Strawberry Tart
The best summer and spring dessert is the Strawberry Tartlets! With a shortbread crust, these little strawberry tarts are filled with a sweet, creamy filling and are topped with fresh strawberries.
Prep Time: 15mins
Cook Time: 25mins
chill time: 5hrs
Total Time: 40 mins
Servings: 6
INGREDIENTS
For the Shortbread Crust:
1 3/4 cup of all-purpose flour
3/4 cup of salted butter, softened
1/3 cup of powdered sugar
For the Filling:
1 cup of heavy whipping cream
8 ounces cream cheese, softened
1/2 cup of granulated sugar
1 tablespoon of lemon juice
lemon zest of one lemon
For the Topping:
1 1/2 cups of strawberries, diced
2 teaspoon of granulated sugar
INSTRUCTIONS
Preheat oven to 350 degrees F.
1. In a food processor, put the flour, butter, and sugar together, and pulse till the butter is smaller than half a pea. Pour between 6 mini tart pans equally (or one large tart pan).
2. Press the pastry onto the bottom and up the sides of the pans using a measuring cup. Pierce the bottoms gently with a fork. Pop for 15 min in the freezer and then bake for 20 mins till golden. Remove from the oven and leave to cool after that.
3. Whip the cream to stiff peaks in the bowl of an electric stand mixer, fitted with the whisk attachment.
4. Empty it into a bowl and then add to the stand mixer bowl the cream cheese and sugar (no need to clean it from the cream). Switch to the attachment on the paddle and beat until smooth. Lemon juice and zest are mixed in.
5. Fold the whipped cream gently into the cream cheese and spread it over the tart shells. Place them in the fridge for 4h.
6. Blend the strawberries with the sugar when ready to serve, then add to the top of the tarts. Just serve.