Mini Strawberry Tarts
Mini fluted tarts with a pistachio shortbread crust and a lemony cream cheese filling, topped with sugared fresh strawberries.
Ingredients
| 1 cup | 240 ml | all-purpose flour |
| 1/3 cup | 80 ml | powdered sugar |
| 1/4 cup | 60 ml | chopped pistachios |
| 6 tablespoons | 90 ml | salted butter, cubed |
| 1 8-oz package | cream cheese, softened | |
| 2 teaspoons | 10 ml | lemon zest plus 1 Tbsp fresh juice (1 lemon) |
| 1/2 cup | 120 ml | granulated sugar |
| 1 cup | 240 ml | heavy whipping cream, whipped |
| 2 cups | 480 ml | sliced fresh strawberries |
| 1 tablespoon | 15 ml | granulated sugar (for topping) |
Instructions
Step 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 the processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on the bottom and up the sides of each tart pan.
Step 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).
Step 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 the 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.
Step 4 Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.