Fresh Strawberry Tarts Recipe
Fresh strawberry tarts ... bound to be a hit.
24 baked tart shells, ready to receive the filling
*depends on the size of the tart shells or you could do in a pie crust
3 tablespoons cornstarch
1 cup sugar
4 cups fresh strawberries, hulled
2 tablespoons powdered sugar
2 tablespoons sugar
2 cups whipping cream
1 tablespoon lemon juice
Sprinkle the powdered sugar over the pre baked tart shells.
Fill each tart shell with 2 nice large berries cut long in quarters or halves.
In a saucepan, crush the remaining 2 cups berries , you can use a potato masher or auto hand blender.
Add in sugar and cornstarch; stir to combine.
Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
Add in lemon juice; stir.
Remove pan from heat and cool slightly.
Pour berry mixture over the berries in the tart crusts or in the pie crust.
Cover and refrigerate for 4 hours.
Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
Gradually add in sugar and whip until peaks form.
Spoon whipped cream over pie wedges if desired.