Strawberry Fillo Tartlettes

I absolutely love taking a large dessert, breaking it down and creating individual, bite-sized desserts. These Strawberry Tartlettes are a perfect way to take a traditional Strawberry Pie and control the portions, as well as, create a visually beautiful and decandent plating. This dessert takes very little time and effort, but it will leave everyone thinking you spent hours slaving away in the kitchen. It is sweet, refreshing and a simple way to embrace summer.

Ingredients:

1 pint organic strawberries, hulled and sliced 

3 tbsp. cornstarch

1 cup granulated sugar

1 cup water

1/4 cup strawberry jello

Athens fillo dough shells

Dark chocolate, shaved for garnish

Homemade whipped cream for garnish (recipe on blog)

Directions:

1. In medium saucepan, combine cornstarch, sugar and water on medium heat. 

2. Stir frequently, watch to make sure it does not burn. Bring to a boil and continue to simmer. As it reaches desired consistency, the mixture will start to become clear.

3. When mixture thickens, add jello mix. Remember jello mix tends to thin out your original mixture, so make sure it is desired consistency before adding it. Then, stir until thoroughly combined.

4. Remove saucepan from heat and allow to cool to room temperature.

5. Place into gallon baggie. (You will use this later to pipe mixture into fillo dough shells and garnish plate.)

6. Hull and slice strawberries thin so they are able to easily fit into fillo shells. 

7. Now place strawberries in fillo shells which have been set out on a baking sheet.

8. Pipe in enough jello mixture to cover strawberries in the shells. It will help them to keep, as well as, to retain color longer. 

9. Place tartlettes into the fridge to set. Leave for a minimum of one hour before serving.

10. You can use remaining mixture to garnish serving plate, as well as, using homemade whipped cream and chocolate shavings to complete the garnish.

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