Mini Strawberry Tarts with Lemon Glaze

Recipe written by The Chef Next Door

Servings: 15


1 package Mini Fillo Shells (I use Athens brand)

1 cup fresh strawberries, chopped

2 Tbsp sugar

1/2 Tbsp cornstarch

1/2 Tbsp fresh lemon juice + the juice of half a lemon for the glaze

1/2 tsp lemon zest

4 Tbsp powdered sugar

Preheat the oven to 350 degrees. Set your fillo shells on baking sheet.

In a small bowl, whisk together the sugar, cornstarch, 1/2 tablespoon lemon juice and zest. Add the chopped strawberries and mix gently.

Add about a tablespoon of the strawberries into each of the fillo shells and continue until they are all full. Bake at 350 for about 12 minutes, until the shells are slightly crisp and the strawberries are warmed through. Remove from the oven and let cool.

While the tarts are cooling, make your glaze. Add the juice of half a lemon to a bowl and add the four tablespoons of powdered sugar. (Adjust these amounts if you want your glaze to be thicker or thinner) Drizzle the glaze over each of the tarts. Serve immediately.

Bon Appetit!