Strawberry Tarts


1 cup flour

1/3 cup powdered sugar

1/4 cup pistachios, chopped

6 tablespoons butter, cubed

8-oz. cream cheese, softened

2 teaspoons lemon zest

1 Tbsp. Lemon juice

1/2 cup sugar

1 cup heavy whipping cream, whipped

2 cups strawberries, sliced

1 tablespoon coconut sugar

Preheat oven to 350.

Lightly grease 8 mini tart pans with removable rims and put on a baking sheet.

Process flour, powdered sugar, and pistachios until nuts are finely ground, 1 minute.

Add butter to processor and pulse until mixture resembles coarse meal.

Press 4 1/2 tablespoons of mixture on bottom and up sides of each pan.

Bake until lightly browned, 15 to 20 minutes.

Remove tart pans t and cool 30 minutes.

Beat cream cheese until smooth.

Add zest, lemon juice, and 1/2 cup coconut sugar and beat until blended.

Fold whipped cream into cream cheese mixture until incorporated.

Spoon 5 tablespoons of cream cheese mixture into each tart shell.

Cover tarts with plastic wrap, and chill 4 hours.

Toss together sliced strawberries and 1 tablespoon sugar and spoon on tarts before serving.

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