Strawberry Cream Cheese Tart With Puff Pastry Recipes

STRAWBERRY CREAM CHEESE TART WITH PUFF PASTRY

Steps:

• Preheat oven to 375F. Line baking sheet with parchment paper or silicone baking mat.
• Unfold puff pastry sheet and place on prepared baking sheet. Smooth it out with a lightly floured rolling pin if needed.
• Using a sharp knife, score a 1" border around the pastry (be careful not to cut all the way through). Using a fork, stab little holes in the middle. Brush the edges with beaten egg and top with sugar. You can also sprinkle some sugar over the middle section. Bake until puffed and golden brown, about 15 minutes.
• Re-score the border and gently press the middle section down to flatten. Let cool completely.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, heavy cream, lemon zest, salt and powdered sugar until smooth. Spread over the center of the cooled puff pastry.
• Place strawberries on top and dust with additional powdered sugar if desired. Serve immediately.

STRAWBERRY PUFF PASTRY DESSERT

Steps:

• Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. , Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool., Place 2-1/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream., Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down. , Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. ,

STRAWBERRY TART

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.