Crisp meringue shells are
filled with a frozen, honey-strawberry cream and served in a
pool of honey-strawberry sauce.
Strawberry
Bee Sting Tarts
- 1 (20-ounce) package frozen
whole California strawberries
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
1/2 cup sour cream
6 prepared meringue shells (3 to 4-inches)
Mint leaves for garnish (optional)
- In saucepan combine strawberries
and honey. Bring to boil over medium heat, stirring. Reduce heat;
simmer 20 minutes. Cool to room temperature.
- Pour strawberry mixture
into blender or food processor fitted with metal blade; whirl
until smooth. Chill thoroughly.
- Mix in vanilla. Cover
and chill half of the strawberry mixture for sauce. Fold the
remaining mixture and whipped cream into sour cream. Cover and
freeze.
- Remove from freezer 10
to 15 minutes before serving.
- To Serve: Pour strawberry
sauce into shallow dessert dishes and top with meringue shells.
Scoop frozen mixture into shells and garnish with mint leaves.
Makes 6 servings.
Cooking Note: You may purchase
meringue shells at local bakery.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
