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Strawberry Cream Tarts

 Strawberry Cream Tarts
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.
12 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Strawberry Cream Tarts (continued)

Directions (continued)

  • and blueberries. Spoon jelly over fruit. Yield: 12 servings.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.