Strawberry N Cream Tarts Recipes

STRAWBERRIES-AND-CREAM TART

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.

HEAVENLY STRAWBERRY TARTS

Steps:

• In a small bowl, beat the cream cheese, sugar, milk, sour cream and vanilla. Spoon into crusts. Combine the strawberries and glaze; spoon over cream cheese. Refrigerate until serving.

STRAWBERRIES 'N' CREAM TARTS

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sugar and almond extract. Fold in whipped cream; fold in strawberries. Spoon into tart shells. Refrigerate until serving.

HOMEMADE STRAWBERRY POP TARTS

Steps:

• Combine flour, sugar, and salt in the basin of a food processor.
• Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!
• Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.
• Remove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
• Combine sugar and cornstarch in a small saucepan and whisk together until combined.
• Add berries and lemon juice and stir to combine.
• Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain.
• Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.
• Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling pastry (you can speed up the process by placing the filling in the refrigerator).
• Once dough has chilled and filling has cooled, preheat oven to 400F (205C) and line a baking sheet with parchment paper.
• Prepare egg wash by thoroughly whisking together egg and water.
• Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼" thick then cut into 2.5"x4" (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!).
• Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
• Repeat steps above until you have formed all of your pop tarts, then transfer to 400F (205C) oven and bake 15-17 minutes and beginning to turn golden brown. Allow pop tarts to cool on baking sheet before decorating with icing.
• Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.
• Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.

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!

STRAWBERRIES N' CREAM CHEESECAKE TARTS

Steps:

• 1. Preheat the oven to 350 degrees. Line a 24-mini muffin pan with foil liners.
• 2. CRUST:
• 3. Combine cake mix and melted butter in a large bowl. Beat at low speed with mixer for 1 minute.
• 4. Divide batter evenly in muffin tin.
• 5. FILLING:
• 6. Combine cream cheese, eggs, 3/4 cup of sugar and vanilla extract in a medium bowl.
• 7. Spoon evenly into muffin tin, over the cake batter mixture.
• 8. Bake at 350 degrees for 20 minutes or until mixture is set.
• 9. TOPPING:
• 10. Combine sour cream and 1/4 cup of sugar in a small bowl. Spoon evenly over cheesecakes and return to the oven for 5 minutes. Then cool.
• 11. Garnish each tart with a fresh strawberry half. Refrigerate until ready to serve.