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Oh my goodness has my week been BUSY! It is nap time for Daniel so I am taking this opportunity to post a couple of recipes. As many of you probably know, I have spent a significant amount of time in France...working, studying, visiting friends, being as French as I can be! Whenever my mom would come to visit me, she would always get a strawberry tart from the local patisserie in the afternoons. Those strawberry tarts were SO yummy and SO fancy. I have tried to replicate them, but we just don't have the same ingredients here in the United States, and so, I leave those particular tarts up to the experts. That being said, I have come up with a strawberry tart that looks just as fancy, tastes just as yummy, but takes very little effort to make. Now my tart isn't authentic by any means, but it sure is good! I made it this week for a Pampered Chef show I did for one of my friends and it was a hit! Please let me know if you try it and what you think! I would love feedback!
MEGA Easy Fancy Shmancy Strawberry Tart
- 1/2 recipe sugar cookie dough (you could also use a sugar cookie mix- although I am not fond of them)
- 2 cups fresh sliced strawberries
- 1 (8 oz) package frozen strawberries, thawed
- 1 (8 oz) package cream cheese, softened
- 1 (16 oz) package white chocolate chips
- 1 tbsp. cornstarch
- 1/3 cup water
- 3/4 cup sugar
Preheat the oven to 350 degrees. Spray a torte pan generously with cooking spray. Press the sugar cookie dough into the bottom of the torte pan. Bake 15-20 minutes or until golden brown and a knife inserted near the center comes out clean. Allow to cool for 10 minutes. Meanwhile, melt the white chips in the microwave by microwaving them for 15 seconds at time on high and stirring between each heating until completely melted. Whisk the cream cheese and white chocolate together using an electric mixer until smooth. Puree the frozen strawberries (I use my manual food processor for this but you can use your blender or food processor). In a small saucepan, mix the cornstarch and the sugar. Turn on the heat to medium high and add the water and the pureed strawberries and whisk constantly until until very thick (about 10 minutes), remove from heat and allow to cool for 10 minutes. Add in the sliced strawberries and stir to coat. To assemble the tart. VERY CAREFULLY remove the cookie crust from the torte pan, well side up. Spread the cream cheese mixture into the well, you want the crust to be very warm so the cream cheese mixture spreads easily and evenly. Spread the strawberry mixture evenly on top of the cream cheese mixture. Refrigerate at least one hour before serving. YUM!
Until next time, happy and HEALTHY cooking and EATING!