Strawberry Cheesecake Tarts
Prep Time: 15 minutes
Baking Time: 20 - 25 minutes
Yield: 6 Tarts
Ingredients:
1 1/4 cups (300 mL) all-purpose flour
3 tbsp (45 mL) icing sugar
2/3 cup (150 mL) butter, softened
1 pkg 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 (150 mL) light cream
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
3 cups (750 mL) hulled fresh strawberries
1/2 cup (125 mL) strawberry jelly
1 tsp (5 mL) lemon juice
Directions:
Preheat oven at 350 ºF (180 ºC).
Combine 1 1/4 cups (300 mL) flour 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 (50 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.
Recipe Tip:
*Six 4 1/2 x 1 1/4 inch (11 x 3 cm) foil tart pans (available at supermarkets) may be substituted.
Baking Time: 20 - 25 minutes
Yield: 6 Tarts
Ingredients:
1 1/4 cups (300 mL) all-purpose flour
3 tbsp (45 mL) icing sugar
2/3 cup (150 mL) butter, softened
1 pkg 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 (150 mL) light cream
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
3 cups (750 mL) hulled fresh strawberries
1/2 cup (125 mL) strawberry jelly
1 tsp (5 mL) lemon juice
Directions:
Preheat oven at 350 ºF (180 ºC).
Combine 1 1/4 cups (300 mL) flour 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 (50 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.
Recipe Tip:
*Six 4 1/2 x 1 1/4 inch (11 x 3 cm) foil tart pans (available at supermarkets) may be substituted.
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