Summer Berry Tarts
Salute the 4th - or any day - with these chilled red, white and blue tarts.
Quick Facts
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Yield: 8 tarts
Ingredients
4 cups (about 2 pints) sliced strawberries, divided
2/3 cup sugar
3 tablespoons Argo® Corn Starch
3/4 cup water
1 tablespoon lemon juice
5 to 10 drops red food color, optional
8 (3-inch) tart crusts, baked and cooled
Whipped cream
1/3 cup fresh blueberries
Directions
Puree or mash 1 cup strawberries in food processor or by hand.
Combine sugar and corn starch in a small saucepan. Gradually stir in water, lemon juice and food color. Bring to boil over medium heat, stirring constantly; boil 1 minute. Let mixture cool slightly.
Gently stir remaining 3 cups sliced strawberries into cooled filling. Spoon into tart crusts. Refrigerate at least 1 hour, until set and chilled.
Top with whipped cream and blueberries. Tarts are best served the same day prepared.