Strawberry Tart

Ingredients

• 1 pkg 3-oz strawberry gelatin
• ¾ cup boiling water
• ¼ cup cold water
• 2 cup ice cubes
• ½ cup dairy sour cream
• 1 cup thawed frozen whipped topping
• 1 Shortbread Crust (see Strawberry Tart Shortbread Crust)
• 2 cup fresh strawberries, hulled and halved

Method

1. Dissolve the gelatin in the boiling water. Measure 1/4 cup, add 1/4 cup cold water and set aside. Add the ice cubes to the remaining gelatin; stir constantly until the gelatin begins to thicken, about 3 minutes. Remove any unmelted ice.
2. Using a wire whip, blend in the sour cream and whipped topping and whip until smooth. Spoon into the Shortbread Crust. Arrange the strawberries, cut side down, on the filling.
3. Chill the measured gelatin until slightly thickened; spoon over the strawberries. Chill until firm, about 2 hours.
4. Shortbread Crust: Blend 1/2 cup softened butter and 1/4 cup sugar together with a pastry blender or fork. Add 1 1/4 cups sifted flour and mix until crumbs are formed. Then mix thoroughly with your hands to form a soft dough. Press evenly onto the bottom and sides of a 9-inch flan or spring-form pan. Prick the bottom with a fork. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Cool in the pan. Loosen the sides and remove carefully. If the crust sticks, heat gently a few seconds over low heat.

Notes

Yield: 6 servings. One of a seven-recipe strawberry feature from The Spokesman-Review, May 12, 1982 (Spokane, Washington).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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