Photo: Greg Dupree Styling: Ginny Branch  
Hands-on Time
30 Mins
Total Time
5 Hours 15 Mins
Yield
Serves 8

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.

How to Make It

Step 1

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.

Step 2

Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).

Step 3

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.

Step 4

Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

Ratings & Reviews

Beautiful and delicious

rcaakk
April 25, 2016
I made these yesterday and they are winners!  The pistachio crust adds a wonderful flavor and crunch to the creamy filling and ripe berries, and the tarts came out of the tart pans perfectly! 

looking for these tart pans

Tricia
June 29, 2016
Made them in the ones I have (and they were delicious)  but they are not deep enough.  Anyone know where to purchase the ones they used in this recipe? 

A great springtime dessert!

donna
May 08, 2017
These were a big hit with my gourmet group when I served them for dessert.  I doubled the recipe and used 4.75" Wilton tart pans that I purchased on Amazon, and doubling the recipe yielded 11 tarts, using the larger pans.  The only addition I made to the recipe was to add 1 tsp. of vanilla to the filling.  They looked beautiful and tasted even better!