FRESH MINI STRAWBERRY TARTS
Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.
Provided by Paula Rhodes
Categories Pies
Time 5h15m
Number Of Ingredients 14
Steps:
- Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
- Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
- Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
- Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
- Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
- Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
- Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
- Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
- Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
- Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
- Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
- Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.
Nutrition Facts : ServingSize 1, Calories 130 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 127 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g
MINI STRAWBERRY TARTS
These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.
Provided by MS. KIMMY
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h18m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
- Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
- Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
- Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
- Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 28.9 g, Cholesterol 49 mg, Fat 17.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10.7 g, Sodium 134.6 mg, Sugar 7.7 g
INDIVIDUAL STRAWBERRY & ALMOND TARTS
Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
- Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
Nutrition Facts : Calories 473 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.73 milligram of sodium
ALMOND TARTS
Steps:
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.
STRAWBERRY ALMOND TARTS
Steps:
- For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
- For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
- Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
- Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
- Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
- Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.
MINIATURE ALMOND TARTS
My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. -Karen Van Den Berge, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
More about "individual strawberry almond tarts recipes"
MINI RASPBERRY ALMOND TARTS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
STRAWBERRY ALMOND CREAM TART RECIPE - STEAMY …
From steamykitchen.com
INDIVIDUAL STRAWBERRY AND ALMOND TARTS RECIPE - CENTRAL …
From centralengland.coop
Servings 6Category Desserts
STRAWBERRY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ALMOND TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN-FREE STRAWBERRY-ALMOND TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND TARTLETS | DESSERT RECIPES | GOODTO
From goodto.com
STRAWBERRY-ALMOND CREAM TART RECIPE | MYRECIPES
From myrecipes.com
ALMOND AND STRAWBERRY TART RECIPE - RUTH ROGERS, ROSE GRAY
From foodandwine.com
STRAWBERRY ALMOND TART - FORK KNIFE SWOON
From forkknifeswoon.com
23 EASY MINI TART RECIPES FOR A DELECTABLE DESSERT
From insanelygoodrecipes.com
MINI STRAWBERRY TARTS RECIPE - SOUTHERN LIVING
From southernliving.com
INDIVIDUAL STRAWBERRY & ALMOND TARTS RECIPE
From recipecialist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love