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
STRAWBERRY-PINEAPPLE MINI TARTS
End the meal on precisely the right note with our Strawberry-Pineapple Mini Tarts recipe. Strawberry-Pineapple Mini Tarts are miniature custard tarts topped with a gorgeous array of fruit. They're both lovely looking and terrifically tasty.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Process flour, butter and cream cheese in food processor 30 sec. or until mixture is blended and starts to form ball. Divide dough evenly into 6 pieces.
- Roll out each dough piece on lightly floured surface to 7-inch circle. Place in 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice. Bake 10 min. Remove beans and foil. Prick bottom of shells all over with fork; bake 15 to 20 min. or until lightly browned. Let cool 10 min.
- Beat pudding mix and milk in large bowl with whisk 2 min. Fill crusts with pudding; top with fruit.
- Melt apricot jam with water; brush on fruit. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
STRAWBERRY TARTS
One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 6
Steps:
- To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
- Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g
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
STRAWBERRY SHORTBREAD TARTS
If you bake the shortbread cookies ahead, these lovely individual tarts, topped with fresh berries and glazed with jelly, can be ready in minutes. An empty eight-ounce can of crushed pineapple makes a convenient cutter for the cookies. Serve some lightly whipped cream on the side, if you like.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Sift flour, cornstarch, baking powder and salt into medium bowl. Using electric mixer, beat butter, sugar, vanilla extract and orange peel in large bowl until fluffy. Add flour mixture and beat just until moist clumps form. Gather dough into ball; flatten into disk. Wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 325°F. Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/4-inch-thick round. Using 3- to 3 1/4-inch cutter, cut out cookies. Transfer cookies to prepared baking sheet. Gather dough and reroll to 1/4-inch thickness; cut out more cookies. Bake until cookies are light brown at edges, about 15 minutes. Cool on sheet. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk 1/2 cup currant jelly in small saucepan over low heat until melted and smooth. Place 8 shortbread cookies on plates; brush generously with currant jelly (reserve remaining cookies for another use). Brush bottom of 1 strawberry with currant jelly; set strawberry, currant jelly side down, in center of 1 cookie. Brush bottom of more strawberries with currant jelly and arrange around center strawberry. Brush top of all strawberries with currant jelly to glaze. Repeat with remaining cookies and strawberries. (Can be prepared 2 hours ahead. Let stand at room temperature.)
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