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Fresh Strawberry Tarts

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By Pillsbury Kitchens
Updated Jun 3, 2011
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It's easier than you think: The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!

Fresh Strawberry Tarts

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Ingredients 6
  • Servings 6
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Ingredients

Crust

Filling

  • 2 1/2 cups sliced strawberries
  • 1/2 cup strawberry glaze
  • 6 tablespoons hot fudge ice cream topping, heated
  • 1/3 cup frozen (thawed) whipped topping

Instructions

  • Step 
    1
    Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
  • Step 
    2
    Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
  • Step 
    3
    Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
  • Step 
    4
    Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  • Step 
    5
    Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Nutrition

290 Calories
12g Total Fat
3g Protein
43g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Tart
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
180mg
5%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
11%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
80%
80%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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