Strawberry Soda Tarts Recipes

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STRAWBERRY TARTS



Strawberry Tarts image

This 6 ingredient strawberry tarts recipe can't get any easier. It's for people who hate to bake because it's so simple no one will ever believe how easy it is to make.

Provided by Ayngelina Brogan

Categories     Canada

Time 15m

Number Of Ingredients 8

225g frozen pastry tart shells
8oz package of cream cheese
1 tsp vanilla
1/2 cup white granulated sugar
1 cup pureed strawberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Cook tart shells according to package instructions.
  • Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
  • Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries.
  • Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to pureed strawberries. Cook, stirring constantly until mixture is clear.
  • Put individual strawberries on top of filling. Pour pureed strawberries on top.

Nutrition Facts : Calories 374 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

HOMEMADE STRAWBERRY POP TARTS



Homemade Strawberry Pop Tarts image

Skip the foil packs from the store and make your own homemade strawberry pop tarts! These pop tarts are filled with REAL strawberry jam and topped with an easy frosting. Recipe includes a how-to video!

Provided by Sam Merritt

Categories     Breakfast     pastry

Number Of Ingredients 17

2 ½ cups all-purpose flour ((310g))
1 Tablespoon granulated sugar
½ teaspoon table salt
1 cup unsalted butter (cubed and very cold (226g))
½ cup sour cream ((120g) (may substitute plain full-fat Greek yogurt))
¼ cup granulated sugar ((50g))
2 teaspoons cornstarch
8 oz strawberries (quartered (226g) (see note to use different fruit))
2 teaspoons lemon juice
½ Tablespoon butter (salted or unsalted)
1 large egg
1 teaspoon water
1 ½ cups powdered sugar ((190g))
2 Tablespoons milk
1 Tablespoon light corn syrup (see note)
¼ teaspoon vanilla extract
Nonpareils (sprinkles, or coarse sanding sugar for decorating, optional)

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.

Nutrition Facts : ServingSize 1 pop tart, Calories 421 kcal, Carbohydrate 52 g, Protein 4 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 73 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 7 g

EASY STRAWBERRY TARTS



Easy Strawberry Tarts image

These easy strawberry tarts are very simple to make and are perfect for a Summer treat!

Provided by Nickki Thompson

Categories     Pies and Tarts

Time 1h32m

Number Of Ingredients 10

FOR THE PASTRY:
125g salted butter, at room temperature
75g icing sugar
1 medium egg
1/4 tsp vanilla extract
250g plain flour
350ml double (heavy) cream
16 fresh strawberries
FOR THE GLAZE:
Small bottle ready made strawberry sauce

Steps:

  • Place the butter and icing sugar in a large bowl. Beat together until the mixture is soft and well combined. (You don't need to cream the butter and sugar together as if you were making a cake.
  • Beat in the egg and vanilla extract, then fold in the flour, being as gentle as possible. You don't want to overwork the mixture or your pastry will be tough.
  • Work the mixture into a ball. Wrap the dough in cling film and rest in the fridge for around an hour.
  • When you're ready to make the pastry cases, roll out on a sheet of cling film or a very lightly floured surface. Using a fluted cutter, cut out shapes the same size as your tart tin.
  • Line your tart tin with the pastry. Prick the base of the pastry all over with a fork. This will stop the pastry from puffing up during baking.
  • Chill the pastry cases for about 15-20 minutes. Preheat the oven to 180C/160Fan/Gas mark 4. Bake the pastry cases for about 10-12 minutes. They may need a couple of minutes more or less depending on your own oven, so start checking them after 10. They don't take long to go from lightly golden to dark brown!
  • When the pastry cases look light golden and crisp, remove from the oven and leave in the tins for about 5-10 minutes before removing. Transfer to a wire rack to cool completely.
  • When you're ready to assemble the strawberry tarts, whip the cream to soft peaks. Spoon the cream into the cold pastry cases, top with a hulled strawberry and pour over the strawberry sauce. Serve immediately.

Nutrition Facts : Calories 148 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

STRAWBERRY TARTS



Strawberry Tarts image

Simple is best. A strawberry tart is a classic British staple in the pastry category. This recipe recreates the original, wherever you are.

Provided by Christina Conte (Christina's Cucina)

Categories     Bread, Cookies & Pastries

Time 57m

Number Of Ingredients 4

1/2 Quick and Easy pie pastry (full recipe on my site will make about 48 tarts)
24 large strawberries, , hulled, washed and dried, preferably all relatively similar in size
8 oz whipping cream, whipped
1/2 tub Marie's Strawberry glaze (no corn syrup in this glaze)

Steps:

  • Roll out the pastry to about 1/8" thick and cut a little larger than the mold or tin you will use.
  • Gently press the pastry into the mold.
  • Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
  • Bake at 375° for 10 to 12 minutes or until slightly golden brown.
  • These can be kept in a tin for a week, and filled just prior to serving.
  • To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
  • Next, coat the strawberries with glaze.
  • Serve immediately or keep in fridge until ready to serve.

Nutrition Facts : Calories 288 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, ServingSize 1, Sodium 0 milligrams sodium, Sugar 0 grams sugar

STRAWBERRY CUSTARD TARTS



Strawberry Custard Tarts image

Strawberry custard tarts with the sweetest and tastiest strawberries I've had in such a long time.

Provided by Delicious Everyday

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

PASTRY:
250 g plain flour (2 cups, all purpose)
180 g cold butter (3/4 cup plus 1 tbs)
1 egg yolk
2 tbs of chilled water
VANILLA PASTRY CREAM : (CREAM PATISSERIE)
6 egg yolks
150 g caster sugar (2/3 cup, superfine)
70 g plain flour (1/2 cup)
2 cups milk
1 vanilla bean (seeds scraped)
STRAWBERRY TOPPING:
3 cups of strawberries (sliced)
2 tbs seedless strawberry jam
1 tbs boiling water

Steps:

  • Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
  • Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
  • Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
  • Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
  • Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.

Nutrition Facts : Calories 500 kcal, Carbohydrate 60 g, Protein 9 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 225 mg, Sodium 197 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

STRAWBERRY SODA TARTS



Strawberry Soda Tarts image

Red foods like red velvet cake and strawberry pie, but particularly red soda, have become a staple of Juneteenth celebrations. I thought it would be awesome to make a dessert with strawberry soda since enslaved people weren't allowed to enjoy this beverage. They celebrated their freedom by drinking red soda, so cheers to these strawberry-inspired tarts! Vanilla tart dough is filled with fresh strawberries, a mascarpone filling and topped with a strawberry soda gelée.

Provided by Lasheeda Perry

Categories     dessert

Time 5h10m

Yield 12 tarts

Number Of Ingredients 21

9 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
Zest from 1/3 lemon
2 1/4 cups all-purpose flour
1/2 teaspoon fine salt
3 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon plus 1/2 teaspoon heavy cream
3/4 cup fresh strawberries
1/2 cup strawberry jam
2 tablespoons cold water
1 1/2 teaspoons gelatin powder
1 cup heavy cream
1 cup confectioners' sugar
Zest from 1/4 lemon
1/4 cup cream cheese, softened
3/4 cup mascarpone
1 teaspoon pure vanilla extract
12 fresh strawberry slices
1 1/2 cups strawberry soda
2 1/4 teaspoons powdered gelatin

Steps:

  • For the tart dough: Combine the butter, confectioners' sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
  • Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.
  • While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix).
  • Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight.
  • Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the
  • scraps at least once to get 12.
  • Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F.
  • Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings.
  • For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell.
  • For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.
  • Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside.
  • Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.
  • Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.
  • For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.
  • Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.

25 BEST WAYS TO USE FROZEN STRAWBERRIES



25 Best Ways to Use Frozen Strawberries image

These frozen strawberry recipes go beyond milkshakes and smoothies! From cobbler to scones to cheesecake, wait until you see how versatile frozen strawberries can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Simple Strawberry Smoothie Recipe
Old Fashioned Strawberry Cobbler
Strawberry Scones
Strawberry Pie With Frozen Strawberries
Strawberry Milkshake Without Ice Cream
Strawberry Vinaigrette
Strawberry Trifle
Frozen Strawberry Cheesecake
Easy Strawberry Tart
Perfect Strawberry Muffins Recipe
Homemade Strawberry Ice Cream
Frozen Strawberry Daiquiri
Strawberry Popsicles
Strawberry Mango Smoothie
Homemade Korean Strawberry Milk
Strawberry Oatmeal Bars
Strawberry Peach Smoothie
Easy Strawberry Crepes Recipe
Strawberry Blueberry Smoothie
Strawberry Angel Food Cake
Strawberry Jello Salad
Strawberry Pineapple Smoothie
Best Strawberry Mousse
Strawberry Cream Floats
Strawberry Preserves with Frozen Strawberries

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a strawberry recipe in 30 minutes or less!

Nutrition Facts :

SUMMER STRAWBERRY TARTE TATIN



Summer strawberry tarte tatin image

Light, golden puff pastry with soft juicy fruit and crisp caramel is a brilliant combination. Serve with a scoop of ice cream for the perfect contrast to this warm, sticky pud.

Provided by Jamie Oliver

Categories     Desserts     Puddings & desserts

Time 35m

Yield 6

Number Of Ingredients 6

1 vanilla pod
100 g golden caster sugar
600 g large ripe strawberries
1 x 320 g pack of ready-rolled all-butter puff pastry
70 ml Pimm's
vanilla ice cream, to serve

Steps:

  • Preheat the oven to 220ºC/425ºF/gas 7.
  • Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
  • Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
  • Hull the strawberries, adding them to the pan as you go.
  • Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
  • Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
  • Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you're wearing oven gloves!)
  • Cut into 6 and serve with nice round scoops of vanilla ice cream.

Nutrition Facts : Calories 340 calories, Fat 15 g fat, SaturatedFat 9.3 g saturated fat, Protein 3.1 g protein, Carbohydrate 42.6 g carbohydrate, Sugar 24.4 g sugar, Sodium 0.2 g salt, Fiber 4.6 g fibre

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From tfrecipes.com


STRAWBERRY SODA TARTS | RECIPE IN 2021 | TART RECIPES ...
Jun 14, 2021 - Get Strawberry Soda Tarts Recipe from Food Network. Jun 14, 2021 - Get Strawberry Soda Tarts Recipe from Food Network. Jun 14, 2021 - Get Strawberry Soda Tarts Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


STRAWBERRY RECIPES | JAMIE OLIVER
Summer berry pavlova. 15 minutes Super easy. Summer fruit with amaretti biscuits and hot chocolate sauce. 10 minutes Super easy. Summer fruit plate with lime, mint and vanilla syrup. 20 minutes Super easy. Quick individual strawberry and vanilla trifles. 5 minutes Super easy. Strawberry ice lollies.
From jamieoliver.com


STRAWBERRIES AND CREAM TART RECIPES
STRAWBERRY SODA TARTS RECIPES. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan., Bake at 350° for 12-15 minutes or until edges are lightly browned. From tfrecipes.com …
From tfrecipes.com


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