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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Strawberry-Filled Strawberry Tarts with Chantilly Cream

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


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


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.

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