October 17, 2018

Strawberry Lemon Crunch Tart

Strawberry Lemon Crunch Tart

Glazed strawberries mounded on top of a Lemon Oreo Cookie crust and smothered with whipped cream.

I have to admit these sweets were made awhile ago when my strawberry patch was relentless in its production of fruit. I’d pick a basketful every other day! I froze them, made jam, made pies, put them in salads, and sent them home with the grandkids and friends. I have no room in my freezer for dinner foods because all the space is being taken up with bags of strawberries…oh, and boysenberries. And I have two freezers!!

Anyway, one day I bought these cute fluted tart cups and was dying to make something with them. I had a colander full of strawberries, so obviously tarts came to mind.  I had a package of Lemon Oreo Cookies, so strawberry lemonade came to mind. It’s a no fail combination.  You'll notice in the photos that some of the tarts are in the cute little tins, perfect for one person. Some are in the standard "sharing size" tins.

Picked when they are red, ripe, and juicy, the berries are so sweet. Covered with a glaze, they’re even sweeter, so the Lemon Oreo Cookie crust gives it a nice citrusy tart flavor. This is a quickie, since it’s pretty much semi-homemade using fresh strawberries, store bought glaze, cookie crust, and canned whipped cream.

Like I said, these tarts were made awhile ago…in August to be exact when the temperature was at roasting. Talk about hot August nights…that was a relief because the days were scorchers. Shortly after I topped the tarts with whipped cream, it started to melt, as you can see in the photos. Because of that, I didn’t really want to post this. I wasn’t happy with the wilted look. I really should have made my own whipped cream, as it’s more stable and holds up better than ready made in warm temps.  But the tarts tasted really good, so I kept putting it off until now. Oh well. Live and learn.

Strawberry Lemon Crunch Tart

Yield will vary according to size of tins.

  • 25 Lemon Oreo Cookies
  • 5 T melted butter
  • Fresh strawberries
  • 1 tub of strawberry glaze
  • Canned whipped cream

Crush the cookies or pulse in food processor until they become fine crumbs. Add melted butter. Blend well or pulse again. Press into bottoms of tart tins. Refrigerate for about half and hour.

Strawberries can be left whole if they are small, or cut them in half or quarters. Fill tins, drizzle with glaze. Top with whipped cream. Keep in fridge until dessert time. Serve in tins or remove on to plate.

Strawberry Lemon Crunch Tart

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