Strawberry Rhubarb Cream Cheese Tarts Recipes

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture looks crumbly. Drizzle in the beaten egg and pulse until the dough holds together when pinched. Add 3 to 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a clean surface and knead a few times until the dough comes together. Divide the dough into 2 mounds then roll out each mound between two sheets of parchment into a 12-inch round (about 1/8 inch thick). Wrap each round in plastic then refrigerate until firm, about 1 hour.
• Meanwhile, make the cheese Danish filling: Beat the cream cheese and the granulated sugar with an electric mixer on medium-low speed in a medium bowl until smooth. Add the lemon zest, vanilla and salt, and mix on low speed until just combined. Set aside at room temperature until ready to assemble.
• Position the racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut 1 round of the chilled dough into nine 3-by-4-inch rectangles. Transfer to the prepared baking sheets, leaving about 1 1/2 inches between each piece (these are the bottom crusts). Repeat the cutting with the second round of dough and set these 9 rectangles aside (these are the top crusts). Discard any scraps of dough.
• For the rhubarb filling: Toss the rhubarb and strawberry jam together in a medium bowl until combined, then divide among the bottom crusts. Do your best to spread the rhubarb mixture into an even layer, leaving a 1/4-inch border around the edges.
• Top the rhubarb filling with the cheese Danish filling (about 2 tablespoons on each bottom crust), smoothing into an even layer with a small offset spatula. Cover each bottom crust with a top crust and crimp the edges together with a fork. Freeze the tarts on the baking sheets until chilled through, about 30 minutes.
• For the egg wash: Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on the top of each tart.
• Bake the tarts until the crust has puffed and turned golden brown, rotating the baking sheets halfway through, 20 to 25 minutes. Transfer to wire racks to cool completely.
• For the icing and sprinkles: Whisk the confectioners' sugar and milk together in a small bowl until smooth and spreadable. Spoon the icing over each tart then sprinkle with the nonpareils as you go so they adhere before the icing sets. Let the icing set before serving, about 10 minutes.

Steps:

• 1. Preheat to 375 degrees F. Line a baking sheet with parchment paper.
• 2. Roll pastry into a rectangle 1/8-inch thick and at least 13 by 8-inch in dimension. Cut two 13 by 3/4-inch- wide strips from dough. Trim remaining pastry into a 13 -by 5-inch rectangle and place on prepared baking sheet. Brush long edges with water and press on strips to create a border. Lightly score dough inside border. Brush top of strips with milk, do not allow drips down sides. Prick base all over with a fork.
• 3. Line dough aluminum foil extending along sides but not covering strips. Flute edges using tip of a paring knife to make small cuts an inch apart. Place pie weights on foil. Bake on middle rack of oven until set, about 15 minutes. Remove foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• 4. Trim strawberries' broad tops and place trimmings in a small saucepan with rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve remaining strawberries lengthwise.
• 5. Spread cooked rhubarb mixture in shell. Arrange strawberries, slightly overlapping, in 3 rows over filling.
• 6. For glaze: Stir jelly and hot water together. Brush over strawberries. Dust tart sides lightly with confectioners' sugar. Slice and serve with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
• Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
• Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
• Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
• Beat cream cheese with confectioners' sugar in a bowl until smooth.
• Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
• Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.

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.

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.