Mini Strawberry Tarts

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans. (5 minutes)

Recipe View 3 mins In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and fluffy. (3 minutes)

Recipe View 5 mins Gradually beat in the flour, one cup at a time, until just combined. Be careful not to overmix. (5 minutes)

Recipe View 20 mins Roll the dough into approximately 70 small balls. On a lightly floured surface, gently press each ball into a mini muffin pan cup, forming a thin pastry crust. (20 minutes)

Recipe View 35 mins Bake the crusts in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and let cool completely in the pans. (35 minutes)

Recipe View 3 mins While the crusts are baking, prepare the gelatin filling. In a heatproof bowl, stir together the strawberry gelatin, sugar, and red food coloring (if using) into the boiling water. Stir until the gelatin and sugar are completely dissolved. (3 minutes)

Recipe View 1 mins In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. (1 minute)

Recipe View 3 mins Slowly pour the cornstarch slurry into the boiling gelatin mixture, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens slightly and becomes translucent. (3 minutes)

Recipe View 30 mins Remove the gelatin mixture from heat and let it cool completely, about 30 minutes, stirring occasionally to prevent a skin from forming. (30 minutes)

Recipe View 10 mins Once the gelatin mixture has cooled, spoon it evenly into the cooled tart shells. (10 minutes)

Recipe View 15 mins Arrange the sliced strawberries attractively on top of the gelatin filling, gently pressing some slices down into the gelatin. (15 minutes)

Recipe View 5 mins If desired, top each tart with a dollop of freshly whipped cream just before serving. (5 minutes)