Creamy Strawberry Cookie Tarts Recipes

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STRAWBERRY CREAM CHEESE COOKIE TARTS



Strawberry Cream Cheese Cookie Tarts image

Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 32

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie pouch
1 container (8-oz.) strawberry cream cheese spread
1 cup powdered sugar
2 tablespoons milk
1 aerosol container (6.4 oz.) Betty Crocker™ decorating icing
Betty Crocker™ candy sprinkles, if desired

Steps:

  • Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
  • Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Tart, Sodium 115 mg, Sugar 11 g, TransFat 1/2 g

STRAWBERRY CREAM TART



Strawberry Cream Tart image

This recipe starts with a breakfast cereal crust and blends healthy-smart ingredients into a creamy, dreamy strawberry tart.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 9

3 cups Honey Nut Cheerios™ cereal
1 tablespoon sugar
2 tablespoons canola or vegetable oil
4 teaspoons water
6 oz fat-free cream cheese (from 8-oz package), softened
1/3 cup Cascadian Farm™ organic strawberry fruit spread
1 teaspoon vanilla
1 lb fresh strawberries, sliced
1 tablespoon honey

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray.
  • Place cereal in food processor; process until crumbly. Add sugar, oil and water; pulse just until moist. Press mixture in bottom and up side of pan. Bake 8 to 10 minutes or until light brown. Cool on cooling rack 15 minutes.
  • Meanwhile, in small bowl, beat cream cheese, 1/3 cup fruit spread and the vanilla with electric mixer on high speed about 1 minute or until completely blended and smooth. Spread over crust.
  • Arrange strawberry slices in circular pattern over cream cheese mixture.
  • In small microwavable bowl, mix 1 tablespoon fruit spread and the honey. Microwave uncovered on High 15 seconds; stir until blended and smooth. Spoon over strawberries. Cover; refrigerate at least 2 hours.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 19 g, TransFat 0 g

STRAWBERRY CREAM CHEESE TARTS



Strawberry Cream Cheese Tarts image

A tasty little tart with a light strawberry syrup drizzled over the top that's perfect for dessert for that special someone after a homemade dinner date. This takes a bit of time but is worth it.

Provided by Chef Zachary

Categories     Fruit Tarts

Time 1h25m

Yield 48

Number Of Ingredients 9

3 cups white sugar
2 cups frozen strawberries, thawed, with juice
3 sticks unsalted butter, cut into pieces
2 cups all-purpose flour
¼ cup water, or as needed
2 ½ cups powdered sugar
2 (8 ounce) packages cream cheese, softened
1 cup whipping cream
fresh mint leaves

Steps:

  • Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
  • Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
  • Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
  • Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
  • Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
  • Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 24.2 g, Cholesterol 32.3 mg, Fat 10.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 30.7 mg, Sugar 19.3 g

STRAWBERRY TART



Strawberry Tart image

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY CREAM CHEESE TART



Strawberry Cream Cheese Tart image

Fresh strawberries, creamy sweet center, and shortbread crust make this dessert a winner with everyone!

Provided by Pieki2cute

Categories     Tarts

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 7

1/2 lb butter (no substitute)
1/2 cup powdered sugar
2 1/2 cups flour
16 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
2 cups sliced fresh strawberries

Steps:

  • For Crust: Preheat oven to 325°F.
  • Place butter in mixer and beat with paddle until soft and light.
  • Gradually beat in sugar.
  • Beat 5-10 minutes until the mixture is very light and whitened.
  • Mix flour in gradually until completely mixed. Don't over beat.
  • Gather dough and wrap in plastic wrap.
  • Refrigerate about 30 minutes.
  • Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
  • Place cookie dough inside pan and bake for 15 minutes.
  • Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
  • Add sugar and vanilla.
  • Beat for about 5 more minutes.
  • Spread filling on crust, the crust does not have to be completely cooled.
  • I start the filling when I pull the crust out of the oven.
  • Now cover the top with sliced strawberries.
  • Do not add sugar to the strawberries because it makes it to watery.
  • Chill and serve!

STRAWBERRIES-AND-CREAM TART



Strawberries-and-Cream Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6-8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Steps:

  • Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
  • Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
  • Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
  • Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
  • Before serving, top the tart with the strawberries and confectioners' sugar.

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