Strawberry Cream Cheese Tart Recipes

STRAWBERRY CREAM CHEESE MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.

STRAWBERRY CREAM CHEESE COOKIE TARTS

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.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

STRAWBERRY TART

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

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!

STRAWBERRY CREAM CHEESE TART

Steps:

• For crust:
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Beat in egg yolk and vanilla. Mix in flour and salt until just combined. Gather into ball. Flatten into disk, wrap in plastic, and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Press sides in firmly; trim overhang. Freeze until firm, about 10 minutes. Bake until golden brown, pressing any bubbles that form with back of fork, about 25 minutes. Remove crust from oven and cool.
• For filling:
• Whisk sugar and cornstarch in medium saucepan. Gradually add 1/2 cup milk, whisking until smooth. Whisk in remaining 2 cups milk, then next 3 ingredients. Add vanilla bean. Stir over medium-high heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in cream cheese, several cubes at a time, until melted. Strain warm filling through sieve into bowl; pour mixture into prepared crust. Refrigerate overnight.
• For topping:
• Place strawberries in medium bowl. Bring next 3 ingredients to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Pour over berries and toss to coat. Let stand about 10 minutes, stirring occasionally. Pour into colander to drain excess syrup.
• Mound berries atop tart, leaving 1-inch plain border. Garnish with herb sprigs, if desired.

STRAWBERRY CREAM CHEESE TARTS

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.

STRAWBERRY-CREAM CHEESE PHYLLO TART

Steps:

• Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
• Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
• Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
• Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
• Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.