Strawberry Tartlets

Products Used


Oreo Crust

  • 20 Oreo® cookies
  • 5 tablespoons unsalted butter, melted

Strawberry Filling


  1. Preheat oven to 400°F.
  2. Pulse Oreo cookies (cream included) in a food processor until crumbs form.
  3. Stir together cookie crumbs and melted butter. Divide evenly into six 4-inch mini tart pans. Press cookie mixture firmly on the sides and bottoms of pans. Place on a sheet pan and bake for 8 minutes. Remove and cool.
  4. Beat heavy cream and powdered sugar with a chilled whisk attachment until stiff peaks form. Place the bowl in a refrigerator.
  5. Beat cream cheese and granulated sugar until light and creamy. Set aside.
  6. Pulse strawberries in a food processor until pureed.
  7. Add 1 tablespoon cold water to a small bowl and sprinkle with gelatin. Let sit for 1 minute; stir in 1 tablespoon boiling water. Stir until dissolved.
  8. Add gelatin water to strawberries and pulse again. Pour strawberry mixture into cream cheese and beat until smooth.
  9. Gently fold refrigerated whipped cream into strawberry filling. Spoon filling into cooled crusts. Refrigerate 2-3 hours before serving. Top with fresh strawberries and mint leaves right before serving.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jocelyn Brubaker @InsideBruCrewLife.

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