Strawberry Tarts

Strawberry Tarts


Step I

Thaw the puff pastry sheets according to package instructions.

Remove the stems and leaves from the strawberries, wash and slice them.

In a non-stick pan on medium-high heat, melt butter until light golden brown (about 2 mins).

To this, add sliced strawberries, Fructevia and salt, and saute for about 6-8 mins.

Remove from heat and allow the strawberry compote to cool down to room temperature.

Step II

Preheat the oven to 400ºF.

Dust the working surface with some flour and place the thawed Puff pastry sheet on it.

Using a rolling pin, lightly roll the sheets till they are about 1/2 inch longer on each side.

Then, using a pizza cutter or a kitchen knife divide them into half.

Transfer the pastry sheets to a parchment sheet line baking tray.

Brush all edges of the pastry sheet with egg wash – this gives the baked strawberry tart its beautiful golden brown color.

Add spoonfuls of strawberry compote (prepared in Step I) onto the center of each pastry sheet.

Bake for about 20 minutes or until the edges are golden brown and crispy. Allow them to cool down for few minutes before serving.

Strawberry tarts are now ready.These go well by themselves, or can be served with a scoop of ice cream. Enjoy!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Strawberry Tarts


November 27, 2017

  • Prep: 40 mins
  • Cook: 30 mins
  • Yields: 6 tarts


1 box of puff pastry sheets

1 egg

1 pint strawberries

2 tbsp butter

3 tbsp Fructevia

1 pinch salt

1/4 cups pistachios (chopped)

all purpose flour (for dusting)


Nutrition Facts

Serving Size1 tart
Total Fat38g
Saturated Fat11g
Trans Fat2g
Total Carbohydrates54g
Dietary Fiber3g
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