Strawberry-Rhubarb Cream Cheese Tarts Recipe

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Strawberry-Rhubarb Cream Cheese Tarts Recipe

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I created these tarts for a contest featuring dairy products which, as a dairy farmer’s daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.—Marel Raub, Duncannon, Pennsylvania
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling

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
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • STRAWBERRY-RHUBARB FILLING:
  • 1/2 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 cups sliced fresh strawberries
  • 2 cups diced fresh or frozen rhubarb
  • DRIZZLE:
  • 4-1/2 teaspoons sugar
  • 3/4 teaspoon cornstarch
  • 1/2 cup heavy whipping cream
  • 1 tablespoon rum
  • 1/2 cup sliced almonds, toasted

Directions

Preheat oven to 350°. 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 baking sheet.
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.
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.
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.
Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving. Yield: 5 tarts.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry-Rhubarb Cream Cheese Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 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
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • STRAWBERRY-RHUBARB FILLING:
  • 1/2 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 cups sliced fresh strawberries
  • 2 cups diced fresh or frozen rhubarb
  • DRIZZLE:
  • 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 350°. 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 baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving. Yield: 5 tarts.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry-Rhubarb Cream Cheese Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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