STRAWBERRY CREAM CHEESE TARTLETS RECIPES

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STRAWBERRY CREAM CHEESE TART RECIPE - FOOD.COM



Strawberry Cream Cheese Tart Recipe - Food.com image

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

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

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!

Nutrition Facts : Calories 853.9, FatContent 57.3, SaturatedFatContent 34.1, CholesterolContent 164.7, SodiumContent 515.4, CarbohydrateContent 76.6, FiberContent 2.4, SugarContent 34.4, ProteinContent 10.5

STRAWBERRY-RHUBARB CREAM CHEESE TARTS RECIPE: HOW TO MAKE IT



Strawberry-Rhubarb Cream Cheese Tarts Recipe: How to Make It image

I created these tarts for a contest featuring dairy products which, as a dairy farmer’s daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.—Marel Raub, Duncannon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 5 tarts.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup shortening
3 to 4 tablespoons ice water
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
STRAWBERRY-RHUBARB FILLING:
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
2 cups sliced fresh strawberries
2 cups diced fresh or frozen rhubarb
DRIZZLE:
4-1/2 teaspoons sugar
3/4 teaspoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon rum
1/2 cup sliced almonds, toasted

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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