*Ingredients :
°5 8 inch tortilla about 20 rounds
°1 cup graham crackers
°1/4 cup melted butter
°1 cup chopped strawberry
°1/4 cup sugar
°2 teaspoons water
°1 tablespoon cornstarch
°1 tablespoon cold water
°1 cup heavy cream
°1 cup soft cream cheese
°1 teaspoon lemon peel
°1 teaspoon vanilla
°1/4 cup powdered sugar
* Methods :
Preheat oven 400 degrees F . Cutting 4-5 rounds To every tortilla shell use a cookie cutter to get for 20 shells. Dip every in melted butter and then coat in graham crackers.
Turn the cake pan upside down. Place the tortilla pieces between the muffin cups. Bake for 10 minutes until golden brown. Let it cool in the skillet.
Making strawberry Fill : In small bowl, pour water, adding sugar also strawberries. Bring mix to boil & simmer on low heat to soft strawberries.
Melt cornstarch in water, pour to strawberry mix & bring to boil, stir constantly (the mixture will be a little chunky). Removing to cool completely.
Whisk cream cheese/ heavy cream, powder sugar, lemon zest, & vanilla about 2 min, use speed, To thickened. Chill in refrigerator for 31 min. Transfer to piping bag.
Fill the taco shells with the cream cheese filling and cover with ½ teaspoon of the strawberry filling. Sprinkle with extra graham crackers, optional!
Enjoy !
