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Strawberry Tartlets with Cream Cheese Filling Recipe

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4.3 from 59 reviews

  • Author: Ava
  • Total Time: 8 hours 30 minutes
  • Yield: 8 tartlets

Description

Delight in these elegant Strawberry Tartlets featuring a buttery shortbread crust filled with a smooth, creamy strawberry cheesecake filling. Fresh strawberries blended with cream cheese and whipped cream create a light, luscious dessert perfect for any occasion. Refrigerated overnight to set, these tartlets are topped with fresh strawberry slices for a refreshing finish.

Ingredients

Shortbread Crust

  • 1 1/2 cups all-purpose flour (unbleached)
  • 1/2 cup powdered sugar
  • 1/4 tsp sea salt (fine)
  • 4 Tbsp unsalted butter (very cold and cubed)
  • 1 tsp vanilla extract (pure)
  • 1 egg yolk
  • 3 Tbsp ice-cold water, plus up to 1 Tbsp more if needed

Strawberry Cheesecake Filling

  • 1 1/2 cups fresh strawberries (hulled)
  • 1/2 cup granulated sugar
  • 1 Tbsp powdered gelatin (unflavored)
  • 4 ounces full fat cream cheese
  • 1 tsp vanilla extract (pure)
  • 1/2 cup heavy whipping cream
  • 1/2 cup fresh strawberries (sliced, for garnish)

Instructions

  1. Prepare Shortbread Crust Dry Ingredients: Add flour, powdered sugar, sea salt, and cubed cold butter to a food processor. Pulse until the mixture resembles coarse sand, ensuring the butter is well incorporated but still pea-sized.
  2. Incorporate Wet Ingredients: Add vanilla extract, egg yolk, and ice-cold water to the food processor. Pulse until the dough begins to clump together. If the dough does not hold when pinched, add an extra tablespoon of cold water and pulse again.
  3. Chill Dough: Transfer dough onto a floured surface and divide into two equal portions. Shape each into a ball, then flatten into disks. Wrap each disk with plastic wrap and refrigerate for 30 minutes to firm up.
  4. Preheat Oven and Prepare Tart Shells: Preheat the oven to 350°F (175°C). Remove one dough disk from the refrigerator and divide it into four equal portions. Lightly dust portions with flour, then press each into the bottom and up the sides of mini tart pans. Trim excess dough and prick the base multiple times with a fork to prevent puffing.
  5. Bake Tart Shells: Place tart pans on a baking sheet and bake for 10 minutes, or until the crusts are lightly golden. Remove from oven and let cool on a wire rack. Repeat this shaping and baking process with the second dough disk.
  6. Cool Crusts Completely: Allow tart shells to cool completely before removing rims to maintain tartlet shape and prepare for filling.
  7. Make Strawberry Puree: Place hulled strawberries in a blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds. Return the smooth puree to the blender.
  8. Prepare Cheesecake Filling: Add granulated sugar, powdered gelatin, cream cheese, and vanilla extract to the strawberry puree in the blender. Blend on high speed until smooth and free of lumps. Set aside.
  9. Whip Heavy Cream: In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form, ensuring a light and airy texture.
  10. Combine Whipped Cream with Strawberry Filling: Gently fold the strawberry cream cheese mixture into the whipped cream using a rubber spatula. If lumps remain, whisk by hand briefly until smooth and fully combined.
  11. Assemble Tartlets: Evenly pour the strawberry cheesecake filling into each cooled shortbread crust. Smooth the tops with an offset spatula for a neat finish.
  12. Chill Tartlets: Refrigerate the assembled tartlets for a few hours until the filling sets firmly. Cover with plastic wrap and refrigerate overnight for optimal texture and flavor melding.
  13. Garnish and Serve: Just before serving, garnish each tartlet with sliced fresh strawberries for added freshness and decoration.
  14. Store Leftovers: Cover leftover tartlets and store in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Ensure butter is very cold for the crust to achieve a flaky texture.
  • If the dough is too dry, add cold water gradually, one teaspoon at a time, to avoid a sticky dough.
  • Pricking the crust with a fork before baking prevents air bubbles and puffing.
  • Blending the filling until smooth and lump-free is key for a creamy texture.
  • Gently folding whipped cream into the filling preserves the airy consistency.
  • Refrigerate tartlets overnight to allow gelatin to fully set the filling.
  • Use fresh, ripe strawberries for the best flavor and texture in both the filling and garnish.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-tartlets-with-cream-cheese-filling-recipe/