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1
Mix the strawberries and 3 tablespoons of the sugar in a small bowl.
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2
Let the strawberries macerate at room temperature for 1 hour.
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3
(I put mine in the fridge overnight).
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4
Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet.
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5
(You could also use a 9 inch tart pan.)
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6
Spray the tartlet pans with nonstick cooking spray.
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7
Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form.
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8
Add the butter and process until the crumbs come together (this took a few minutes).
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9
Press the crumbs into the prepared tartlet pans.
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10
Bake until the tartlet shells are golden brown, about 10 minutes.
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11
(They may appear a bit soft, but will set upon cooling.)
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12
Cool completely.
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13
Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy.
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14
Add the remaining 1/2 cup of sugar and whip until well combined.
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15
Add the whipping powdered topping and whip until very fluffy.
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16
Drain all but 2 tablespoons of the macerating liquid from the strawberries.
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17
Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture.
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18
Spoon the filling over the tartlets, dividing equally.
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19
Tarts can be prepared 1 day ahead, covered and refrigerated.
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20
(As I mentioned in the introduction, I ate this all week and it was still really good!
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21
).
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22
*Cook's Note: Maria Crackers (Galletas Marias) are a round sweet biscuit with vanilla flavor.
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23
They are the Mexican version of the English Marie biscuit and can be used in layered deserts as you would with lady fingers.
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24
They can easily be substituted with graham crackers.
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25
**Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts.
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26
It is unrefined cane sugar, usually found in the shape of small cones and can be substituted with brown sugar.
