PAUL HOLLYWOOD'S STRAWBERRY TARTS RECIPE
Paul Hollywood's simple pastry recipe will make you a pro in no time. Bake these fabulous strawberry tarts for afternoon tea or a special occasion
Provided by Paul Hollywood
Time 1h15m
Yield Makes: 4
Number Of Ingredients 4
Steps:
- For the pastry, rub the butter and the flour together by hand, using your finger tips. The mix should look like large bread crumbs. Add the whole whisked egg and the sugar. Bring all the ingredients together to form a ball of pastry. Wrap in cling film and chill for at least 20 minutes
- For the crème patisserie, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the corn flour and flour. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Pass through a sift. Split vanilla pod in half length ways, scrape out the seeds and add to the mixture. Cover with cling film and allow to cool. Then place in a piping bag.
- Pre-heat oven to 170°C/150°C fan/325°F/Gas Mark 3.
- Roll out pastry to about 4mm thick. Carefully line the four tartlet tins. Leaving an over hang of pastry. Place on a baking tray. Chill for twenty minutes. Then blind bake pastry for ten minutes.
- Turn down oven to 160°C/140°C fan/300°F/Gas Mark 2. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Egg wash tarts and cook for a further five minutes. Leave the pastry in the tins and allow to cool. With a small edged serrated knife, trim the excess pastry from the tins. Being very delicate. Remove pastry cases from tartlet tins.
- Pipe in the vanilla crème patisserie. Hull three strawberries slice them three quarters the way down, so the slices are still connected. Fan out strawberries, arrange on top of the crème patisserie. Dust with icing sugar.
Nutrition Facts : @context https, Calories 669 Kcal, Sugar 34.9 g, Fat 33.4 g, SaturatedFat 19.2 g, Sodium 0.82 g, Protein 13.0 g, Carbohydrate 79.1 g
STRAWBERRY CREAM TARTS
Anna Olson's mouth-watering Strawberry Cream Tarts recipe includes an easy mini-recipe for Vanilla Pastry Cream filling.Basic Vanilla Pastry Cream makes about 1 1/2 cupsStrawberry Cream Tarts makes 24-30 mini tarts
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,fruit,Party Favourites,pastry,snack,Spring,Summer
Yield 24-30
Number Of Ingredients 12
Steps:
- Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
- In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
- Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
- The pastry cream will keep up to 4 days refrigerated.
- Makes about 1 ½ cups.
- For crust, preheat the oven to 350 F and lightly grease mini muffin tins.
- Combine the flour, graham cracker crumbs, sugar and salt in a bowl. Add the melted butter and mix until an even crumbly texture. Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides. Bake these for 10 minutes, then cool before assembling.
- Use a skewer to gently remove each tart shell from the tin Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each. Chill until ready to serve.
- The tart shells and pastry cream can be prepared up to a day in advance, but should be assembled within a few hours of serving.
MINI STRAWBERRY TARTS
These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.
Provided by MS. KIMMY
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h18m
Yield 35
Number Of Ingredients 11
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.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 28.9 g, Cholesterol 49 mg, Fat 17.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10.7 g, Sodium 134.6 mg, Sugar 7.7 g
FRESH STRAWBERRY TARTS
It's easier than you think: The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
- Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
- Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
- Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.
Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Tart, Sodium 170 mg, Sugar 22 g, TransFat 0 g
STRAWBERRY TARTS
Steps:
- 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 CHEESECAKE TARTS
Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.
Provided by Leslie
Categories Cheesecake
Time 15m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
- Beat until smooth.
- Spread evenly into tart shells.
- Top with sliced strawberries, pressing into cream cheese mixture slightly.
- Refrigerate about 4 hours.
- Before serving, spread the strawberry preserves evenly over the filling.
- *Optional: Drizzle melted chocolate over top!
Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12
MINI STRAWBERRY MASCARPONE TARTS
Steps:
- Special equipment: 3-inch round cookie cutter
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
- Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.
- Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.
- Cook's Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!
MINI WILD STRAWBERRY TARTS - BARQUETTES DE FRAISES DES BOIS
Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you can't find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!)
Provided by French Tart
Categories Tarts
Time 30m
Yield 8-10 Tarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
- Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
- Pre-heat the oven to 200C/400F/Gas 6.
- Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
- Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.
- When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze.
Nutrition Facts : Calories 488.2, Fat 28.3, SaturatedFat 17.2, Cholesterol 107.4, Sodium 146.2, Carbohydrate 54.1, Fiber 3.5, Sugar 19.9, Protein 6.4
FRESH MINI STRAWBERRY TARTS
Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.
Provided by Paula Rhodes
Categories Pies
Time 5h15m
Number Of Ingredients 14
Steps:
- Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
- Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
- Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
- Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
- Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
- Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
- Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
- Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
- Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
- Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
- Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
- Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.
Nutrition Facts : ServingSize 1, Calories 130 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 127 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g
STRAWBERRY CUSTARD TARTS
Strawberry custard tarts with the sweetest and tastiest strawberries I've had in such a long time.
Provided by Delicious Everyday
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
- Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
- Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.
Nutrition Facts : Calories 500 kcal, Carbohydrate 60 g, Protein 9 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 225 mg, Sodium 197 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
MINI BERRY TARTS
These Mini Berry Tarts are always a favorite! Made with refrigerated sugar cookie dough, a sweetened cream cheese filling and fresh berries on top!
Provided by Julie
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Using a greased mini muffin pan, fill each section with a 1 inch ball of sugar cookie dough. I use a leveled off small scoop from Pampered Chef, which is 1 tablespoon.
- Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I use the blunt end of my pizza slicer. There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job.
- Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.
MINI STRAWBERRY TARTS
These mini tarts are not only beautiful, but tasty as well. Top strawberry tarts with a variety of several other fresh berries like raspberries, blueberries, blackberries for a sensational summer treat.
Provided by Southern Living Editors
Time 5h15m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
- Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
- Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.
More about "mini strawberry tarts food"
10 BEST MINI DESSERT TARTS RECIPES - YUMMLY
STRAWBERRY MINI TARTS RECIPE - TRUVIA
From truvia.com
5/5 (2)
10 BEST MINI TARTS RECIPES - YUMMLY
STRAWBERRY MINI TARTS - CALIFORNIA STRAWBERRY COMMISSION
From californiastrawberries.com
5/5 (1)Total Time 40 minsEstimated Reading Time 5 minsPublished 2018-08-27
- Place the flour and sugar in a food processor and pulse a few times to combine. Add butter and pulse several more times until the butter is incorporated.
- In a small bowl, combine the mascarpone, sugar, and vanilla extract, stirring until smooth. Use a small spatula or spoon to spread evenly between the 4 tart shells (about 2 tablespoons each).
MINI STRAWBERRY TARTS - LATEST RECIPES
From latestrecipes.net
5/5 (1)Published 2009-05-17Estimated Reading Time 5 mins
- Make the pastry: Sift the flour and salt into a pile on a flat surface and make a well in the middle. Add the sugar, butter, eggyolks and vanilla extract. Work the sugar mixture together then gradually work in the flour to give a smooth pliable dough. Form into a ball and flatten into a disk. Wrap in foil and chill for about half an hour.
- Roll out the pastry and use to line four individual flan molds 4 – 41/2 inches (10-11cm) in diameter. Prick bases with fork tines and bake blind* in the oven for about 15 minutes; remove the weights, then return to the oven for about 5 minutes more to dry out and turn golden brown. Set aside to cool.
- To make the pastry cream: In a bowl, whisk yolk with sugar, flour, cornstarch. Bring milk to a boil in a saucepan over low heat. Add a little of the hot milk to the yolk mixture totemper it and gradually add the egg yolk mixture into the rest of the simmering milk in the pot, keep stirring to prevent clumps from forming until it boils and simmer for another minute or until the mixture thickens. Transfer into a bowl and cover the surface with plastic wrap to prevent skin from forming. Chill in the fridge until ready to use.
SWEET MINI STRAWBERRY TARTS - ALEX DAYNES
From alexdaynes.com
Servings 6Published 2021-01-29Category DessertsCalories 307 per serving
- Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together for about 10-15 seconds. Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps. Another way to check if it’s done is to take a piece of dough and press it between your thumbs – the dough should stick without feeling dry or crumbly.
VALENTINE’S DAY SPECIAL MINI STRAWBERRY TART RECIPE
From speakingaloud.in
Cuisine AmericanCategory DessertServings 4Total Time 1 hr 5 mins
- Now, take a heavy bottom sauce pan and put the chopped strawberries in it. Add the Sugar and 2 tbsp. of Water. Bring it to boil and let it simmer for 5-8 minutes. Take a fork and macerate it nicely. Once the water has reduced and it has become sticky, turn off the heat and allow it to cool down completely.
STRAWBERRY TARTLETS WITH VANILLA PASTRY CREAM - TAMING OF ...
From tamingofthespoon.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until dough just comes together. Gather the dough together to form a ball and place it on a sheet of plastic wrap or wax paper. Place another sheet of sheet of plastic wrap or wax paper on top and flatten the ball to a 1/2 inch thick disk. Transfer the dough to the refrigerator and chill until firm, 45 minutes.
- Spoon pastry cream into the tartlet shells and top with sliced strawberries. If desired, melt apricot jam in microwave and brush a small amount of jam onto fruit to give it a pretty shine.
MINI STRAWBERRY TARTS (G.F, D.F, VEGAN, PALEO) - LOVE FOOD ...
From lovefoodnourish.com
4.9/5 (19)Total Time 1 hr 15 minsCategory DessertPublished 2020-11-19
- The night before place a can of coconut cream in the fridge to ensure the thick part of the coconut cream separates, and place the cashew nuts in a bowl of water to soak. *See notes
- Place dates in a bowl of hot water and cover. Soak for 10 minutes. Drain and rinse then pat dry with a paper towel.
CUTE MINI STRAWBERRY RHUBARB TARTS - LIVING SWEET MOMENTS
From livingsweetmoments.com
3.9/5 (33)Total Time 50 minsCategory DessertPublished 2017-04-25
- Pre-bake the tart shells according to the package instructions. Let them cool to room temperature
- In a saucepan, place the rhubarb, strawberries, sugar and orange juice and bring to a boil over med/high heat. Once the mixture boils, turn down the heat and simmer
- Combine the cornstarch and water into a slurry, and then add to the simmering rhubarb mixture. When the mixture thickens, remove from heat and let cool slightly.
MINI STRAWBERRY NUTELLA TARTS - BEYOND THE BUTTER
From beyondthebutter.com
Reviews 2Servings 6Cuisine DessertCategory Pies And Tarts
- Break apart the dark chocolate into small pieces and place in a medium-size microwaveable bowl. Add in the tablespoon of unsalted butter, but don’t stir together just yet!
- Evenly spoon the nutella filling into each tart, then place into the refrigerator for 10-15 minutes to chill while you rinse off and slice the strawberries.
MINI STRAWBERRY TARTS RECIPE - NOURISH AND NESTLE
STRAWBERRY MINI TARTS - THE SHORTCUT KITCHEN
From centslessdeals.com
4.7/5 (3)Total Time 40 minsCategory DessertPublished 2019-04-30
- Place flour, butter, and sugar together in a food processor and pulse until butter is smaller than half a pea. Pour equally between 6 mini tart pans (or one large tart pan).
- Using a measuring cup, press the pastry onto the bottom and up the sides of the pans. Gently pierce the bottoms with a fork. Pop in the freezer for 10-15 minutes and then bake for 20-24 minutes until golden. Remove from oven and then cool completely.
MINI STRAWBERRY POP-TARTS - A PLEASANT LITTLE KITCHEN
From apleasantlittlekitchen.com
- In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes.
- Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge.
MINI STRAWBERRY TART - COOK WITH SHARMILA
From happietrio.com
Estimated Reading Time 2 mins
SKINNY, MINI STRAWBERRY TARTS WITH WEIGHT WATCHERS POINTS ...
From skinnykitchen.com
Reviews 6Estimated Reading Time 1 min
MINI STRAWBERRY TARTS WITH COCONUT CREAM - THE RADIANT ROOT
From theradiantroot.com
Reviews 1Category DessertServings 4Calories 394 per serving
MINI STRAWBERRY TARTS - NORTHSHORE PARENT
From northshoreparent.com
Estimated Reading Time 2 mins
MINI STRAWBERRY TARTS RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 8Total Time 1 hr 20 mins
MINI KETO STRAWBERRY MOUSSE AND CHOCOLATE TARTS - KETO CHOW
From info.ketochow.xyz
Category DessertCalories 450 per servingTotal Time 2 hrs 30 mins
MINI STRAWBERRY CROSTATAS | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3/5 Category DessertServings 4Total Time 40 mins
MINI STRAWBERRY TARTS - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
4.8/5 (6)Calories 305 per serving
MINI STRAWBERRY CHEESECAKE TARTS - THATBAKEBLOG
From thatbakeblog.com
Cuisine AmericanTotal Time 2 hrsCategory Cheesecake
MINI STRAWBERRY TARTS - ANTIPASTI RECIPES
From fooddiez.com
STRAWBERRY TARTS MINI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI STRAWBERRY TARTS RECIPES | RECIPE | STRAWBERRY ...
From pinterest.ca
MINI STRAWBERRY AND VANILLA TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
MINI STRAWBERRY TARTS – GEO FOODS
From foods.geo.tv
MINI CHEWY SWEET TARTS INGREDIENTS - THERESCIPES.INFO
From therecipes.info
21 AMAZING MINI TART RECIPES THAT YOU WILL LOVE!
From crispyfoodidea.com
MARKS & SPENCER - 2 MINI STRAWBERRY TARTS CALORIES, CARBS ...
From sync.myfitnesspal.com
STRAWBERRY MINI TARTS - TRUVIA
From truvia.ca
MINI STRAWBERRY JAM AND CREAM TARTS - JESS EATS AND TRAVELS
From jesseatsandtravels.com
STRAWBERRY TART RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MINI STRAWBERRY TARTS BBC GOOD FOOD - MYSANSAR.COM
From mysansar.com
STRAWBERRY TART RECIPES | ALLRECIPES
From allrecipes.com
MINI STRAWBERRY TARTS | RECIPES, COLES RECIPE, FOOD
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love