July 28, 2008

Easy Strawberry and Cream Tartlets

I bought 2 boxes of strawberries last week and it seems like they are not gonna make it in a few days. So, I chopped them up and use them to make a filling. It's less forgiving than slicing them and using them on top pies. You can make the tartlet shells from scratch but then it wouldn't be "Easy Strawberry and Cream Tartlets". The tartlets came out a bit browner than I would have loved it to be but nonetheless, tasty.

24 frozen tart shells
Whipped cream for topping

For strawberry filling:
3 cups strawberries, roughly chopped
3/4 cup sugar
2 teaspoons cornstarch
1 lime, for zests and juice

Combine all ingredients in a saucepan over medium heat. Stir until filling thickens, about 20 minutes. Set aside and let filling cool. This makes about 2 cups of filling.

Bake frozen tart shells according to instructions. Remove from oven when shells starts to turn brownish, usually about 15-20 minutes. Fill shells with a tablespoon of strawberry filling.

Turn oven to 375 °F and return the tartlets into the oven for another 10 minutes. Let tartlets cool. Serve with a dollop of whipped cream.

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