Food and Recipes Recipes Mini Strawberry Tarts 5.0 (1) 1 Review These mini tarts are not only beautiful, but tasty as well. Top strawberry tarts with a variety of several other fresh berries like raspberries, blueberries, blackberries for a sensational summer treat. By Southern Living Editors Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Styling: Ginny Branch Hands On Time: 30 mins Total Time: 5 hrs 15 mins Yield: 8 serves Ingredients 1 cup (4.5 oz.) all-purpose flour 1/3 cup powdered sugar 1/4 cup chopped pistachios 6 tablespoons (3 oz.) salted butter, cubed 1 (8-oz.) package cream cheese, softened 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon) 1/2 cup granulated sugar 1 cup heavy whipping cream, whipped 2 cups sliced fresh strawberries 1 tablespoon granulated sugar Directions Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan. Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes). Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours. Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving. Rate it Print