These are the most amazing tasting strawberry
tarts made with a buttery crust that features chopped pistachios. A zesty cream cheese and lemon filling pairs
beautifully with sweet summer strawberries for a dessert everyone will love! Easy to make for that special weekend gathering.
Southern Living’s Mini Strawberry Tarts
Ingredients
1 cup (4.5 oz.) all-purpose flour
1/3 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons (3 oz.) salted butter, cubed
1 (8-oz.) package cream cheese, softened
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped
2 cups sliced fresh strawberries
1 tablespoon granulated sugar
Preparation
1. Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round,
1-inch-deep mini fluted tart pans with removable rims, and place on a large
rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a
food processor until nuts are finely ground, about 1 minute. Add the cubed
butter to processor, and pulse 6 to 8 times or until mixture resembles coarse
meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides
of each tart pan.
2. Bake in preheated oven until lightly browned, 15 to 20
minutes. Remove tart pans to a wire rack, and cool completely (about 30
minutes).
3. Beat the cream cheese with an electric mixer at medium speed
until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar,
and beat until well blended. Gently fold the whipped cream into cream cheese
mixture until incorporated. Spoon about 5 tablespoons of the cream cheese
mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24
hours.
4. Toss together the sliced strawberries and 1 tablespoon
granulated sugar, and spoon on tarts just before serving.
ciao!
fabiana
recipe via Southern Living
2 comments:
Buone e belle ๐๐๐ciao ciao ๐ฎ๐น
Hi. How long could this tart stay out of the fridge without the cream melting? I’m using it for a gift and since I have to transport it , I would like to know that detail. Thanks !! Peggy.abreu@gmail.com
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