Easy Strawberry Tarts For Independence Day

Needing a last-minute Independence Day dessert? We've got you covered! Try these adorable little tarts! Super easy to make, and so tasty! 

Crust:

1 1/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Grass Fed Butter
1/2 Cup Raw Sugar
1 Free Range Egg
1 Teaspoon Vanilla

Combine flour, soda, and salt in a medium-size mixing bowl. In an electric mixer beat butter for 30 seconds or so. Add sugar and beat until fluffy, follow that with egg and vanilla. Beat until combined then add dry ingredients a bit at a time. When combined grease a medium size muffin tin, press 2-inch rounds of dough into each cup. Make sure the dough isn't too thick and comes up the sides of the cup. Bake at 350 for 12 minutes. Remove from oven and use something round and slightly smaller than the cup to press the dough back down (I used an ice cream scoop). Allow to cool and harden before removing from pan.

Related Article: Patriotic Cherry Pie

Filling:

1 pkg Cream Cheese
4 Tablespoons Powdered Sugar
Stevia to taste
1 Teaspoon Vanilla

Place cream cheese in an electric mixer beat until smooth, add powdered sugar, stevia, and vanilla mix until combined. Spoon into an icing bag or a ziplock bag (I just used a ziplock bag with an icing tip in one end because I couldn't find my bags.), pip filling into the cups once they are completely cold.

Topping:

Slice strawberries, slide one through the "V" of another so it becomes three dimensional and looks somewhat like an "X". Place on top of filling. Serve cold.