Strawberry 4 Point Tartlets Recipes

STRAWBERRY TARTLETS

Steps:

• Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
• In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
• Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
• Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
• Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
• When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

STRAWBERRY TARTLETS

Steps:

• Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
• Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
• Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
• Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
• Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
• Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

STRAWBERRY TARTS

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.

STRAWBERRY TARTLETS

Steps:

• Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

SWEETHEART STRAWBERRY TARTLETS

Steps:

• Combine cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. crumb mixture to each cup. Press crumb mixture onto bottoms and up sides of cups. Refrigerate until ready to use.
• Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries. Mix sugar, cornstarch and lemon juice in small bowl until blended; stir in 1/4 cup water. Set aside.
• Bring 1 cup strawberry slices and remaining water to boil in small saucepan on medium-high heat; simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. Return to boil; cook and stir 1 min. or until sauce is clear and thickened. Cool slightly.
• Pat remaining strawberry slices dry; spoon evenly into pie crusts. Top with cooked strawberries. Refrigerate 1 hour.
• Top tarts with COOL WHIP and reserved whole strawberries just before serving.

NO-COOK STRAWBERRY & BALSAMIC TARTLETS

Steps:

• Whisk the cream with the icing sugar until it just starts to hold its shape - be careful not to take it too far as it will stiffen as soon as you add the vinegar. Slowly drizzle in the balsamic and cracked black pepper, transfer to a container, cover and chill until needed.
• To construct the tarts, spoon a generous portion of the cream into the tart cases. Slice the strawberries and fan them out over the top of the tarts. Dust lightly with more icing sugar and scatter with lightly-crushed meringue and Thai basil leaves, if you like. Add a bit of cracked black pepper to finish, and serve.

STRAWBERRY-LEMON TARTLETS

Steps:

• Preheat oven to 375°F. Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and re-roll dough scraps. Cut out enough rounds to make 16 total. Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts completely. Turn crusts out of pans; arrange on platter.
• For filling:
• Whisk lemon curd and lemon peel in medium bowl until smooth. Whip cream in another medium bowl until soft peaks form. Fold cream into lemon curd in 2 additions. Divide filling among crusts. Cut each strawberry as desired and place 1 atop each tartlet.
• For glaze:
• Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil. Strain into small bowl. Brush each berry with glaze. Garnish tartlets with lemon peel, if desired. (Can be prepared 6 hours ahead. Cover loosely and refrigerate.)

WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS

Steps:

• Make crusts:
• Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
• Make filling:
• Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
• Make coulis:
• Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
• Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!