Strawberry Cream Tarts Recipe

5 1 3
Strawberry Cream Tarts Recipe
Strawberry Cream Tarts Recipe photo by Taste of Home
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Strawberry Cream Tarts Recipe

Read Reviews
5 1 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Strawberry Cream Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p155

Nutritional Facts

1 each: 335 calories, 14g fat (6g saturated fat), 59mg cholesterol, 250mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 6g protein.

  • 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
  1. Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.
  2. 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.
  3. Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit. Yield: 12 servings.
Originally published as Strawberry Cream Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p155

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erinshea1982 User ID: 7151030 68936
Reviewed Aug. 12, 2014

"These are a perfect summer dessert! I found disposable mini pans and used those!"

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