Wednesday, July 18, 2012

Strawberry Tartlets

This easy recipe is adapted from one at HeraldArts&, Canadian Press. It makes a light and yummy summer dessert. Tart shells can be made three days ahead. They can be filled with pudding or whipped cream and topped with sliced strawberries, too.

1 ½ cups broken Schar Frollini Shortbread cookies, or other gluten-free cookies
2 tablespoons butter, softened
1 tablespoon maple syrup
1 tablespoon brown sugar
1 cup diced strawberries
2 tablespoons Grand Marnier or other orange flavored liqueur
½ cup whipping cream, whipped
4 large strawberries, for garnish

Heat oven to 375 F.

In a food processor, pulse together cookie pieces, butter, maple syrup and brown sugar until crumbly.

Divide mixture among four 4-inch, non-stick tart molds (preferably molds with removable bottoms), pressing evenly into bases and up the sides.

Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds.

In a medium bowl, combine strawberries with liqueur; spoon ¼ cup into the base of each tart.

Pipe or spoon ¼ cup of the whipped cream onto each tart and top with large strawberries. Serve immediately. Serves 4

-Beth Hillson Weekly Newsletter, July 17, 2012