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strawberries and cream tartlets recipe

Written on Friday, August 19, 2016 | 2:35:00 PM



Serves : servings 

Ingredients : 
- 6 mini graham cracker piecrusts
- ½ pint strawberries, hulled and sliced (½ to ¾ cup sliced)
- ⅓ cup plus 1 teaspoon sugar
- 8 ounces reduced-fat cream cheese, softened (see note)
- 8 ounces cool whipped topping, at room temperature (see note)

Preparation Method :
1) Set mini piecrusts on a plate or baking sheet.

2) Place the sliced strawberries in a bowl and sprinkle with 1 teaspoon of the sugar, stir once or twice until the strawberries are coated, and set aside.

3) In a large bowl, with a hand (or stand) mixer, beat the cream cheese and remaining ⅓ cup of sugar until smooth and creamy, then add the cool whipped topping and beat until combined. The mixture will be thick.

4) With a spatula, scoop a sixth of the filling and press it into one of the mini piecrusts. Repeat until all of the mini pies are filled. Top each filled tartlet with a few strawberries and refrigerate on their plate or baking sheet to set, about 1 hour or overnight, then store them in the refrigerator. (Alternatively you can store them in the freezer and serve frozen as ice-cream tartlets.)

NOTE :
To get the cream cheese and cool whipped topping to room temperature, I simply put them out on the counter 30 minutes to an hour before making this recipe.




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