Strawberries And Cream Tart With Frangelico
- 1 cup Flour
- 1/2 cups Powdered Sugar
- 1 stick Butter
- 1 pound Strawberries
- 5 Tablespoons Sugar (or More To Taste)
- 5 Tablespoons Frangelico (Amaretto) Or Other Nut Liquor, Or More To Taste
- 1 cup Heavy Whipping Cream
- In a mixer, mix together flour, powdered sugar and 7 tablespoons of butter. When done, roll into a bowl and chill for 30 minutes.
- In the meantime, take all but 4 strawberries, mix with 2 tablespoons sugar and 2 tablespoons Frangelico. Cook on medium heat until soft, approximately 10 minutes.
- Fill 8 regular size muffin tin spaces with dough and poke with a fork. Cook on 200 degrees till golden brown, approximately 30 minutes.
- When shells are cooking, whip the cream with 3 tablespoons sugar, after about 30 seconds, add 3 tablespoons of Frangelico. Do not overbeat or you will have butter.
- When the shells are ready and cooled, assemble by placing the drained strawberry flling and covering with whipped cream. Decorate with half a strawberry.
flour, powdered sugar, butter, strawberries, sugar, frangelico, cream
Taken from tastykitchen.com/recipes/desserts/strawberries-and-cream-tart-with-frangelico/ (may not work)