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 TARTS
These pretty tartlets are a yummy treat when fresh berries are in season. I always receive rave reviews whenever I make them. -Karen Tysdal, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese until fluffy. Beat in sugar and almond extract. Fold in whipped cream; fold in strawberries. Spoon into tart shells. Refrigerate until serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
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 'N' CREAM TARTS
Make and share this Strawberries 'n' Cream Tarts recipe from Food.com.
Provided by looneytunesfan
Categories Tarts
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl, beat cream cheese until fluffy.
- Beat in sugar and almond extract.
- Fold in whipped cream; fold in strawberries.
- Spoon into tart shells.
- Refrigerate until serving.
Nutrition Facts : Calories 1389.5, Fat 76.7, SaturatedFat 22.5, Cholesterol 58.4, Sodium 1465.7, Carbohydrate 168.3, Fiber 4.6, Sugar 102, Protein 12.4
STRAWBERRY CREAM TART
This recipe starts with a breakfast cereal crust and blends healthy-smart ingredients into a creamy, dreamy strawberry tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray.
- Place cereal in food processor; process until crumbly. Add sugar, oil and water; pulse just until moist. Press mixture in bottom and up side of pan. Bake 8 to 10 minutes or until light brown. Cool on cooling rack 15 minutes.
- Meanwhile, in small bowl, beat cream cheese, 1/3 cup fruit spread and the vanilla with electric mixer on high speed about 1 minute or until completely blended and smooth. Spread over crust.
- Arrange strawberry slices in circular pattern over cream cheese mixture.
- In small microwavable bowl, mix 1 tablespoon fruit spread and the honey. Microwave uncovered on High 15 seconds; stir until blended and smooth. Spoon over strawberries. Cover; refrigerate at least 2 hours.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 19 g, TransFat 0 g
STRAWBERRY N' CREAM TARTS
Number Of Ingredients 10
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In small saucepan crush 1/2 cup of strawberries. Stir in sugar and cornstarch. Add water, stirring until combined. Cook and stir over medium heat until mixture boils and thickens. Boil for 1 minute. Stir in lemon juice and food coloring, if desired. Cool.3. In chilled bowl beat whipping cream, powdered sugar and vanilla on medium speed of electric mixer until soft peaks form.4. Spread half of whipped cream in crusts. Arrange remaining berries on top of whipped cream in crusts. Spread strawberry mixture over top. Spoon dollops of remaining whipped cream on top.5. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator. Best if served same day as made.
Nutrition Facts : Nutritional Facts Serves
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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