How to Make Strawberry Tartlets

Sweet, light and refreshing minutiae Strawberry Pie

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How to Make Strawberry Tartlets Recipe
27 Steps
Ingredients
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1
In a food processor, add 7 TB of shortening and 5 TB butter

In a food processor, add 7 TB of shortening and 5 TB butter

2
1/4 cup sugar

1/4 cup sugar

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3
3 cups flour and one tsp salt

3 cups flour and one tsp salt

4
Pulse until it gets thick and crumbly

Pulse until it gets thick and crumbly

5
Then add ice cold water. I start out with 1/4 cup water and pulse until it forms a ball; this may need more water to form a ball. Up to 1/2 cup

Then add ice cold water. I start out with 1/4 cup water and pulse until it forms a ball; this may need more water to form a ball. Up to 1/2 cup

6
Once it comes together, shape into a disc and lay aside. Grab your tartlet pans or, you can use the full size tart pan

Once it comes together, shape into a disc and lay aside. Grab your tartlet pans or, you can use the full size tart pan

7
These are the ones I use and recommend to use the kind with removable bottoms. It will help remove finished product

These are the ones I use and recommend to use the kind with removable bottoms. It will help remove finished product

8
Place a small fist full of dough in tartlet plate

Place a small fist full of dough in tartlet plate

9
Press out until so that it's about less than 1/2 inch thickness. Don't let the pastry tear any. Press up the sides

Press out until so that it's about less than 1/2 inch thickness. Don't let the pastry tear any. Press up the sides

10
Once pressed in, fix edges

Once pressed in, fix edges

11
Prick with the fork, all over shell. It will bubble some in the oven bc of the butter and pricking all over will help keep dough from bubbling up. Make sure not to tear dough. Again

Prick with the fork, all over shell. It will bubble some in the oven bc of the butter and pricking all over will help keep dough from bubbling up. Make sure not to tear dough. Again

12
Once all shells are prepped, place on a large sheet pan.

Once all shells are prepped, place on a large sheet pan.

13
Plastic wrap them loosely and place in freezer for about 30 minutes. This helps keep their shape as you bake them

Plastic wrap them loosely and place in freezer for about 30 minutes. This helps keep their shape as you bake them

14
Bake at 425° for about 15 minutes covered loosely with tin foil. If the middle bubbles up just gently push down with a paper towel or cloth

Bake at 425° for about 15 minutes covered loosely with tin foil. If the middle bubbles up just gently push down with a paper towel or cloth

15
These are beautiful once they're naked off! After removing the foil at the 15 min mark, bake another 10 or until they are browned up

These are beautiful once they're naked off! After removing the foil at the 15 min mark, bake another 10 or until they are browned up

16
Place shells aside to cool and start filling: 1 cup plus 2 TB sugar, and 1/4 c cornstarch. Mix well in a small pot

Place shells aside to cool and start filling: 1 cup plus 2 TB sugar, and 1/4 c cornstarch. Mix well in a small pot

17
Add 1 1/2 c water and stir. Cook over medium heat until it thickens. This won't take but a few minutes

Add 1 1/2 c water and stir. Cook over medium heat until it thickens. This won't take but a few minutes

18
It will thicken and look a little clearer. Remove from heat

It will thicken and look a little clearer. Remove from heat

19
Add 6 oz strawberry jello

Add 6 oz strawberry jello

20
Then as many strawberries as you like. I add about 4 cups

Then as many strawberries as you like. I add about 4 cups

21
Stir well to coat them all

Stir well to coat them all

22
Get your shells together

Get your shells together

23
Take a cup and carefully ladle the strawberry filling into each shell

Take a cup and carefully ladle the strawberry filling into each shell

24
Once you've filled them all, place in fridge. Allow a few hours to chill

Once you've filled them all, place in fridge. Allow a few hours to chill

25
Once chilled, remove from tartlet pan and either cut into halves or eat it whole! This pastry crust is sturdy, rich and almost like a cookie

Once chilled, remove from tartlet pan and either cut into halves or eat it whole! This pastry crust is sturdy, rich and almost like a cookie

26
Serve with whipped cream or ice cream

Serve with whipped cream or ice cream

27
Enjoy

Enjoy

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