These are excellent for family get-togethers or events. Strawberry shortcake in all its sweet deliciousness, but in convenient little individual serves for your guests. Every single one of your guests will beg you for the recipe to this incredibly impressive-looking delicacy.
| Prep Time: | 30 mins |
| Cook Time: | 18 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 18 mins |
| Servings: | 35 |
| Yield: | 70 mini tarts |
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 cups butter
- 4 ½ cups all-purpose flour
- 3 (3 ounce) packages strawberry flavored Jell-O® mix
- 1 cup white sugar
- 3 drops red food coloring
- 3 ½ cups boiling water
- ¼ cup cornstarch
- ¼ cup water
- 3 pounds fresh strawberries, sliced
- 1 ½ cups whipped cream, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
- Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
- Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
- Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
- Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 135 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used the recipe for the strawberry gel/glaze and it is amazing! No real notes… just delicious!
Will make it again!! Everyone loved it!
Awesome for all seasons!!
Tasted great when first got to the table over time the jello set and the tarts seemed very dry.
These were delicious, though I agree they are time consuming. My girls are 3 years old and 20 months old and they enjoy rolling it into balls and pressing them into the muffin tins. Half the jello would have sufficed for us, because we didn’t get the tart shells thin enough. They still tasted great though, especially with the whipped topping and I agree with the description, they do taste like mini strawberry shortcakes. I used the light cream cheese, as that is what I use for everything, and they were great. I did need my teenage son to finish stirring the dough once all the flour was added because it was so thick. I tried using the electric beaters but after a while the dough liked to climb right up the beaters and stay there, very hard to remove. Doesn’t change my rating though.
I may just possibly bring this dessert to all events. Really easy to make. I varied greatly from the recipe. Cut the portion in half (made about 17 2-inch cups). Substituted berry jello-flavors and added blueberries to the final toppings. I used only a stick and a half of butter, even less than what half the recipe calls for. My cups came out great! They looked beautiful and tasted like kolackys with sweet syruped fruit. To make my gelatin set better, I added about 1tsp more of cornstarch to the warm syrup when I noticed it was too runny. Popped the final product in the fridge and in about an hour, it was set.
A little time consuming, but well worth the effort. I used sugar free jello and light cream cheese to cut calories. Made these for a treat to take to work. A co-worker also made them over the weekend and substitued a little of the flour with cocoa to make the crust chocolate flavored. She said they were fantastic.