STRAWBERRY TARTS RECIPE EASY RECIPES

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EASY STRAWBERRY TARTS RECIPE - FOOD.COM



Easy Strawberry Tarts Recipe - Food.com image

A friend brought this to a pot luck and I had to try them myself. So easy, but they make such an impact. What a great way to enjoy fresh strawberries! You can also make a strawberry pie - just substitute a pie shell instead of the tart shells.

Total Time 1 hours

Prep Time 1 hours

Yield 24 serving(s)

Number Of Ingredients 8

1/4 cup cornstarch
1 1/4 cups sugar
1 pinch salt
1 1/2 cups water
1 (85 g) package strawberry Jell-O gelatin dessert
5 cups fresh strawberries
24 tart shells, baked according to package directions
whipped cream (optional)

Steps:

  • Boil together corn starch, salt, and water until clear, stirring constantly.
  • Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
  • Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
  • Cool until jello sets; serve topped with whipped cream, if desired.

Nutrition Facts : Calories 68.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 23.6, CarbohydrateContent 17.1, FiberContent 0.6, SugarContent 14.8, ProteinContent 0.5

FRESH STRAWBERRY TARTS RECIPE - PILLSBURY.COM



Fresh Strawberry Tarts Recipe - Pillsbury.com image

It's easier than you think: The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Yield 6

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 teaspoon sugar
2 1/2 cups sliced strawberries
1/2 cup strawberry glaze
6 tablespoons hot fudge ice cream topping, heated
1/3 cup frozen (thawed) whipped topping

Steps:

  • Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
  • Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
  • Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  • Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Nutrition Facts : Calories 290 , CarbohydrateContent 43 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Tart, SodiumContent 170 mg, SugarContent 22 g, TransFatContent 0 g

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