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Fresh Strawberry Tarts

Fresh Strawberry Tarts
  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 6
  • Servings 6
It's easier than you think: The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!
Updated June 3, 2011

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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
    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
    Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  • 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.

Nutrition Facts

Serving Size: 1 Tart
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
180mg
5%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
11%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
80%
80%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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