Okay, you’re going to love me for this one. I swear I don’t know how I keep coming up with the stuff, but I do… Honestly, coming up with original posts can be so hard. I woke up yesterday not having a clue what to do for you today. I didn’t feel like going to the store, so I resorted to what I had in the fridge. I had Pillsbury (not a paid advertiser) sugar cookie dough, strawberries, the always available vanilla pudding and whipping cream.
Hmm…what to do? Then it came to me; strawberry tarts with cookie holly leaves as garnish. I’m not that completely comfortable boasting about myself, but seriously, “I’m amazing.” To me any ways, LOL..giggle.giggle.
The recipe is so easy and is located at the bottom of this post. Clink on the bottom link reading recipe read more.
{Pillsbury sugar cookie dough}
{mini muffin pan}
{snow flake cookie cutter is perfect for creating the holly leaves}
{once you have the shape cut, press the length of a toothpick}
{use a pastry bag to pipe in the pudding custard}
Recipe link here click read more:
Strawberry tarts with holly cookie leaves:
Roll out the packaged cookie dough on a floured surface, reserve a little dough for the leaves. Cut circles and press them into a mini muffin pan. Bake the cookies per package direction. While the tart shells are baking, mix the remaining dough with green food coloring. Brad recommended we might want to add some fresh lemon or zest to the holly dough. It was too late for me do this, but I think it’s a perfect idea. Roll out the green dough (on a floured surface) and cut the dough with a snow flake cookie cutter. To get the holly shape, cut the tips of the snow flack off by turning one tip of the cookie cutter the opposite direction. The leaves are small and take less time to cook. I checked them after 7 minutes and they were done.
Mix a small box of instant vanilla pudding and let set up for about 10 minutes. While the pudding is setting up, make a small batch of homemade whipped cream, recipe link here. Combine the whipping cream and the pudding. Not too much whipped cream, because you want to maintain custard like consistency. Put the pudding custard into a pastry bag and pipe it into the cooled tart shells.
Cut fresh strawberries into little bits. Top the custard filled shells with the strawberries and garnish with two cookie holly leaves.
No kidding, this if flipping delicious!