Fresh Strawberry Cream Cheese Tart Recipe

Fresh Strawberry Cream Cheese Tart Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Fresh Strawberry Cream Cheese Tart Recipe Fresh Strawberry Cream Cheese Tart Recipe Fresh Strawberry Cream Cheese Tart Recipe, This easy fruit tart is so versatile that it also tastes good topped with raspberries, blueberries, or even grapes, instead of strawberries. Make it with whatever fruit is in peak season.
Fresh Strawberry Cream Cheese Tart Recipe

Fresh Strawberry Cream Cheese Tart Recipe

This easy fruit tart is so versatile that it also tastes good topped with raspberries, blueberries, or even grapes, instead of strawberries. Make it with whatever fruit is in peak season. Prep : 30 minutes plus chilling and cooling Bake : 20 minutes
  • 11/2 cups all-purpose flour
  • 1/teaspoon salt
  • 1/cup plus 3 tablespoons confectioners’ sugar
  • 10 tablespoons butter or margarine (11/4 sticks), chilled and cut into ½-inch pieces
  • 1 teaspoon vanilla extract
  • 3 tablespoons ice water
  • 6 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons chopped crystallized ginger
  • 11/2 pounds strawberries, stems and leaves discarded and each berry cut lengthwise in half
  1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk.Wrap in plastic wrap and refrigerate until firm enough to roll, at least 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
  2. Preheat oven to 375°F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.
  3. Transfer round, still on parchment, to large cookie sheet. Press and pinch all around the edge to create a decorative fluted border. Refrigerate or freeze, still on cookie sheet, about 10 minutes to firm dough slightly.
  4. Bake dough 20 to 25 minutes or until golden. Place cookie sheet on wire rack and cool crust completely, about 20 minutes.
  5. Meanwhile, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on cooled crust. Arrange strawberries, wide ends down, in concentric circles to cover cream cheese mixture. Makes 8 servings.
Each serving : About 315 calories, 5g protein, 30g carbohydrate, 20g total fat (12g saturated), 2g fiber, 57mg cholesterol, 285mg sodium. cheese tart, cheese tarts, cheese tarts recipe, cream cheese tart, cream cheese tart filling, cream cheese tarts, recipe for strawberry tart, strawberry tart, strawberry tartlets, strawberry tarts, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Fresh Strawberry Cream Cheese Tart Recipe

Article Categories : Pies & Tarts

Fresh Strawberry Cream Cheese Tart Recipe

Fresh Strawberry Cream Cheese Tart Recipe

This easy fruit tart is so versatile that it also tastes good topped with raspberries, blueberries, or even grapes, instead of strawberries. Make it with whatever fruit is in peak season.

Prep : 30 minutes plus chilling and cooling
Bake : 20 minutes

  • 11/2 cups all-purpose flour
  • 1/teaspoon salt
  • 1/cup plus 3 tablespoons confectioners’ sugar
  • 10 tablespoons butter or margarine (11/4 sticks), chilled and cut into ½-inch pieces
  • 1 teaspoon vanilla extract
  • 3 tablespoons ice water
  • 6 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons chopped crystallized ginger
  • 11/2 pounds strawberries, stems and leaves discarded and each berry cut lengthwise in half
  1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk.Wrap in plastic wrap and refrigerate until firm enough to roll, at least 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
  2. Preheat oven to 375°F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.
  3. Transfer round, still on parchment, to large cookie sheet. Press and pinch all around the edge to create a decorative fluted border. Refrigerate or freeze, still on cookie sheet, about 10 minutes to firm dough slightly.
  4. Bake dough 20 to 25 minutes or until golden. Place cookie sheet on wire rack and cool crust completely, about 20 minutes.
  5. Meanwhile, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on cooled crust. Arrange strawberries, wide ends down, in concentric circles to cover cream cheese mixture. Makes 8 servings.

Each serving : About 315 calories, 5g protein, 30g carbohydrate, 20g total fat (12g saturated), 2g fiber, 57mg cholesterol, 285mg sodium.