Strawberry-Filled Strawberry Tarts with Chantilly Cream

Dessert

This recipe has its roots in my hero Paul Prudhomme’s strawberry pie.

Ingredients

16 pre-made frozen mini tart shells

3 cups sliced strawberries

1 /2 cup sugar

1 /4 cup water

1 package gelatin

8 whole strawberries, hulls removed, cut in half

Instructions

Preheat the oven to 350.

Bake tart shells for 12-15 minutes, until completely done. Cool before filling with strawberry mixture.

Puree the three cups sliced strawberries and sugar.

Place strawberry mixture in a sauce pan, add water and boil for three minutes, stirring frequently. Transfer mixture to mixing bowl and add gelatin, mixing thoroughly.

Cool to room temperature.

Place one half of a strawberry in each cooked tart shell and fill shells with the strawberry mixture. Refrigerate 3-4 hours before serving.

Top with Chantilly Cream just before serving.

Recent Recipes

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Baked Asparagus

Bright, tender, and irresistibly flavorful, baked asparagus is a quick and healthy side dish perfect for any meal. Roasting brings out its natural sweetness while adding a delightful crispness to the tips. With just a handful of ingredients and minimal effort, this recipe is a surefire way to elevate your veggie game.

RobertStJohn.com