Strawberry-Rhubarb Cream Cheese Tarts Recipe

Name: Strawberry-Rhubarb Cream Cheese Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cold butter; 1/4 cup shortening; 3 to 4 tablespoons ice water; 1 package (8 ounces) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; 1/2 cup sugar; 2 tablespoons plus 1 teaspoon cornstarch; 2 cups sliced fresh strawberries; 2 cups diced fresh or frozen rhubarb; 4-1/2 teaspoons sugar; 3/4 teaspoon cornstarch; 1/2 cup heavy whipping cream; 1 tablespoon rum; 1/2 cup sliced almonds, toasted

Servings: persons

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup shortening
3 to 4 tablespoons ice water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
2 cups sliced fresh strawberries
2 cups diced fresh or frozen rhubarb
4-1/2 teaspoons sugar
3/4 teaspoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon rum
1/2 cup sliced almonds, toasted

1
Preheat oven to 350u00b0. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a
2
.
3
For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries.
4
For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour.
5
For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature.
6
Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

1246

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup cold butter, 1/4 cup shortening, and more.

Yes, Strawberry-Rhubarb Cream Cheese Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Rhubarb Cream Cheese Tarts

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