Strawberry Tartskidney Friendly Recipes

Steps:

• Roll out the pie dough and use the dough to line your tart shells (you can use what ever shape tarts you have even mini muffin pans etc). Poke the dough with a fork, to in ordxer to keep it from bubbling while baking it. Bake in a pre-heated 400 degree oven for 10 to 12 minutes or until the dough is golden brown. (the time depends on the size of the tart shells you choose to use) Let cool until tarts are room temp.
• Whip cream cheese, extract, zest and sweetener together until easy to spread. Now carefully spread the mixture over the bottom of the tart shells.
• Wash and dry your strawberries. Slice strawberries into thin slices and place on top of the mixture in the tarts.
• Now heat the preserves in a pot on the stove until melted. Brush the melted preserves over the sliced strawberries and serve.

Steps:

• Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
• In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
• Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
• Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
• Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
• When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

Steps:

• Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.