Strawberry Chiffon Tarts

Name: Strawberry Chiffon Tarts
Cuisine: United States
Ingredients: ¼ c. cold water; 1 envelope unflavored gelatin; 1 tblsp. lemon juice; ½ c. hot water; Tart shells (pastry for 2-crust pie); ¾ c. sugar; 1 pt. fresh strawberries; 2 egg whites; 12 strawberries; ⅛ tsp. salt; 1 c. heavy cream

Preparation info

Makes about
12
( 3 " ) tarts

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Fresh as spring—and luscious

Ingredients

Tart shells (pastry for 2-crust pie)
1 pt. fresh strawberries
¾ c. s

Americas
United States
Pie
Spring

Method

Crush 1 pt. berries (you will have 1¼ c.); cover with ½ c. sugar and let stand 30 minutes.
Soften gelatin in cold water; dissolve in hot water. Cool. Add crushed berries, lemon juice and salt. Chill until mixture mounds when dropped from spoon. Test frequently while chilling.
Fold in ½ c. cream, whipped. Beat egg whites until frothy; gradually add remai