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1
Mix the strawberries and the 3 tablespoons granulated sugar in a small bowl to combine.
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2
Let the strawberries macerate at room temperature for 1 hour.
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3
Preheat the oven to 350F.
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4
Place six 3 1/2 x 3/4-inch tartlet pans with removable bottoms on a baking sheet.
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5
Spray the tartlet pans with nonstick cooking spray.
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6
Combine the crackers and piloncillo in a food processor, and process to form coarse crumbs.
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7
Add the butter and process until the crumbs come together.
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8
Press the crumbs into the prepared tartlet pans.
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9
Bake for 10 minutes, or until the tartlet shells are golden brown.
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10
Let them cool completely.
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11
Using an electric mixer, whip the cream cheese and sour cream in a bowl until fluffy.
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12
Add the remaining 1/2 cup granulated sugar and whip until well combined.
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13
Drain the strawberries from the macerating liquid, reserving 2 tablespoons of the liquid.
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14
Fold the strawberries and the reserved liquid into the cream cheese mixture.
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15
Spoon the strawberry filling into the tartlet shells, dividing it equally.
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16
(The tarts can be prepared 1 day ahead.
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17
Cover and refrigerate.)
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18
Maria crackers are round sweet cookies with a vanilla flavor.
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19
They are the Mexican version of the English Marie biscuit.
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20
One of the most popular methods of eating Galletas Marias in Mexico is to spread cajeta, a goats-milk caramel spread (see page 212), on a cracker and top it with another one to make a sandwich; this was the usual dessert in my lunchbox.
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21
They can be used in layered desserts as you would use ladyfingers.
