Strawberry shortcake may be delicious, but strawberry tarts are even better. They aren't hard to make, and the fresh strawberries, the sweet glaze, and the flaky cream cheese tart shell make a fruity treat that just can't be beat.
Wash the berries and remove the stems.
Mix the cornstarch, sugar and salt in a small saucepan, and stir in the water. Cook the mixture over low heat for 6 to 8 minutes, until it's thickened and clear.
Remove the mixture from the heat and stir in the freshly squeezed lemon juice and the vanilla extract. Allow the mixture to cool slightly.
Place the strawberries, unsliced, stem side down, into the cooled tart shells. Spoon the thickened cornstarch glaze over the top of the berries.
Refrigerate the strawberry tarts until the glaze is set.
Serve the tarts with a dollop of sour cream or whipped cream, if desired.
Preheat the oven to 350 degrees F.
Blend the softened cream cheese and butter alone with the sifted flour in a medium mixing bowl. Chill the mixture.
Roll the mixture into small balls and put them in a muffin tin.
Bake the tarts until they're golden brown. Allow them to cool completely before filling.
Things you need
- Freshly squeezed lemon juice
- Pure vanilla extract
- Individual tart shells (see recipe below)
- Whipped cream
- Cream cheese, softened
- Softened butter
- Sifted flour