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    El Mundo Eats » Tart

    Published: Jun 16, 2018 · Updated: Jun 30, 2021 by Bea & Marco · This post may contain affiliate links · 8 Comments

    Strawberry Cheese Tarts

    Jump to Recipe
    Strawberry Cheese Tarts

    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.

    Strawberry-Cheese-Tarts

    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

    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.
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 9 tarts
    Prep Time20 mins
    Cook Time30 mins

    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
    Prevent your screen from going dark

    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!

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    Reader Interactions

    Comments

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    1. Kathy says

      October 16, 2022 at 1:06 am

      I was wondering if I could use ready-made frozen tart shells.

      Reply
      • Bea says

        October 16, 2022 at 12:02 pm

        Yes, you can Kathy.

        Reply
    2. Ash says

      January 07, 2022 at 12:26 am

      Hi
      Would your baked cheesecake recipe work with these tarts?
      Thank you so much

      Reply
      • Bea says

        January 11, 2022 at 5:08 pm

        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 🙂

        Reply
    3. Sham says

      October 18, 2019 at 1:55 pm

      I want to give a try. I have tried your pineapple tart recipe.came out nice & tasty.tq

      Reply
      • Bea says

        October 21, 2019 at 8:42 am

        Yes, do try them, thanks!

        Reply
    4. Linda says

      April 23, 2019 at 7:55 pm

      5 stars
      I'm loving this, can't wait to make one 💃

      Reply
      • Bea says

        April 25, 2019 at 7:36 am

        You're going to love them, Linda! Thank you!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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