2 tsp. lemon zest plus 1 Tbl. lemon juice (1 lemon)
1/2 Cup granulated sugar
1 Cup heavy whipping cream, whipped
2 Cups fresh strawberries chopped
1 Tbl. granulated sugar
Bake the puff pastry shells for only 7 minutes. Then cut out the
center circle, and finish baking, about 7 to 10 minutes.
Beat the cream cheese with electric mixer at medium speed until
smooth. Add the lemon zest, lemon juice, and 1/2 Cup sugar, and
beat until well blended. Gently fold the whipped cream into the
cream cheese mixture until incorporated.
Spoon the lemon mixture into the tart shells. Cover with plastic wrap
and chill 4 to 24 hours.
Toss together the strawberries and the tablespoon of sugar. Spoon
into the tarts just before serving. We topped with Ready Whip.
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