Mini Strawberry Cream Pie Tarts

Serves 6 · 20 min prep · 6 min cook

Ingredients

• 12 shells store-bought mini graham tart shells
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, diced small
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp fresh lemon juice
• 2 oz white chocolate, melted for drizzle

Instructions

1. 1Arrange the mini graham tart shells on a baking sheet or tray so they are ready to fill and chill together.
2. 2Beat the softened cream cheese with the powdered sugar and vanilla until smooth and fluffy. Whip the heavy cream to stiff peaks in a separate chilled bowl, then fold it into the cream cheese to make a pipeable cream-pie filling.
3. 3Spoon or pipe the cream filling into each tart shell, filling them three-quarters full and smoothing the tops lightly.
4. 4In a small saucepan combine the diced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy spoonable topping, about 4 to 6 minutes.
5. 5Remove the strawberry topping from the heat and let it cool until just warm so it will not melt the cream.
6. 6Spoon a small mound of the cooled strawberry topping onto the center of each filled tart, leaving a ring of cream visible the edge.
7. 7Melt the white chocolate until smooth and fluid, then drizzle thin zigzags over the tops of the tarts for a bakery finish.
8. 8Chill the mini tarts for at least 1 hour so the cream sets firmly and the topping adheres.
9. 9Serve cold straight from the refrigerator. The mini format keeps the classic strawberry-cream-pie profile in one or two perfect bites.