Strawberry Graham Cracker Tarts Recipes

STRAWBERRY GRAHAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack., In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. , Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

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.

HEAVENLY STRAWBERRY TARTS

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.

STRAWBERRY GRAHAM CRACKER TARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese, and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.
• Scrape down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Scrape down the sides of the bowl, and beat for 1 minute more.
• Fill each tart shell with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.
• Try a new kind of strawberries and cream: In a small bowl, crush 2 large ripe strawberries with a fork. Then stir in 1 packet of Truvia and 2 ounces (1/4 cup) of nonfat Greek yogurt. Satisfies your sweet tooth for fewer than 50 calories.
• Fat: NA (before), 8.1g (after)
• Calories: NA (before), 207 (after)
• Protein: 9g
• Carbohydrates: 24g
• Cholesterol: 10mg
• Fiber: 1g
• Sodium: 212mg

STRAWBERRY-BLUEBERRY TART

Steps:

• Preheat oven to 350°F
• In a small bowl, combine graham cracker crumbs, melted butter, and sugar until it gets sticky and resembles wet sand. Press mixture into bottom and sides of tart shell. Bake crust until it darkens, about 15 minutes. Set aside until cool.
• In a bowl or stand mixer with paddle, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved and is no longer grainy. Stir in vanilla, lemon zest, and lemon juice.
• Spread lemon filling evenly over cooled tart crust. Line outer edge of tart with strawberries. Pile blueberries into the center of the ring of strawberries.
• Put apricot jam and water in a small bowl and mix to combine. Microwave until thinned out, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.

QUEEN OF HEARTS STRAWBERRY TARTS

Steps:

• Bake the tart crust at 350 degrees for 8-10 minutes.
• Cool, then place in the freezer while you prepare the filling.
• Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
• Heat on low until dissolved. Remove from heat and stir in the coconut milk, kool-aid powder, vanilla and the grated lemon rind.
• Transfer the mixture to a bowl (you'll be adding the yogurt to this later).
• Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
• With an egg beater or mixer, whip the mixture until it is light and fluffy.
• Stir in the yogurt and strawberries, blending thoroughly.
• Spoon into the tart cups and smooth.
• Chill until firm. Decorate with strawberries.