Fresh Strawberry Tarts Recipe

Fresh strawberry tarts ... bound to be a hit.

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24 baked tart shells, ready to receive the filling
*depends on the size of the tart shells or you could do in a pie crust
3 tablespoons cornstarch
1 cup sugar
4 cups fresh strawberries, hulled
2 tablespoons powdered sugar
2 tablespoons sugar
2 cups whipping cream
1 tablespoon lemon juice


Sprinkle the powdered sugar over the pre baked tart shells.

Fill each tart shell with 2 nice large berries cut long in quarters or halves.

In a saucepan, crush the remaining 2 cups berries , you can use a potato masher or auto hand blender.

Add in sugar and cornstarch; stir to combine.

Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.

Add in lemon juice; stir.

Remove pan from heat and cool slightly.

Pour berry mixture over the berries in the tart crusts or in the pie crust.

Cover and refrigerate for 4 hours.

Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.

Gradually add in sugar and whip until peaks form.

Spoon whipped cream over pie wedges if desired.

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