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Strawberry Tartlets

  • Yield: 4 servings


  • 2 1/2 cups stemmed, quartered strawberries
  • 1/4 cup sugar
  • 1 tablespoon brandy
  • 1 1/2 tablespoons cornstarch
  • 4 3-inch sweet pastry shells, fully baked
  • 16 strawberry slices
  • 1/2 cup softly-whipped cream
  • 4 mint sprigs


  • In a small saucepan combine strawberries and sugar, and cook at a hard boil for 6 minutes. Mix brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirring constantly; it will thicken instantly. Cook for 2 more minutes. Pour into tart shells. Cool in refrigerator for 1 hour. Garnish with a few strawberry slices, a dollop of whipped cream and mint sprigs.