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Strawberry Cream Tarts Recipe

Photo by: Taste of Home

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Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.

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12 Servings
Prep: 20 min. + chilling

Ingredients

2 packages (6 count each) individual graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted

Directions

Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.
In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.
Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 335 calories, 14 g fat (6 g saturated fat), 59 mg cholesterol, 250 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

Strawberry Cream Tarts published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p155

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