swEEts by e: A Berry Good Summer Dessert for 2

The strawberries this summer so far have been nothing short of amazing.

One of the most fantastic things happened to me the other day while browsing the isles of Wally World...

Strawberries were on sale for 75 cents!

Say What?! 75 cents!

With a deal like that it's hard to pass up and obviously I bought a few containers with high ambitions of whipping up some delicious treats.

Needless to say, this is just the first of a few strawberry desserts you'll be seeing from this lady in the coming weeks.

It's difficult sometimes making desserts for just me and MM, mostly because making a big dessert means we have to eat the whole thing...which is quite delicious and easy, but not when you're making sure you'll still fit into your perfectly fitting wedding dress in just a few months. Not to mention, its bathing suit season.

So when I can make individual portions or cut servings in half I jump at the opportunity.

I used my favorite tart crust, cut the recipe in half and then used the small ball of dough to line the bottom of two small oven proof glass bowls (I don't have mini tart pans..yet).

I'm going to post the whole recipe in case you want to make one large tart, but I'll include my halved version as well for those of you who may not be baking for as many.

Tart Crust
Oven: 400 Bake time: 15 minutes
Full recipe fills a 9-inch tart pan

4 oz cream cheese (2 oz)
1/2 cup butter, softened (1/4 cup)
1 TBS sugar (1/2 TBS)
1/4 tsp salt (1/8 tsp)
1 1/4 cup AP flour (1/2 cup plus 2 TBS)

Homemade Whipped Cream
1/2 cup heavy whipping cream
2 TBS powdered sugar

Sliced strawberries
Fresh blackberries

In a small bowl, beat whipping cream with an electric mixer until it begins to thicken.
Slowly add powdered sugar and continue to beat until stiff peaks form.
Place prepared whipping cream in fridge to chill.

Meanwhile, preheat oven to 400 and spray two 3-inch tart pans or small oven safe bowls with cooking spray.
Beat cream cheese, butter, sugar and salt until creamy.
Add flour and beat at low speed until soft dough forms.
Shape into disc and chill for about 20-30 minutes.
Once dough is chilled, cut dough into two pieces.

Flatten dough into each of your small pans/bowls.

Bake for about 10-15 minutes, or until lightly browned.

Allow crusts to cool slightly before adding whipped cream.
Place heaping dollop of whipped cream on top of cooled crust and smooth out with spatula. (Add as much whipped cream as you need to cover the entire crust)