Bite Size Strawberry Tarts
Bite Size Strawberry Tarts, perfect for your next summer shin dig. With their graham cracker crust, fresh strawberries and cream cheese whipped cream you might just have to pop one or two of these in your mouth!
Servings: 12
Equipment
- Muffin tin with 12 muffin molds
Ingredients
Graham Cracker Crust
- 1 1/2 packs Honey graham crackers crushed into fine crumbs
- 6 tbsp butter melted
Strawberry Glace
- 1 cup fresh strawberries
- 1/2 cup water
- 2/3 cup sugar
- 2 tbsp cornstarch
Whipped Cream Topping
- 8 oz whipped cream cheese
- 3/4 cup powdered sugar
- 3/4 cup heavy cream
- 1 tsp vanilla extract
Other
- 36 fresh strawberries, halved
Instructions
Graham Cracker Crust
- Preheat oven to 375 degrees.
- Pour melted butter into fine crushed graham crackers and mix well.
- Place about a tablespoon of graham crackers in each muffin tin. Press all around and up the sides forming the crust.
- Bake for 7 minutes until they turn a golden brown.
Strawberry Glace
- Blend 1 cup strawberries and water in a blender. Pour into a small sauce pan with sugar and cornstarch. Cook, stirring constantly, over medium heat until the sauce thickens. Remove from heat.
- Place a spoonful of glace in each muffin tin, right over the graham cracker crust.
- Mound up 6 strawberry halves in each muffin tin and spoon remaining glace over the top.
- Place in the refrigerator for about 4 hours or until firm enough to remove from muffin tins. Top each with Whipped Cream Topping
Whipped Cream Topping
- In a medium bowl, using a hand mixer, blend together whipped cream cheese, powdered sugar, vanilla and heavy cream until thick and creamy.