Social Icons

twitterfacebookgoogle plus

Pages

12/20/2013

Strawberry Cheesecake Tarts

  • Prep. Time: 15 mins  Cooking Time: 20 - 25 mins  Yields: 6 tarts
Ingredients
  • 1 1/4 cups (310 mL) all-purpose flour
  • 3 tbsp (45 mL) icing sugar
  • 2/3 cup (160 mL) butter, softened
  • 8 oz (250 g) Canadian Cream cheese, softened
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 1 egg
  • 2/3 cup (160 mL) 5 % or 6 % light cream
  • 1 tsp (5 mL) grated lemon rind
  • 1/4 cup (60 mL) lemon juice
  • 3 cups (750 mL) hulled fresh strawberries
  • 1/2 cup (125 mL) strawberry jelly
  • 1 tsp (5 mL) lemon juice
Preparation
Preheat oven at 350 ºF (180 ºC).
Combine flour (1 1/4 cups / 310 mL) and icing sugar. Cut in butter until mixture is crumbly. Divide dough among six 4 x 1 inch (10 x 2.5 cm) tart pans with removable bottoms*. Press dough evenly over bottom and sides of pans; place on baking sheet.
Beat Canadian Cream cheese until light. Beat in granulated sugar, 2 tbsp (30 mL) flour and egg. Gradually stir in cream. Blend in lemon rind and 1/4 cup (60 mL) lemon juice. Divide filling evenly among tart pans. Bake 20 to 25 minutes.
Cool. Arrange berries on tarts. Combine jelly and 1 tsp (5 mL) of lemon juice. Melt over low heat; stir occasionally. Spoon glaze over berries. Chill.
Tips:*Six 4 1/2 x 1 1/4 inch (11 x 3 cm) foil tart pans (available at supermarkets) may be substituted.