These mini tarts are not only beautiful, but tasty as well. Top strawberry tarts with a variety of several other fresh berries like raspberries, blueberries, blackberries for a sensational summer treat.
1 cup (4.5 oz.) all-purpose flour
1/3 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons (3 oz.) salted butter, cubed
1 (8-oz.) package cream cheese, softened
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped
2 cups sliced fresh strawberries
1 tablespoon granulated sugar
How to Make It
Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.