Easy Strawberry Tarts
|Powdered Sugar||1/2 Cup|
|Flour||1 1/2 Cups|
|Softened Unsalted Butter||12 Tablespoons|
|Fresh Strawberries||2 Lbs|
|Strawberry JELL-O||1 3oz Box|
|Vanilla Cook & Serve Pudding||1 3oz Box|
|Sweetened Whipped Cream||1 Cup|
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.
- To make the Shells mix all the Crust ingredients in a food processor until it forms a ball.
- Press the dough into the Tart Pans, I used these from Amazon.
- Put the Shells in the freezer for about 15 minutes while you heat the oven to 350 degrees.
- 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.
- Boil for 1 minute and remove from the heat and let cool while you prepare the Strawberries.
- Bake the Tart Shells for 15 minutes or so until barely golden brown. Allow to cool.
- Quarter the Strawberries, reserve about 10 whole ones and set aside.
- 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)
- 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).
- Put the halved Strawberries in the leftover JELL-O glaze, I used these for the tops for decoration.
- 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.
- Place in the refrigerator for at least 4-6 hours. Serve with the Sweetened Whipped Cream or Cool Whip.