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.

Recipe by Southern Living May 2016

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Greg Dupree Styling: Ginny Branch

Recipe Summary

hands-on:
30 mins
total:
5 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.