Strawberries are everywhere now and they're super delicious. Not to mention cheap as they are in the season. Also a good time to make your own strawberry jam don't you agree?
A beautiful and wonderful strawberry jam is just perfect for these cheese tarts. Imagine this. Sweet and tangy flavours of the jam combined. Creamy cheese filling. Crispy and flaky tart. Enough to get you motivated to make this recipe? Well, it's more than enough for me.
These cheese tarts bring back the memories of when I was living in Malaysia. My younger sisters and me would buy some now and then (they were not cheap) and each of us were entitled only to the ones that we bought.
If one of us finished hers, she couldn't eat from the other sisters' portion. Haha! Yea, those days.
So these strawberry cheese tarts are for those memories.
More Tart Recipes
- How to make tart shells
- Mini salted chocolate tarts
- Peanut butter cheesecake tarts
- Hong Kong style coconut tarts
- Hokkaido cheese tart
Video
Strawberry Cheese Tarts
Creamy cheese tart with sweet and tangy strawberry filling and crispy flaky tart. Seriously delicious. I'm using my homemade strawberry jam for this recipe.
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Servings: 9 tarts
Ingredients
The Shells
- ⅓ cup unsalted butter (75 gr), soften
- ¼ cup icing sugar (30 gr), sifted
- 1 egg yolk , room temperature
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup all purpose flour (130 gr)
The Filling
- 5.3 oz cream cheese , room temperature
- 3 tablespoon icing sugar (22 gr), sifted
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon milk
- some strawberry jam
- some red and green food coloring
Instructions
The Shells
- In a bowl, add in butter and icing sugar. Just using a spatula, mix everything together to combine. Then add in yolk, lemon zest and vanilla extract. Again mix to combine.
- Add in flour in 2 additions, mixing just to combine after each addition. Place the dough on a cling film, wrap it tightly and chill in the fridge for 2 hours or until it's firm.
- Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
- Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 15 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the tarts from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. Set aside.
The Filling
- In a bowl, add in cream cheese and icing sugar. Using a whisk, mix until just combined. Then add in egg, vanilla extract and mix to combine also. Finally add in milk and mix everything together.
Assembling
- Take 1 tablespoon more or less, of cream cheese mixture and add some red food coloring to it. Mix well and set aside. Do the same with using green color.
- Take 1 tart shell and put some strawberry jam in it. Then spoon in the cream cheese mixture on top until the rim of the tart. Gently shake it to smooth out the surface.
- Dip the back of a chopstick or something similar in size, into red colored cream cheese mixture and make 2 dots on the tart. Using a toothpick, dip it in green colored cream cheese and make 2 lines under each red dots. Using another clean toothpick, run it across the 1 red dots and 2 green lines, creating a flower with stem and leaves. Do the same with the other dot and repeat with the rest of the tarts. Place them on a baking tray.
- Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 15 minutes or until the center sets. Remove from the oven and cool completely. Chill in the fridge for 2 hours before serving. Enjoy!
Notes
Best served the day of making as the cheese tends to break a bit when chilled longer in the fridge. You can first make the shells 1 day before and finish off with the filling the next day. Do keep the shells in air tight container if you plan to use it later.
Nutrition Facts
Calories: 233kcal, Carbohydrates: 23.7g, Protein: 3.3g, Fat: 13.9g, Saturated Fat: 8.3g, Cholesterol: 63.3mg, Sodium: 61mg, Potassium: 58.5mg, Fiber: 0.5g, Sugar: 10.6g, Calcium: 32mg, Iron: 0.8mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
Kathy says
I was wondering if I could use ready-made frozen tart shells.
Bea says
Yes, you can Kathy.
Ash says
Hi
Would your baked cheesecake recipe work with these tarts?
Thank you so much
Bea says
Hi Ash! I haven't tried it so I can't really say but I'm assuming why not. Let me know how it goes 🙂
Sham says
I want to give a try. I have tried your pineapple tart recipe.came out nice & tasty.tq
Bea says
Yes, do try them, thanks!
Linda says
I'm loving this, can't wait to make one 💃
Bea says
You're going to love them, Linda! Thank you!