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Fresh Strawberry Tarts

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  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 6
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The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!
Created May 7, 2010
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Ingredients

  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 3/4 tsp (3 mL) sugar
  • 2 1/2 cups (625 mL) sliced strawberries
  • 1/2 cup (125 mL) strawberry glaze
  • 6 tbsp (90 mL) hot fudge ice cream topping, heated
  • 1/3 cup (75 mL) frozen (thawed) whipped topping

Steps

  •  
    1
    Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
  •  
    2
    Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup.
  •  
    3
    Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
  •  
    4
    Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  •  
    5
    Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Nutrition Information

No nutrition information available for this recipe
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