Best 13 Strawberry Cookie Tarts Recipes

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Strawberry cookie tarts are a delicious and easy-to-make treat that are perfect for any occasion. With a buttery cookie crust, a sweet and creamy filling, and fresh strawberries on top, these tarts are sure to be a hit. Whether you're looking for a quick and easy dessert to make for a weeknight dinner or a special treat for a holiday party, strawberry cookie tarts are a great choice. The combination of flavors and textures in these tarts is simply irresistible, and they're sure to be a favorite with everyone who tries them.

Let's cook with our recipes!

FRESH MINI STRAWBERRY TARTS



Fresh Mini Strawberry Tarts image

Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.

Provided by Paula Rhodes

Categories     Pies

Time 5h15m

Number Of Ingredients 14

1 1/4 cup all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup 1 stick chilled butter, cut into 8 pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 pound fresh strawberries (cleaned and de-stemmed)
1/2 cup + 2 tablespoons cold water
2 tablespoons cornstarch
2 tablespoons powdered strawberry Jello (do not sub diet Jello)
3/4 cup corn syrup
Few drops of red food coloring (if desired)
1/8 teaspoon almond extract (optional)

Steps:

  • Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
  • Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
  • Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
  • Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
  • Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
  • Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
  • Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
  • Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
  • Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
  • Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
  • Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
  • Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

Nutrition Facts : ServingSize 1, Calories 130 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 127 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g

STRAWBERRY COOKIE TARTS



Strawberry Cookie Tarts image

For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

1/2 cup vanilla or white chips, melted and cooled
3 ounces cream cheese, softened
1/2 cup whipped topping
1/4 cup confectioners' sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
12 sugar cookies (about 2-1/2 inches)
4 to 5 fresh strawberries, sliced

Steps:

  • In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.

Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

STRAWBERRY JAM TARTS (COOKIES)



Strawberry Jam Tarts (Cookies) image

One of my favorite holiday cookies! I make these for Valentine's Day and Christmas! A very delicious tender, sweet cookie.

Provided by Wildflour

Categories     Dessert

Time 57m

Yield 24 cookies

Number Of Ingredients 9

2 1/2 cups flour
1/2 cup sugar
2/3 cup butter
1 large egg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
strawberry jam or preserves

Steps:

  • Cream butter and sugar.
  • Add egg and beat.
  • Add milk and vanilla.
  • Add rest of ingredients and mix well.
  • Roll out dough to 1/8" thick.
  • Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
  • With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
  • Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
  • Place whole shapes onto ungreased cookie sheet.
  • Top each cookie center with a teaspoons or so of strawberry jam.
  • Place cookie shape with cut-out center on top.
  • Seal outside edges all the way around with tines of fork. Pressing to seal.
  • Sprinkle edges with colored sugar.
  • Bake in 350° oven for 11-13 minutes.
  • These do not brown.

Nutrition Facts : Calories 113, Fat 5.5, SaturatedFat 3.4, Cholesterol 21.5, Sodium 86.3, Carbohydrate 14.2, Fiber 0.3, Sugar 4.2, Protein 1.7

AUNT SIS'S STRAWBERRY TART COOKIES



Aunt Sis's Strawberry Tart Cookies image

Categories     Cookies     Bake     Strawberry     Winter     Gourmet

Yield Makes about 100 cookies

Number Of Ingredients 6

3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into bits
2 large egg yolks, beaten lightly
1 cup strained strawberry jam

Steps:

  • In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.
  • Preheat the oven to 350°F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.

STRAWBERRY TARTS



Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

CHOCOLATE-COVERED STRAWBERRY TART



Chocolate-Covered Strawberry Tart image

Provided by Katie Lee Biegel

Categories     dessert

Time 5h40m

Yield 12 servings

Number Of Ingredients 11

2 1/2 cups ground chocolate wafer cookies (about one 9-ounce package)
2 tablespoons sugar
1 stick (8 tablespoons) unsalted butter, melted
2 cups heavy cream
1/2 cup milk
One 1.2-ounce bag freeze-dried strawberries
One 12-ounce bag white chocolate chips
2 teaspoons vanilla
1 cup chocolate shell topping (for ice cream)
7 chocolate-covered strawberries drizzled with white chocolate
16 strawberries, hulled and sliced in half

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
  • For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
  • For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

STRAWBERRY TARTLETS



Strawberry Tartlets image

This elegant-looking dessert is easy to make, and the cute wonton "cups" can be made in advance. They're a different way to present fresh strawberries when entertaining. The recipe is easy to double, too.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

12 wonton wrappers
3 tablespoons butter, melted
1/3 cup packed brown sugar
3/4 cup Mascarpone cheese
2 tablespoons honey
2 teaspoons orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional

Steps:

  • Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

Nutrition Facts : Calories 214 calories, Fat 16g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 84mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY



Chocolate And Strawberry Tart Recipe by Tasty image

Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar

Provided by Milloni Merchant

Categories     Desserts

Yield 4 servings

Number Of Ingredients 8

3 cups chocolate cookie
1 cup butter, melted
1 cup double cream
2 cups dark chocolate
1 cup strawberry
dark chocolate, melted
white chocolate, melted
powdered sugar, to serve

Steps:

  • Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
  • Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
  • Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
  • Pour the chocolate over the biscuit base and top with the strawberries.
  • Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
  • Enjoy!

STRAWBERRY TARTLETS



Strawberry Tartlets image

These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 6 four-inch tarts

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more as needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved or quartered if large
2 cups creme fraiche

Steps:

  • Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
  • In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
  • Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
  • Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
  • Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
  • When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

STRAWBERRY CREAM CHEESE COOKIE TARTS



Strawberry Cream Cheese Cookie Tarts image

Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 32

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie pouch
1 container (8-oz.) strawberry cream cheese spread
1 cup powdered sugar
2 tablespoons milk
1 aerosol container (6.4 oz.) Betty Crocker™ decorating icing
Betty Crocker™ candy sprinkles, if desired

Steps:

  • Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
  • Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Tart, Sodium 115 mg, Sugar 11 g, TransFat 1/2 g

STRAWBERRY TART



Strawberry Tart image

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Tips:

  • Use fresh, ripe strawberries for the best flavor.
  • If you don't have a cookie cutter, you can use a glass or a cup to cut out the cookie shapes.
  • Be careful not to overmix the cookie dough, as this will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking, as this will help the cookies to hold their shape.
  • Bake the cookies until they are just set, as overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them with the strawberry mixture.
  • If you don't have time to make the strawberry filling from scratch, you can use a store-bought strawberry jam or preserves.
  • Garnish the cookie tarts with fresh strawberries, whipped cream, or a sprinkle of powdered sugar before serving.

Conclusion:

Strawberry cookie tarts are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of these tasty treats that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give strawberry cookie tarts a try!

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