Adapted from barefoot contessa parties
1/2 pound butter at room temperature
1/2 c. sugar
2 c. flour
1/8 tsp. salt
Cream butter and sugar in mixer. Slowly add flour and salt until combined and forms a dough. Spray tart pans liberally! Divide dough into 9 portions. Form dough into pan by placing in bottom and pressing up onto sides. Chill 30 minutes. Once chilled preheat oven and bake at 350 degrees for 15-17 minutes until lightly browned and set. Set aside and cool!
1 jar of lemon curd
1 pint heavy cream
1/4 c. sugar
Whip cream until stiff, gradually add sugar until combined. Spoon out half of the lemon curd ( you can make your own easily, I just ran out of time and took the easy way out!!) into cream beat on low speed until just combined.
10-12 whole strawberries cut into small slices length wise
Once all the steps are completed remove tart shells from pans and fill 3/4 of the way with lemon cream. Place strawberries on top of cream in any pattern you want ( I put 5-6 strawberries on bottom in a star pattern then two strawberries on top. Chill to set or eat immediately!!
Note: The tart shells can be made ahead and frozen until ready to fill!