This strawberry tart is simple to make and can be as elegant as you want it to be. Like the French tarts you see in the fancy pastry shops, it is simplified by replacing the rich cream with a sweetened cream cheese, and a crust you just have to press in the pan, no rolled out pastry, you can arrange the strawberries or just pile them on top of filling and serve with dollop of whipped cream. A low calorie cream cheese can be use.
Strawberries are one of the first spring to early summer fruit, with the versatility this fruit can add to your breakfast cereal hot or cold, parfait, crepes, salads, grill them, make a cake, bake a pie, tarts, add to drinks and can be frozen to be used in jams and jellies when it is cold outside and you want to warm the house with the sweet smell of cooked jams.
A few frozen strawberries added to your yogurt makes a nutritious dessert or snack. I like to add strawberries to my drinks or I often make a ice ring for a special occasion or party punch bowl.
In the summer you could make a Strawberry Soup it is delicious and you will impress your friends. One of my favorite thing to do with fresh strawberries is to dip them in white or dark chocolate, who would not like that?
When you choose your berries make sure they are clean, bright red, green caps are still on, free of bruises and do not wash them if they are to be stored in the refrigerator, use them with in a day or two. We can now enjoy strawberries all year-round.
Fresh Strawberries provide many nutritional benefits. They contribute important nutrients to our diets, including vitamin A and C potassium, thiamine, niacin and trace minerals. Trace minerals are necessary for health maintenance and are not generally found in vitamin supplements.
Fresh fruit are low in calories, low in sodium, and are virtually fat-free. They also contain fiber. Adding fiber or bulk to your diet is believed by many nutrition experts to reduce intestinal disorders. For all these reasons and many more enjoy the natural goodness of fresh fruit.
For the Crust:
1 ½ cups (375 ml) all-purpose flour
¾ cup (180ml) granulated sugar
½ tsp (2ml) salt
½ cup (125ml) cold unsalted butter cut up
2 tbsp (30ml) cold water
For the Filling:
1 lb (450g) cream cheese, softened
1 tsp (5ml) vanilla extract
1 tbsp (15ml) lemon juice
½ cup (125ml) powdered sugar
Fresh strawberries ( raspberries, blackberries, or blueberries)
Heat oven to 375F (190c). Coat a 9-inch (23cm) tart pan with a removable bottom with baking spray.
In a food processor, pulse together flour, sugar and salt. Add butter, then pulse together, adding cold water as needed, until a ball is formed that sticks together.
Press mixture into tart pan, making sure to press dough up the sides. Prick bottom of crust with a fork. Bake for 15-20 minutes or until edges just start to turn golden.
Let cool on a wire rack.
Make the filling: In a large bowl, use an electric mixer to beat together cream cheese, vanilla, lemon juice and powdered sugar.
Spread filling evenly in cool shell, top with berries and serve.
Makes 8 servings
1 cups walnut pieces
4 tbsp butter softened
2 tbsp maple syrup
2 tbsp brown sugar
2 cups diced strawberries
4 tbsp Grand Marnier Liqueur
1 cup whipping cream ..whipped
8 large strawberries, sliced
Heat oven to 375F (190C)
In a food processor, pulse together walnut, butter, maple syrup and brown sugar until crumbly.
Divide mixture among 8... 4inch tart shells.
Bake for 13-15 minutes until golden brown. Let cool and remove from moulds.
In a medium bowl, combine diced strawberries with liqueur, spoon ¼ cup into the base of each tart.
Pipe or spoon ¼ cup of the whipping cream onto each tart and top with sliced strawberries.