Easy Strawberry Tarts

Shortbread Crust

Filling

You can’t go wrong with this recipe. It is so easy

For the sweetened Whipped Cream add a little Powdered sugar and Vanilla while you are whipping it, or make it really easy and use Cool Whip.

In full honesty, I overcooked the Tart shells in the picture (gave these Strawberry Tarts to the neighbors) yet it tasted ok they taste better not so browned.

1. To make the Shells mix all the Crust ingredients in a food processor until it forms a ball.
2. Press the dough into the Tart Pans, I used these from Amazon.
3. Put the Shells in the freezer for about 15 minutes while you heat the oven to 350 degrees.
4. To make the filling add the Pudding mix and the JELL-O to a saucepan with the water and heat over a medium heat and stir until dissolved and it starts to thicken.
5. Boil for 1 minute and remove from the heat and let cool while you prepare the Strawberries.
6. Bake the Tart Shells for 15 minutes or so until barely golden brown. Allow to cool.
7. Quarter the Strawberries, reserve about 10 whole ones and set aside.
8. Halve the reserved Strawberries but keep separate (this step is totally unnecessary the recipe is so easy I felt like I needed to add a step)
9. When the JELL-O glaze is cooled a bit ( about 20-30 minutes) mix in the quartered Strawberries and using a slotted spoon pile them into the cooled Tart shells (keep the metal tins on them).
10. Put the halved Strawberries in the leftover JELL-O glaze, I used these for the tops for decoration.
11. Pour the remaining JELL-O glaze over the Tarts until it barely comes up to the edges of the Tart shells. Don’t let it then overflow (like I did) as it makes it hard to get them out of the Tart tins.
12. Place in the refrigerator for at least 4-6 hours. Serve with the Sweetened Whipped Cream or Cool Whip.