Yield: 4 Servings
2 1/2 c quartered strawberries
1/4 c sugar
1 TB brandy
1 1/2 TB cornstarch
4 3" sweet pastry shells, fully baked
16 strawberry slices
1/2 c softly-whipped cream
4 mint sprigs
In a small saucepan combine strawberries and sugar, and cook at a hard boil for 6
minutes. Mix brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirring
constantly; it will thicken instantly. Cook for 2 more minutes. Pour into tart shells.
Cool in refrigerator for 1 hour. Garnish with a few strawberry slices, a dollop of whipped
cream and mint sprigs.
Source: ESSENCE OF EMERIL SHOW
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