Best Moms Strawberry And Jello Tart Recipes

STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS)

Steps:

• Place 6 ounces of jello mix in a large bowl. Stir in one cup of hot boiling water, followed by one cup of cold water.
• Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set slightly.
• Mix the Cool Whip into the Jello. Stir to combine until smooth and creamy.
• Spray a 9-inch springform pan with cooking spray and transfer the cool whip mixture into the pan. Cut the strawberries in half and place them along the rim of the cake. Place the cake in the refrigerator to set for about 30 minutes.
• Combine 1 cup of boiled water with 3 ounces of Jello. Place the mixture in the fridge until it cools down to room temperature.
• Pour the Jello mixture over the Cool Whip mixture and allow it to set completely in the fridge.
• Remove the cake from the springform pan. Keep it refrigerated until it's ready to serve. Enjoy!

STRAWBERRY JELLO PIE

Steps:

• Add jello mix and boiling water to a large bowl. Whisk together for 2 minutes or until dissolved.
• Add ice water; stirring well until all ice has melted. Allow the mixture to sit at room temperature for 10 minutes to allow the gelatin to thicken.
• Whisk in whipped topping. Fold in 1 ½ cup of the diced strawberries.
• Spoon filling into graham cracker pie crust. Sprinkle with remaining diced strawberries.
• Refrigerate for at least 3 hours, or until set (I like to let it chill overnight).
• Slice and serve. Top slices with whipped topping and/or additional strawberries, if desired.

GLAZED STRAWBERRY TART

Steps:

• Heat oven to 350°F.
• Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
• Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
• Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.

STRAWBERRY PIE WITH JELLO RECIPE

Steps:

• Preheat oven to 350.
• Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times (as shown above).
• Bake pie crust for about 15 minutes or until edges are browned. Remove from oven and set aside to cool.
• Layer sliced berries into the cooled baked pie crust. Fill to top.
• Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Simmer, stirring constantly, until thickened.
• Remove from heat, add Jell-O and stir until dissolved.
• Pour mixture over the strawberry filled crust.
• Refrigerate until set. This will take at least 3 hours to have a good set.
• Top with whipped cream when serving.

STRAWBERRY TARTS

Steps:

• Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it's as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
• Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
• Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
• Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
• Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
• Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.

STRAWBERRY TARTS

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.

STRAWBERRY TART

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.