Strawberry Tarts Recipes

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Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream


  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.


Strawberry Tart image

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups confectioners' sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly


  • 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.

Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.


Strawberry Tart image

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

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly


  • 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 Tart image

Provided by Anne Burrell

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 sticks cold butter, cut into pea-size pieces
1 cup all-purpose flour, plus extra for dusting
3/4 cup sliced almonds, toasted
Pinch kosher salt
1 egg yolk
3 to 4 tablespoons ice water
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
4 eggs
1/3 cup cornstarch
1/2 cup milk
1 quart fresh strawberries, topped and sliced
Powdered sugar, for garnish


  • Special Equipment: 1 pound dried beans, 10-inch tart pan
  • For the crust:
  • In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes.
  • *TIP- this can be done up to a week in advance or frozen for a longer time.
  • Preheat the oven to 425 degrees F.
  • To roll the crust:
  • Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool.
  • For the pastry cream:
  • Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream.
  • *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.
  • Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath.
  • To assemble the tart:
  • Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving.
  • Berry delicious!


Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries


  • 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.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g


Classic Strawberry Tart image

Provided by Florence Fabricant

Categories     project, dessert, side dish

Time 6h

Yield 6 servings

Number Of Ingredients 6

Pastry cream (see recipe)
Sweet tart pastry (see recipe)
1 1/2 to 2 pints ripe strawberries, as uniform in size as possible
1/3 cup heavy cream
1/3 cup red currant jelly
1 tablespoon kirsch


  • Prepare the pastry cream, and refrigerate it for at least 4 hours, until cold.
  • While the pastry cream is chilling, prepare and bake the tart pastry, setting it aside, at room temperature, to cool completely.
  • Sort the strawberries. You will need about 1 1/2 pints, or 20 ounces, to cover the tart. Rinse the berries, remove the hulls, then place them, cut-side down and not touching, on a layer of paper towel on a tray so they can dry completely. If needed, use a hair dryer on a gentle cool setting to make sure the berries are dry.
  • Whip the heavy cream until stiff. When the pastry cream is thoroughly chilled, remove it from the refrigerator and fold in the whipped cream until completely incorporated. Spread this mixture over the bottom of the baked tart shell.
  • Place the berries on the cream in concentric circles as close to each other as possible. The berries should sit on top of the cream, so don't push them down into it. Refrigerate the tart.
  • Place the jelly and the kirsch in a small saucepan, and cook over medium heat until the jelly has melted and starts to bubble. Remove from the heat.
  • Remove the tart from the refrigerator, and using a pastry brush, glaze the berries with the warm jelly mixture, giving them a thin but complete coating. Serve at once, or refrigerate -- but not more than a couple of hours, to prevent the pastry from becoming soggy -- until ready to serve. Remove the ring from the pan before serving.


Simplest Strawberry Tart image

This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.

Provided by Emily Weinstein

Categories     pies and tarts, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 10

2/3 cup/85 grams all-purpose flour
2/3 cup/85 grams rye flour
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten, for egg wash
1 cup/225 grams mascarpone, at room temperature
3 tablespoons granulated sugar
1 pound/450 grams small, sweet strawberries
3 tablespoons high-quality strawberry jam


  • Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
  • Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
  • Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
  • Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
  • Position a rack in the center of the oven and heat to 400 degrees.
  • On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
  • Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
  • Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
  • Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 261 milligrams, Sugar 12 grams, TransFat 1 gram


Strawberry Tartlets image

These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 6 four-inch tarts

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more as needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved or quartered if large
2 cups creme fraiche


  • 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.


Easy Strawberry Tarts image

A friend brought this to a pot luck and I had to try them myself. So easy, but they make such an impact. What a great way to enjoy fresh strawberries! You can also make a strawberry pie - just substitute a pie shell instead of the tart shells.

Provided by Alison J.

Categories     Tarts

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1/4 cup cornstarch
1 1/4 cups sugar
1 pinch salt
1 1/2 cups water
1 (85 g) package strawberry Jell-O gelatin dessert
5 cups fresh strawberries
24 tart shells, baked according to package directions
whipped cream (optional)


  • Boil together corn starch, salt, and water until clear, stirring constantly.
  • Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
  • Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
  • Cool until jello sets; serve topped with whipped cream, if desired.

Nutrition Facts : Calories 68.5, Fat 0.1, Sodium 23.6, Carbohydrate 17.1, Fiber 0.6, Sugar 14.8, Protein 0.5


Strawberry Cream Tarts image

Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 11

2 packages (6 count each) individual graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted


  • Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 250mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.


Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened


  • 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.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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phyllo, cream cheese, mayonnaise, frozen spinach,.... All information about healthy recipes and cooking tips
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2018-04-04  · Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Step 2. Meanwhile, preheat the oven to 375ºF. Step 3. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides.
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2013-06-12  · Turn 90 degrees, and repeat one more time. Wrap and chill for 30 minutes. Roll out the dough to 1/8-inch thick, cut 4-inch diameter rounds with a biscuit cutter, and lay the rounds over the backside of a muffin tin and prick with a fork. Bake for 30 minutes at 350 degrees F.
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Press the dough together, and shape into a disk. Wrap and chill the dough for at least 2 hours before using, but preferably overnight. Position a rack in the center of the oven and preheat the oven to 400°F. On a lightly floured piece of parchment paper, roll the pastry disk into an oval about 15" x 6" and just under 1/4" thick.
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Combine sugar and cornstarch in a saucepan; stir in water. Add crushed strawberries and lemon juice: cook over low heat, stirring constantly, 10 minutes or until thickened and clear.
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2022-05-22  · Pipe the almond cream into the tart shell and bake for 10~12mins at 160℃. (The almond cream is thinner than usual so I’m baking it for a shorter time) Pipe the strawberry confit and smooth it out flat. Whip the basil whipped cream and pipe it above the strawberry confit. Place sliced strawberries on top.
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2015-04-15  · A beautiful quick strawberry tart recipe that takes just 5 minutes to make! It’s the perfect berry tart for brunches, birthdays & showers! This lower calorie fruit tart comes together with just 4 ingredients and it’s great for a last minute dessert. Packed full of fresh strawberries, it’s so perfect for the summer months!
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2022-04-26  · Stir in the apple juice. Cook over medium heat. Stir constantly until the mixture is smooth and thick, about 3 minutes. Let it cool for 10 minutes. Take your pre-baked tart shells and spread a small quantity of the glaze over the bottoms and sides of the shells.
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Pick the best (and similar in size) strawberries to decorate the tarts. Put a whole strawberry, tip upwards, in the centre of each tart, then halve the remaining ones and arrange around the central strawberry. Melt the reserved 100g strawberry jam in a small pan with a splash of water and a squeeze of lemon juice and stir until smooth. Brush ...
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2020-05-05  · Bake the crust for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden. Set aside to cool completely. Step 2 - To make the crème pâtissière, in a medium saucepan over medium heat, warm up the milk and vanilla.
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Pop Tarts, Unfrosted Strawberry Kellogg's. Main info: Pop Tarts, Unfrosted Strawberry Kellogg's 1 pastry 210 Calories 37.0 g 6 g 2 g 0.5 g 0 mg 2 g 190 mg 14 g 0 g. ... Amount of calories in Pop Tarts, Unfrosted Strawberry: Calories: Calories from Fat (%) % Daily Value * How much fat is in Pop Tarts, Unfrosted Strawberry? ...
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Bake in preheated oven until golden brown, 12 to 14 minutes. Cool completely in pan on a wire rack, about 30 minutes. Whisk together ricotta, sugar, orange zest, and salt in a large bowl. Pour mixture into cooled tart shell. Place 1 strawberry in center of …
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2018-07-06  · Form into a 9" tart pan and use a fork to poke holes into the side and bottom of the dough. Transfer pan to freezer and freeze for at least 30 minutes. Preheat oven to 350F, and once oven is preheated and dough has chilled, bake on 350F for 25 minutes or until just beginning to turn golden brown.
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Heat the redcurrant jelly in a small pan and brush over the strawberry slices to glaze. Chill in the fridge for 10 minutes, then remove from the tins to serve. Cook time: 15 minutes, plus chilling and cooling. Prepare Ahead: Can be made completely up to 4 hours ahead. The tartlet cases can be baked up to a day ahead.
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Top Asked Questions

What is the best way to bake strawberry tarts?
Bake at 375° for 10 to 12 minutes or until slightly golden brown. These can be kept in a tin for a week, and filled just prior to serving. To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.) Next, coat the strawberries with glaze.
What is strawberry tart made of?
A summery Strawberry Tart made with a buttery crust, a smooth cream cheese-based filling, and fresh summer berries! Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend.
How do you use strawberries in a dessert recipe?
In this recipe, whole or sliced strawberries are arranged on a layer of creme patisserie in a baked sweet pastry shell. A strawberry glaze adds sheen to the finished dessert, and a little additional sweetness. Using the freshest strawberries possible, ideally in season, will yield the best-tasting tart.
How do you make strawberry jelly tart with Jelly?
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. To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.

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