Strawberry Soda Tarts Recipes

STRAWBERRY TART

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before 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 GINGER TART

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan., Bake at 350° for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack., In a small bowl, beat the cream cheese, confectioners' sugar and milk until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
• Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
• Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
• Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
• Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

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.

STRAWBERRY SODA TARTS

Steps:

• For the tart dough: Combine the butter, confectioners' sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
• Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.
• While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix).
• Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight.
• Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the
• scraps at least once to get 12.
• Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F.
• Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings.
• For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell.
• For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.
• Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside.
• Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.
• Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.
• For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.
• Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.