Sprinkle with a touch of granulated sugar. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Return to the refrigerator to chill again. Pour it back over the strawberries and toss to blend. Reduce over medium heat until it becomes syrupy and thick. Strain the liquid from the strawberries and pour it into a small pan. Your goal is to make a tart shell to fill with the strawberries. The sides will overlap or be higher than the muffin hole. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. Use the offset spatula to lift the shells, 1 by 1, off the tray. You should be able to fit about 12 on the tray.īake them in the oven until light brown, about 5 to 8 minutes. Take care to leave space between each oval because they will spread when they are baked. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Invert a baking sheet and put it on a flat surface. Stir in the melted butter and the orange juice. Use your hands to push the sugar and flour through the strainer to make it easier. Meanwhile, sift the powdered sugar and flour into a medium bowl. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Try to remove the zest in small pieces and leave the pith (the white part) behind. Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Spoon or decoratively pipe about 2 teaspoons filling into each of 16 tartlet shells. Add remaining orange juice 1 teaspoon at a time, beating until filling is smooth and fluffy. The slices should be thin enough to bend slightly when you cut them. In medium bowl, beat 1 cup powdered sugar, the cocoa, butter, orange peel and 1 tablespoon of the orange juice with electric mixer on low speed 1 minute or until smooth. Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices.
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