The best part about spring is the abundance of fresh juicy strawberries and this easy glazed strawberry cream tart tastes like heaven but it’s so simple to make!
Although the delicious homemade pastry shell gives it lots of sweet buttery flavor, feel free to cheat by using a pie crust if you don’t have time to make homemade.
Tart Shell Ingredients:
1 1/2 cups all-purpose flour
1 stick (1/2 cup) unsalted butter, cold, cubed
1/4 cup sugar
1/4 cup ice water
1 egg
1/4 teaspoon salt
In a food processor combine flour, sugar and salt, pulse together.
Add in cold cubed butter and egg and pulse until coarse and crumbly, then slowly add ice water and pulse just until dough comes together.
Turn out onto a lightly floured surface and form into a 6-7-inch disc,
Wrap tightly in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350º F.
Roll dough back out onto lightly floured surface into a 12-inch circle. Transfer to a tart pan or springform pan.
Gently press dough into the pan and fold over excess, trimming as needed. Pierce dough with fork, then refrigerate 15 minutes.
Remove and bake at 350 for 12-15 minutes or until golden brown.
Filling Ingredients:
1/2 c Strawberry slices, chunks or halves
1 -3oz pkg strawberry jello
1 8 oz container Cool-Whip
1 c. boiling water
1 c. ice cold water
In a medium size bowl, dissolve the strawberry jello in 1/2 c. boiling water, until granules of sugar no longer appear on the spoon. Immediately add 1 c. Ice Water, stirring well, fold in 1 full container of Cool-Whip.
Pour into cooked tart and then top with strawberry slices/chunks Refrigerate at least 1 hour prior to serving. The total prep time for this recipe is less than 10 minutes.
