping cream
  • 2 tablespoons chopped fresh mint, plus 1 teaspoon for topping
  • 3 tablespoons confectioners’ sugar
  • 2 cups fresh strawberries


  1. Heat oven to 375 F. On a lightly floured surface, roll out the pastry into a 10×12 rectangle. Transfer to a parchment-lined baking sheet.
  2. Using a knife, score a 1 inch border around the pastry without cutting through.  Brush the border with egg mixture and sprinkle with raw sugar. Bake until golden brown and puffed, 18-22 minutes.
  3. Rescore the border of the cooked pastry without cutting all the way through.  Gently press down on the center of the pastry sheet to flatten.  Let cool until room temperature.
  4. Use electric mixer to beat the cream cheese until smooth.  Add cream, mint, and confectioners’ sugar and blend until smooth.  Spread evenly on the pastry within the scored border.
  5. Arrange strawberries in a single layer over the filling and sprinkle with remaining teaspoon of mint.

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Comments (21)
  1. 1
    Quinn Cooper June 4, 2013 at 7:09 am

    This sounds delightful.
    Can”t go wrong with fresh strawberries, homemade whip cream and mint. Such a great combo.
    My mouth is watering.
    xo Quinn

    Quinn Cooper Style

    • Camille Styles June 4, 2013 at 9:06 pm

      Agreed, that flavor combination is in my top 3 favorites!!

  2. 2
    grandbabycakes June 4, 2013 at 8:15 am

    That is such a gorgeous tart!

  3. 3
    kelsey June 4, 2013 at 8:40 am

    yum! i need to try this
    kw ladies in navy

  4. 4
    jacquelyn | lark&linen June 4, 2013 at 8:56 am

    Oh wow, this looks incredible!

  5. 5
    Emily June 4, 2013 at 9:38 am

    Do you think this recipe would work with basil as a substitute for mint? I have a ton of fresh basil in my garden I am trying to use up!

    • Camille Styles June 4, 2013 at 9:07 pm

      Absolutely – it’ll definitely be a different flavor, but one of my favorite things about fresh herbs is getting creative and experimenting with different ones. Let us know what you think!

  6. 6
    Lindsay {Everistta} June 4, 2013 at 12:05 pm

    This looks so good! Can’t wait to try this one!

  7. 7
    Jaclyn June 4, 2013 at 2:58 pm

    This is so pretty and summery. I think I’d love to try it with raspberries as well!

    • Camille Styles June 4, 2013 at 9:08 pm

      Love it… raspberries + cream is such a divine combo, and they would look so gorgeous all lined up on the tart, too!

  8. 8
    bakesinslippers June 4, 2013 at 6:36 pm

    looks great!

  9. 9
    Ashley June 5, 2013 at 8:19 am

    I am all about strawberries too! Love the styling – so pretty!

  10. 10
    Kelli June 5, 2013 at 7:04 pm

    I am going to make this! Just wondering why the raw sugar? Would confectioners sugar work for both parts needing sugar?

    • Camille Styles June 5, 2013 at 8:52 pm

      The raw sugar is made of larger crystals, which gives that yummy crunch on the crust! If you don’t want to use raw sugar, I’d substitute with plain old granulated.

  11. 11
    Oceanpoppy June 6, 2013 at 9:52 pm


  12. 12
    Eileen June 16, 2013 at 9:12 pm

    Made this for Father’s Day & it was fabulous!

  13. 13
    sunny March 20, 2014 at 3:39 pm

    this looks great! how many would you say it serves?



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