STRAWBERRY TARTS CREAM CHEESE RECIPES

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.

Steps:

• Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely. Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top. Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered. In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.