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Country Strawberry Cream Cheese Tarts
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Ingredients:
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I package Tenderflake Tart Shells (12/box)
¾ cup sugar
1 ½ tbsp cornstarch
2 ½ cups milk
3 egg yolks, beaten
2 tbsp fresh lemon juice
Zest of 1 lemon
2 tsp vanilla
4 ounces cream cheese, softened, diced
2 cups frozen whole strawberries
½ cup sugar
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Method:
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Prepare Tenderflake Tart Shells as per package directions. Remove with oven mitts, and set aside to cool. Put 2 cups of frozen whole strawberries in a bowl to thaw, and set aside. In a medium saucepan, whisk together the sugar and cornstarch. Slowly add ½ cup milk and whisk until well blended. Add remaining 2 cups milk, egg yolks, lemon juice, lemon zest, and vanilla. Whisk over medium heat until it boils and is thickened – approx 6 – 8 minutes. Remove from heat. Stir in cream cheese that has been diced. Blend until very smooth. Pour mixture into cooled tart shells. Toss the thawed strawberries with ½ cup sugar. Place the strawberries on top of the cream cheese mixture in each tart shell. Cover and refrigerate until ready to serve. Makes 12 tarts.
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