Summer strawberry tarts
21
- Prep Time25 mins
- Total Time25 mins
- Makes8 to 10 tarts
close up strawberry tart in focus
Using frozen tart shells makes this an express dessert.
Ingredients
255-g pkg frozen tart shells, or 9 in. pie shell
2 cups cold mascarpone, or cream cheese
1/4 cup granulated sugar
3 tbsp orange liqueur, or amaretto
2 cups sliced strawberries, or a mix of berries
Instructions
To bake frozen tart shells, preheat oven to 375F (190C). Remove shells from freezer. Thaw for 5 to 10 minutes at room temperature. Place on a baking sheet. Bake until golden, 12 to 15 minutes. Remove from oven and cool completely on a rack. To bake frozen pie shell, preheat oven to 400F (200C). Remove shell from freezer. Let thaw 10 minutes. Prick side and bottom of shell with a fork. Bake on bottom rack of 400F (200C) oven until golden, 8 to 10 minutes. Cool completely on a rack.
Meanwhile, place cheese, sugar, 2 tablespoons (30 mL) liqueur and 1/4 cup (50 mL) berries in a food processor. Whirl until smooth, scraping down mixture. Add more sugar, if needed.
Fill each cooled tart shell with cheese mixture and smooth surface. Or scrape into pie shell and smooth surface. Toss remaining berries with 1 tablespoon (15 mL) liqueur and a generous pinch of granulated sugar. Fan out strawberries and arrange in an attractive pattern on top of tarts or pie. Refrigerate about 30 minutes before serving. Garnish with a sprig of mint, if desired.
Make ahead tip
Bake and cool pastry shells. Leave, covered, at room temperature up to 1 day. Prepare mixture and refrigerate up to 1 day. Bring to room temperature. Just before serving, fill shells with berry mixture, then top with berries.
Nutrition (per serving)
Calories 210, Protein 2.3g, Carbohydrates 14g, Fat 15.8g, Fibre 0.6g, Sodium 112mg.