Strawberry Cream Cheese Crumble Tart Food

STRAWBERRY CREAM CHEESE MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.

STRAWBERRY CREAM CHEESE TART

Steps:

• For Crust: Preheat oven to 325°F.
• Place butter in mixer and beat with paddle until soft and light.
• Gradually beat in sugar.
• Beat 5-10 minutes until the mixture is very light and whitened.
• Mix flour in gradually until completely mixed. Don't over beat.
• Gather dough and wrap in plastic wrap.
• Refrigerate about 30 minutes.
• Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
• Place cookie dough inside pan and bake for 15 minutes.
• Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
• Add sugar and vanilla.
• Beat for about 5 more minutes.
• Spread filling on crust, the crust does not have to be completely cooled.
• I start the filling when I pull the crust out of the oven.
• Now cover the top with sliced strawberries.
• Do not add sugar to the strawberries because it makes it to watery.
• Chill and serve!

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

STRAWBERRY CRUMB PIE

Steps:

• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

STRAWBERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
• Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

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 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 CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

STRAWBERRY CREAM CHEESE TART

Steps:

• For crust:
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Beat in egg yolk and vanilla. Mix in flour and salt until just combined. Gather into ball. Flatten into disk, wrap in plastic, and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Press sides in firmly; trim overhang. Freeze until firm, about 10 minutes. Bake until golden brown, pressing any bubbles that form with back of fork, about 25 minutes. Remove crust from oven and cool.
• For filling:
• Whisk sugar and cornstarch in medium saucepan. Gradually add 1/2 cup milk, whisking until smooth. Whisk in remaining 2 cups milk, then next 3 ingredients. Add vanilla bean. Stir over medium-high heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in cream cheese, several cubes at a time, until melted. Strain warm filling through sieve into bowl; pour mixture into prepared crust. Refrigerate overnight.
• For topping:
• Place strawberries in medium bowl. Bring next 3 ingredients to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Pour over berries and toss to coat. Let stand about 10 minutes, stirring occasionally. Pour into colander to drain excess syrup.
• Mound berries atop tart, leaving 1-inch plain border. Garnish with herb sprigs, if desired.

STRAWBERRY CREAM CHEESE CRUMBLE TART

Steps:

• Combine the almonds and confectioners' sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a thin metal spatula to scrape away any of the mixture caked up in the corner where the bottom meets the side of the bowl.
• Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain. Add the yolks and vanilla and pulse again until the dough forms a ball.
• Invert the dough to a floured surface and carefully remove the blade. Shape the dough into a thick disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
• Remove one of the pieces of dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch.
• Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed.
• Fold the dough in half and slide both hands under it, palms upward, and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan. Don't be concerned if the dough cracks or tears-you can press it back together.
• Evenly fit the dough into the pan, making sure it's flat against both the bottom and side of the pan. Trim away any excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife.
• Finish off the top edges of the crust by pressing outward against the side of the pan with your thumb and down at the same time at the top of the crust with your index finger.
• Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours.
• Preheat oven to 350°F Place racks at upper third and lower third.
• Meanwhile, in a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Stir in the almonds. Use a rubber spatula to stir in the butter. Let the mixture stand for a few minutes, then use your fingertips to break the mixture into 1/4- to 1/2-inch crumbs. Scatter the crumbs on a rimmed baking sheet lined with parchment or silpat.
• Remove the tart crust from the refrigerator. Place a piece of parchment paper in the tart shell and fill with beans or pie weights. Place the tart shell in the lower third of the oven and place the pan of crumb topping in the upper third. After 10 minutes, remove the paper and beans from the tart shell and place it on the upper rack and the crumbs on the lower one. Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes (i.e. the crumbs should be done about 5 minutes before the shell).
• Cool the crust and the topping on racks. If the crumbs have clumped together during baking, let them cool completely and then use a bench scraper or table knife to chop them coarsely.
• While they are cooling, place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed just until it is smooth. Beat in the confectioners' sugar, lemon zest and vanilla and continue beating until lightened, about 1 minute.
• To assemble the tart, spread half the cream cheese filling on the bottom of the tart crust and arrange the berries on it, cut side down. Spread the remaining filling over the berries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with confectioners' sugar and place the reserved berry in the center of the tart.
• Serving: Unmold the tart and slide it off the pan base to a platter. Serve wedges of the tart-it needs no accompaniment.
• Storage: You may have all the components ready, but don't assemble the tart until a few hours before you intend to serve it. Keep it at a cool room temperature until you do. Wrap and refrigerate leftovers and bring to room temperature before serving again. The crust will soften after it has been refrigerated.