Fresh Strawberry Tarts

(71)
  18 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 6 ingredients
  • 6 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
teaspoon sugar

Filling

2 1/2
cups sliced strawberries
1/2
cup strawberry glaze
6
tablespoons hot fudge ice cream topping, heated
1/3
cup frozen (thawed) whipped topping

Directions

  1. 1 Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
  2. 2 Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
  3. 3 Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
  4. 4 Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  5. 5 Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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