Strawberries have taken over the fruit stand at last and we can forget about the tasteless winter version! Time to indulge in all your favorite summer fruit and use them for many (we hope!) of your warm season desserts. This recipe for Strawberry Tartlets is from Southern Living Magazine, May 2016. It is so easy and delicious, you will make it all summer, especially since it can be prepared the day before!
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.
Bring to your friend’s house and serve onto their gorgeous Bernardaud china (Aux Oiseaux design)….with beautiful peonies on the table. That’s the life!!!