Bite Size Strawberry Tarts, perfect for your next summer shin dig. With their graham cracker crust, fresh strawberries and cream cheese whipped cream you might just have to pop one..or two of these in your mouth!
I absolutely LOVE bite size desserts, especially if they include a graham cracker crust. Each bite delivers the entire flavor profile straight to your mouth. It’s the best of the best. And…for those of you watching what you eat, bite size desserts are perfect when you only want a little taste.
My strawberries got off to an early start this season and are loving all this beautiful Seattle sunshine. They are covered in berries and I thought I’d better hurry and whip up a dessert with them before the kids devoured every last one on the vine. These Bite Size Strawberry Tarts are the perfect way to showcase your summer strawberry crop.
First I make a simple graham cracker crust that gets baked off in the oven for just a few minutes. Next, take about a cup of those juicy strawberries and blend them up with a little water (basically making a strawberry juice) which gets cooked down with sugar and cornstarch to a glace. Glace is just a fancy word for shiny, so you’ve made shiny strawberry glaze…and it’s so yummy! This coats the halved strawberries and keeps it all together. Topped with a blend of whipped cream and cream cheese for a light fluffy addition that brings it all together.
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Bite Size Strawberry Tarts
Equipment
- Muffin tin with 12 muffin molds
Ingredients
Graham Cracker Crust
- 1 1/2 packs Honey graham crackers crushed into fine crumbs
- 6 tbsp butter melted
Strawberry Glace
- 1 cup fresh strawberries
- 1/2 cup water
- 2/3 cup sugar
- 2 tbsp cornstarch
Whipped Cream Topping
- 8 oz whipped cream cheese
- 3/4 cup powdered sugar
- 3/4 cup heavy cream
- 1 tsp vanilla extract
Other
- 36 fresh strawberries, halved
Instructions
Graham Cracker Crust
- Preheat oven to 375 degrees.
- Pour melted butter into fine crushed graham crackers and mix well.
- Place about a tablespoon of graham crackers in each muffin tin. Press all around and up the sides forming the crust.
- Bake for 7 minutes until they turn a golden brown.
Strawberry Glace
- Blend 1 cup strawberries and water in a blender. Pour into a small sauce pan with sugar and cornstarch. Cook, stirring constantly, over medium heat until the sauce thickens. Remove from heat.
- Place a spoonful of glace in each muffin tin, right over the graham cracker crust.
- Mound up 6 strawberry halves in each muffin tin and spoon remaining glace over the top.
- Place in the refrigerator for about 4 hours or until firm enough to remove from muffin tins. Top each with Whipped Cream Topping
Whipped Cream Topping
- In a medium bowl, using a hand mixer, blend together whipped cream cheese, powdered sugar, vanilla and heavy cream until thick and creamy.
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