Ingredients

• 2 , 8 ounce
• 2 cups butter
• 4.5 cups all-purpose flour
• 3 , 3 ounce
• 1 cup white sugar
• 3 dropss red food coloring
• 3.5 cups boiling water
• 0.25 cups cornstarch
• 0.25 cups water
• 3 pounds fresh strawberries , sliced
• 1.5 cups whipped cream , Optional

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
2. 2 Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
3. 3 Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
4. 4 Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
5. 5 Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

Nutrition per serving