Directions: |
Directions:Makes 24
Preheat oven to 325º F.
Grease two 12-cup muffin tins
Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.
Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.
Add flour a cup at a time and mix at low speed until well blended before adding more flour, about 30 seconds per cup of flour
Firmly press a golf-ball sized amount of shortbread dough into each greased muffin cup, shaping into a cup, ensuring the sides don't come up more than ⅔ of the size of the cup and that the bottom of the cup is sturdy
Place in the oven and cook for 20-25 minutes, until the tarts start to brown along the top edges
While the tarts are cooking;
Whip up the whipping cream with the white sugar and vanilla to stiff peaks.
Add the Greek yogurt, and whip again until stiff, then place in the fridge to cool until needed.
Rinse and hull your strawberries. If using medium to large strawberries, cut in half.
Remove the tarts from the oven and allow to cool in the muffin tin for 10-15 minutes
Use a knife to gently remove the tarts, going around the outside of the tarts if necessary
Once the tarts are cooled to room temperature, remove the whipped cream-Greek yogurt mixture from the fridge and fill each tart generously, about a healthy tbsp in each tart.
Place one strawberry or strawberry half on top of the cream.
Eat immediately, or store in the fridge until desired.
Eat any extra cream with any extra strawberries as a snack. |
This recipe for Strawberry Tarts is from