STRAWBERRY CREAM CHEESE TART
Fresh strawberries, creamy sweet center, and shortbread crust make this dessert a winner with everyone!
Provided by Pieki2cute
Categories Tarts
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- For Crust: Preheat oven to 325°F.
- Place butter in mixer and beat with paddle until soft and light.
- Gradually beat in sugar.
- Beat 5-10 minutes until the mixture is very light and whitened.
- Mix flour in gradually until completely mixed. Don't over beat.
- Gather dough and wrap in plastic wrap.
- Refrigerate about 30 minutes.
- Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
- Place cookie dough inside pan and bake for 15 minutes.
- Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
- Add sugar and vanilla.
- Beat for about 5 more minutes.
- Spread filling on crust, the crust does not have to be completely cooled.
- I start the filling when I pull the crust out of the oven.
- Now cover the top with sliced strawberries.
- Do not add sugar to the strawberries because it makes it to watery.
- Chill and serve!
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.
STRAWBERRY CREAM CHEESE
Steps:
- Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.
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 CREAM CHEESE MOUSSE TART
Steps:
- COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
- BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.
STRAWBERRY-CREAM CHEESE PHYLLO TART
I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.
Provided by SaffronMeSilly
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
- Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
- Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
- Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
- Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 368.3, Fat 22.6, SaturatedFat 12.5, Cholesterol 108.6, Sodium 277.9, Carbohydrate 37.5, Fiber 1.5, Sugar 26.2, Protein 5.5
CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
CRANBERRY CREAM CHEESE TART
Make and share this Cranberry Cream Cheese Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
- Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
- Set aside.
- In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
- Process until smooth.
- Set aside.
- Spray a 9-inch tart pan with the cooking spray.
- Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
- Edges will extend over edge.
- Repeat and place second sheet across first in a criss-cross pattern.
- Repeat with remaining two sheets so that all of the tart pan is covered.
- Turn under edges and bake for 5 minutes.
- Spoon cream cheese mixture into phyllo crust, spreading evenly.
- spoon Cranberry mixture over cream cheese mixture, spreading evenly.
- Using a fork marble slightly but dont go too deep.
- Bake for 25 minutes.
- Let cool for 1 hour on a wire rack.
- Cover and chill for 4 hours.
- Remove and drizzle on both kinds of melted chocolate.
- Garnish with candied orange peel.
- Serve.
Nutrition Facts : Calories 206.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 48.5, Sodium 178.9, Carbohydrate 23.3, Fiber 1.3, Sugar 15.4, Protein 5.5
STRAWBERRY-CREAM CHEESE PHYLLO TART
Steps:
- Preheat oven to 350°F. Brush bottom and sides of a 11 x 7" baking dish with butter. Cut piece of parchment paper to fit bottom and up 2 ends of baking dish. Brush with butter. Center 1 phyllo sheet in baking dish, brush with butter. Repeat with remaining 5 phyllo sheets and butter. Bake 6-8 min or until sides begin to curl.
- In large bowl, beat cream cheese with mixer on medium speed. Beat in sugar until fluffy. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into baked phyllo-lined pan. Bake 20 min or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 min.
- Remove tart by lifting the sides of parchment paper. Cool until at room temp. Cover with strawberries, brush with jelly to glaze. Cover, refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY CHEESECAKE TARTS
Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.
Provided by Leslie
Categories Cheesecake
Time 15m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
- Beat until smooth.
- Spread evenly into tart shells.
- Top with sliced strawberries, pressing into cream cheese mixture slightly.
- Refrigerate about 4 hours.
- Before serving, spread the strawberry preserves evenly over the filling.
- *Optional: Drizzle melted chocolate over top!
Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12
STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
STRAWBERRY CREAM CHEESE COOKIE TARTS
Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
- Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Tart, Sodium 115 mg, Sugar 11 g, TransFat 1/2 g
HEAVENLY STRAWBERRY TARTS
I use convenient graham cracker tart shells which I fill with a rich cream cheese layer and cover with gorgeous glazed strawberries.-Julie A. Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sugar, milk, sour cream and vanilla. Spoon into crusts. Combine the strawberries and glaze; spoon over cream cheese. Refrigerate until serving.
Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB CREAM CHEESE TARTS
I created these tarts for a contest featuring dairy products which, as a dairy farmer's daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.-Marel Raub, Duncannon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 tarts.
Number Of Ingredients 21
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.
Nutrition Facts :
STRAWBERRY CREAM CHEESE TART
Provided by Deborah Snyder
Categories Milk/Cream Egg Dessert Bake Vegetarian Kid-Friendly Cream Cheese Strawberry Vanilla Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- For crust:
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Beat in egg yolk and vanilla. Mix in flour and salt until just combined. Gather into ball. Flatten into disk, wrap in plastic, and chill at least 30 minutes and up to 1 day.
- Preheat oven to 350°F. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Press sides in firmly; trim overhang. Freeze until firm, about 10 minutes. Bake until golden brown, pressing any bubbles that form with back of fork, about 25 minutes. Remove crust from oven and cool.
- For filling:
- Whisk sugar and cornstarch in medium saucepan. Gradually add 1/2 cup milk, whisking until smooth. Whisk in remaining 2 cups milk, then next 3 ingredients. Add vanilla bean. Stir over medium-high heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in cream cheese, several cubes at a time, until melted. Strain warm filling through sieve into bowl; pour mixture into prepared crust. Refrigerate overnight.
- For topping:
- Place strawberries in medium bowl. Bring next 3 ingredients to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Pour over berries and toss to coat. Let stand about 10 minutes, stirring occasionally. Pour into colander to drain excess syrup.
- Mound berries atop tart, leaving 1-inch plain border. Garnish with herb sprigs, if desired.
CHOCOLATE-STRAWBERRY CREAM CHEESE TART
Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
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STRAWBERRY CREAM CHEESE TART - MY BAKING ADDICTION
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- Get out a 9" tart pan with a removable bottom. Make sure to use a pan that's safe to put in the oven directly from the freezer. Also note that a 10" pan would be too large for this crust recipe.
- Beat the butter and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, add the egg yolk and beat for about a minute or until very well combined.
- Add the salt, lemon zest and flour and beat on low just until the flour is well incorporated. It'll resemble coarse crumbs and should stick together when you pinch it with your fingers.
- Pat the dough up the sides and over the bottom of the ungreased tart pan. Cover with plastic wrap and freeze for at least one hour.
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