Strawberry Tartlets are the perfect spring and summer dessert! These little strawberry tarts have a shortbread crust, are filled with a sweet creamy filling, and topped with fresh juicy strawberries. They're perfect for serving at a dinner party!
Author: Garnish and Glaze
!For the Shortbread Crust:
1 3/4cupall-purpose flour
3/4cupsalted butter, softened
!For the Filling:
1cupheavy whipping cream
8ouncescream cheese, softened
lemon zest of one lemon
!For the Topping:
1 1/2cupsstrawberries, diced
Preheat oven to 350 degrees F.
Place flour, butter, and sugar together in a food processor and pulse until butter is smaller than half a pea. Pour equally between 6 mini tart pans (or one large tart pan).
Using a measuring cup, press the pastry onto the bottom and up the sides of the pans. Gently pierce the bottoms with a fork. Pop in the freezer for 10-15 minutes and then bake for 20-24 minutes until golden. Remove from oven and then cool completely.
In the bowl of an electric stand mixer, fitted with the whisk attachment, whip the cream until stiff peaks. Empty it into another bowl and then add the cream cheese and sugar to the stand mixer bowl (no need to clean it from the cream). Switch to the paddle attachment and beat until smooth. Mix in the lemon juice and zest.
Gently fold the whipped cream into the cream cheese and then spread into the tart shells. Place in the fridge for at least 4 hours.
When ready to serve, mix strawberries with sugar and then add to the top of the tarts. Serve.