STRAWBERRY CREAM TARTS
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.
Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 250mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRIES-AND-CREAM TART
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
- Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
- Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
- Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
- Before serving, top the tart with the strawberries and confectioners' sugar.
STRAWBERRIES N' CREAM CHEESECAKE TARTS
Another bookmarked recipe in one of many of my mom's cookbooks. Isn't it beautiful?
Provided by Jo Anne Sugimoto
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees. Line a 24-mini muffin pan with foil liners.
- 2. CRUST:
- 3. Combine cake mix and melted butter in a large bowl. Beat at low speed with mixer for 1 minute.
- 4. Divide batter evenly in muffin tin.
- 5. FILLING:
- 6. Combine cream cheese, eggs, 3/4 cup of sugar and vanilla extract in a medium bowl.
- 7. Spoon evenly into muffin tin, over the cake batter mixture.
- 8. Bake at 350 degrees for 20 minutes or until mixture is set.
- 9. TOPPING:
- 10. Combine sour cream and 1/4 cup of sugar in a small bowl. Spoon evenly over cheesecakes and return to the oven for 5 minutes. Then cool.
- 11. Garnish each tart with a fresh strawberry half. Refrigerate until ready to serve.
STRAWBERRY TARTS WITH CREAM
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef Tony Esnault's grandmother made this tart every summer for his birthday. "It's a tradition the whole family is happy to continue," he says.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
- Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.
- Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.
- Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.
STRAWBERRY CREAM CHEESE TARTS
A tasty little tart with a light strawberry syrup drizzled over the top that's perfect for dessert for that special someone after a homemade dinner date. This takes a bit of time but is worth it.
Provided by Chef Zachary
Categories Fruit Tarts
Time 1h25m
Yield 48
Number Of Ingredients 9
Steps:
- Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
- Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
- Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
- Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
- Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
- Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 24.2 g, Cholesterol 32.3 mg, Fat 10.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 30.7 mg, Sugar 19.3 g
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CREAMY STRAWBERRY TART RECIPE WITH FRESH STRAWBERRIES
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- In a food processor, combine the flour, sugar, salt and baking powder. Pulse a couple of times to combine. Add the butter and pulse just until it is cut in and resembles coarse crumbs. Do not over-process. Add the wet mixture and pulse just until the flour mixture is moistened.
- Transfer the dough to an 11-inch tart pan with a removable bottom. Pat the dough evenly over the bottom of the pan and up the sides. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350ºF. Use a fork to pierce the dough all over. Line the tart dough with foil and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and foil. Return to the oven and continue to bake until golden, about 10 more minutes. Beat the whole egg with 1 teaspoon of water and very gently brush over the crust. Bake for an additional 3-5 minutes. Cool completely.
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