RobertStJohn.com
Strawberry-Filled Strawberry Tarts with Chantilly Cream
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.
© Copyright 2025 unless otherwise noted. New South Restaurant Group • 3904 Hardy St Hattiesburg MS 39402 • 601.264.0657
