Recipe by: Lisa Prince
Berry Tartlets
These tarts are perfect for entertaining and would be great for a July 4th celebration. Ripe strawberries at room temperature will juice easier and produce more liquid.
Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Dessert
NC Ingredients: Strawberries, Blueberries
Ingredients
Directions
Spray mini muffin pan or mini tart pan with cooking spray. Cut and fit unbaked pie crusts into 24 (3 inch) muffin pans or tart pans. Bake according to package directions and cool.
Puree 1-2 cups strawberries (depending on ripeness of berries) in food processor or by hand and press through a fine mesh sieve to make ½ cup strawberry liquid. Set liquid aside and discard the seeds and pulp.
Combine the sugar and cornstarch in a small saucepan. Gradually stir in water, strawberry juice and food coloring. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Cool.
Gently stir in remaining sliced strawberries into cooled filling. Spoon filling into cooled tart crusts. Refrigerate at least 1 hour, until set and chilled. Garnish with whipped cream and blueberries.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.