Ingredients
- TART SHELLS:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Dash of mace
- 30 strawberries
- 1 cup red currant jelly
- 1 tablespoon orange juice or orange liqueur
- 2 " tart shells
- 1 recipe cream cheese pastry
- 1 egg yolk beaten with 1 teaspoon milk
Preparation
Step 1
In small bowl of mixer stir together cream, sugar, and mace refrigerate 1 hour. Wash strawberries, remove hulls and pat dry. Place berries stem end down on rack over waxed paper. In small saucepan slowly melt jelly with orange juice, stirring. Cool slightly, then spoon over strawberries until well glazed, reusing glaze that drips onto paper, refrigerate. At serving time whip cream mixture until thick and fluffy. Spoon into tart shells and top each with a glazed berry.
Tart Shells:
Roll pastry 1/8" thick and cut in rounds about 1" larger than tart pans. Fit dough without stretching into tart pans. With small ball of floured dough press pastry into place. Brush lightly with egg yolk mixture and prick well with fork. Chill about 30 minutes, bake in preheated 350 degree oven 5 minutes. Remove from oven and press puffed-up pastry back into shape, prick again and return to oven to bake 12-15 minutes longer or until golden and crisp. Cool in pans on wire racks. Remove from pans and stir in airtight container at room temperature up to 5 days.