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Mini Strawberry Tarts
July 11, 2009

Best Advice: Do a test run with 1 tart before you commit to making a whole batch. You will probably modify along the way as we did. Dough: I added an extra 1/2 cup of flour because the dough was too wet. It still baked too "short" (seemed like there was too much butter). Next time, I will add even more flour. We don't own a mini-muffin tin so I used a regular muffin tin. Chill the dough before pressing into muffin tins so it isn't so soft to work with. I rolled out the dough with a rolling pin and pressed out circles with a large Starbucks coffee mug. Press into muffin tins taking care to be make the dough smooth, evenly thin, and the well deep enough. This will make for a nice presentation at the end. Make sure there is no airpocket underneath. Prick the bottom with fork before baking if not sure. Don't overcook the dough or it will be crumbly. Gelatin Mixture: I used a lot less water than called for as I wanted the gelatin to be thicker and actually "set" before serving it (as opposed to being runny). Strawberries: I also added a small tin of Mandarin oranges into the strawberry mix. I strained out any extra liquids from the strawberry/mandarin mix as it would dilute the jello. We chilled before serving because I wanted the jello mixture to "set".It was a lot of work but the presentation is worth it for a special occasion: wedding/baby shower etc. We made only 12 tarts because it takes so much time. We are going to try freezing the extra dough for future.

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