|Strawberries and Cream Tarts|
Today, I discovered strawberry whipped cream.
I imagined all kinds of delicious uses for it. Poundcake. Scones. Cupcakes. A frozen daquiri.
Delicious cream filled, fresh fruit tarts.
I cheated and used refrigerated pie crust today. So this recipes was pretty much effortless.
I love things that are elegant and effortless.
This would be perfect for a bridal shower, baby shower, or tea party. Any party, actually.
(makes 12-15 tarts)
1 double crust box of refrigerated pie crust (or make your own)
Strawberry whipped cream
4 fresh sliced strawberries for topping.
Preheat the oven to 375 degrees.
Spray 12 tart cups with non-stick cooking spray. (If you don’t have tart cups, you could do this in a muffin tin)
Using a round 3 inch cookie cutter (or anything that size, a glass or whatever) cut out 12 circles in pie crust. Press rounds into tart cups.
Fill a ziplock bag up with strawberry whipped cream, cut off the tip, and fill each cup with cream.
Top with fresh strawberries.
Refrigerate until ready to serve. Enjoy!