Skip to content

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.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more