Strawberry Pineapple Mini Tarts Food

FRESH MINI STRAWBERRY TARTS

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.

STRAWBERRY SHORTBREAD TARTS

Steps:

• Sift flour, cornstarch, baking powder and salt into medium bowl. Using electric mixer, beat butter, sugar, vanilla extract and orange peel in large bowl until fluffy. Add flour mixture and beat just until moist clumps form. Gather dough into ball; flatten into disk. Wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 325°F. Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/4-inch-thick round. Using 3- to 3 1/4-inch cutter, cut out cookies. Transfer cookies to prepared baking sheet. Gather dough and reroll to 1/4-inch thickness; cut out more cookies. Bake until cookies are light brown at edges, about 15 minutes. Cool on sheet. (Can be made 1 day ahead. Store airtight at room temperature.)
• Whisk 1/2 cup currant jelly in small saucepan over low heat until melted and smooth. Place 8 shortbread cookies on plates; brush generously with currant jelly (reserve remaining cookies for another use). Brush bottom of 1 strawberry with currant jelly; set strawberry, currant jelly side down, in center of 1 cookie. Brush bottom of more strawberries with currant jelly and arrange around center strawberry. Brush top of all strawberries with currant jelly to glaze. Repeat with remaining cookies and strawberries. (Can be prepared 2 hours ahead. Let stand at room temperature.)

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.