PEACH POP TARTS RECIPES

Steps:

• Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.  Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour. Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Steps:

• Preheat oven to 350° and ensure rack is in lower part of oven.
• Prepare pastry and allow to rest for 30 minutes before rolling. Roll half of dough into rectangle and cut out 6 tarts using a biscuit cutter or martini glass that is at least one inch large than muffin tin hole. Repeat with remaining pastry.
• Lower pastry circles into tart tins, pinching and arranging into even circles.
• Combine all ingredients in filling and beat on medium speed until well blended and slightly fluffy. Spoon evenly into tart shells, do not over fill.
• Bake for 20 minutes until filling is bubbling and pastry is golden brown.
• Allow to cool slightly before attempting to remove from the tins.