EASY FRENCH FOOD
all of the Elegance...none of the Fuss!

by Aimee Perrodin
(Denham Springs, LA, USA)

I had scoured the internet looking for a French tart that my dad was remembering when he last went to France. I used the Tarte Aux Fraises and crème pâtissière with a few modifications. It was amazing.

Instead of warm milk for cream I used 6 oz of condensed milk and 2 oz "Philadelphia Strawberry Cream Cheese". That made me able to use 1 tbsp less of corn starch and make a richer flavor. Be careful though the cream thickens quickly and will need to be blended. I also used a "Betty Crocker Pie crust recipe" made of shortbread.

I rolled out the dough and cut small shells with a pastry edge. I baked the crust until golden brown, let it cool, then added cream after the cream cooled to room temperature.

I made small tarts for Dads birthday. My father asked for the same recipe on fathers day!! It was a hit!! Only this time I made 1 large tart with the same recipe for the whole family!!

Check it out!!