Mini Strawberry Tarts

  • 06 Oct - 12 Oct, 2018
  • Mag The Weekly
  • Cookery


• 1 cup all-purpose flour

• 1/3 cup powdered sugar

• 1/4 cup chopped pistachios

• 6tbsp salted butter, cubed

• 1 (8oz.) package cream cheese, softened

• 2tsp lemon zest plus 1tbsp fresh juice

• 1/2 cup granulated sugar

• 1 cup heavy whipping cream, whipped

• 2 cups sliced fresh strawberries

• 1tbsp granulated sugar


Preheat oven to 175°C. Lightly grease eight 31/2 -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 grounded. Add the cubed butter to processor and pulse until mixture resembles coarse meal. Press about 41/2 tablespoons of the flour mixture on bottom and sides of each tart pan. Bake in preheated oven until light brown, for about 15-20 minutes. Remove tart pans on a wire rack and cool completely. Beat cream cheese with an electric mixer at medium speed until smooth. Add lemon zest, lemon juice and granulated sugar, and beat until well blended. Gently fold in whipped cream into cream cheese mixture until incorporated. Spoon about five tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap and chill for a few hours. Toss together the sliced strawberries and a tablespoon of granulated sugar, and spoon on tarts just before serving.