Strawberry Chiffon Tarts

Preparation info

  • Difficulty

    Medium

  • Makes about

    12

    ( 3 " ) tarts

Appears in

Farm Journal's Complete Pie Cookbook

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. sugar
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • ½ c. hot water
  • 1 tblsp. lemon juice
  • tsp. salt
  • 1 c. heavy cream
  • 2 egg whites
  • 12 strawberries

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 remaining ¼ c. sugar, beating until glossy, firm peaks form. Fold into strawberry mixture. Spoon into tart shells and chill until firm.
  • To serve, garnish with remaining ½ c. cream, whipped, and whole berries.

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