Strawberry Tarts

Linda Griffith


This is a beautiful dessert and so easy that no one would believe that it took you so little time to prepare. Just start with a box of Pillsbury refrigerated
pie crust and some fresh strawberries and you are home free.
these are perfect to have when you have guests for dinner. They are so elegant. Another idea is to use ice cream with strawberries on top followed by hot fudge topping and Cool Whip. So many things you can do with this recipe.

pinch tips: How to Melt Chocolate





10 Min


5 Min


1 box
pillsbury refrigerated pie crust at room tsp. sugar to press into dough refrigerate the other crust for another use.
1/2 c
strawberry glaze (you can usually find this in the fruit department)
2 1/2 c
sliced strawberries
6 Tbsp
hot fudge ice cream topping, heated
1 c
cool whip

Directions Step-By-Step

Heat oven to 450 degrees. Remove pie crust from pouch; place flat on working surface. Sprinkle with sugar, pressing lightly into the dough. Cur six rounds using a 4 inch cooking cooker or a glass.
Turn a regular sized muffin pan upside down and spray the backs with Pam, lightly.
Place the dough rounds alternately on the bottom of the cups, sugar side up..Make pleats evenly around each one pressing to the cup. Prick bottoms generously with fork.
Bake for 5 to 7 minutes until slightly brown. Cool for about 5 minutes before removing from muffin tin. Cool completely for 30 minutes.
While the cups are cooling, mix the strawberries gently with the glaze. Refrigerate for 30 minutes until chilled.
Spoon one Tablespoon of hot fudge topping into shell followed by about 1/3 cup of berries and garnish with Cool Whip

About this Recipe

Course/Dish: Fruit Desserts