Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze – #FreshTastyValentines #sponsor #giveaway

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Strawberries are a sexy fruit. They scream Valentine’s Day. Perhaps it’s their bold red color. Or their sweet juicy taste. Or the fact that they are shaped like little hearts. But they are perfect for any romantic moment. So of course for this week’s #FreshTastyValentines hosted by Camilla of Culinary Advetures with Camilla, and thanks to Kitchen IQ  for providing an adorable Strawberry Tool, I opted for a sexy strawberry dessert.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

The strawberry tool has a nifty strawberry huller at the center and a sturdy blade for slicing strawberries rather thickly. And it’s fun to use! And I love their zester! It has a nifty holding container to catch the zest AND measure it in. Love it!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

And since Casabella was generous to provide some shears so gorgeous that even my husband wanted to steal them, along with a cute silicone garlic roaster, I decided to pair my heart healthy strawberries with strips of basil and antioxidant rich balsamic vinegar glaze.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

These were a match made in dessert heaven. Flaky pie crust made with flour, almond flour, butter and coconut oil holds the foundation for a lightly sweetened low fat cream cheese and yogurt spread and mountain of basil balsamic glazed strawberries. Gorgeous!!!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

And I got to have fun using my new kitchen tools. And even more fun watching my family enjoy these. We couldn’t eat these all as I recipe tested for my small family, so I brought them to my in-laws’ house. They all LOVED them!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

These would be perfect for your Valentine sweetie! And these tools would make a great gift too. You may want to swing by and enter the giveaway while you’re here, so you don’t miss out!

Wait, not before you gaze at that pretty tart right there just once more!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

The crust dough is so simple to make in a food processor!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Rolling out hearts is so fun!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Look at my strawberry tool, zester and shears! Love them all!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I especially love this see thru measuring part of the zester. Way cool!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I mixed my cream cheese in a food processor, but I would prefer my stand mixer for the fluff factor.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

My taste tester. She wants to help with EVERYTHING.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I could stare at these all day. So glad there aren’t anymore here to tempt me. But then again, they are healthy.

And with a light shower of powdered sugar, the basil balsamic glaze glistens a bit more.

I hope you get to try these out soon so you can sweeten your honey (wink, wink).

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 405 calories

Fat 28 g

Carbs 36 g

Protein 6 g

8


Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze

Ingredients

    For the Tart Crusts

  • 5 Tb cold butter, cubed
  • 4 Tb cold coconut oil
  • 1 cup plus 2 tablespoons all purpose flour, plus more for rolling
  • 1/2 cup almond flour
  • 1/2 teaspoon sea salt
  • 4 to 5 tablespoons ice cold water
  • For the Strawberries and Glaze

  • 1 pint strawberries, sliced thinly
  • 1 Tb basil, sliced into ribbons
  • 3 Tb balsamic vinegar
  • 2 Tb sugar
  • For the Cream Cheese Topping

  • 1 8 oz package Neufchatel cream cheese
  • 1/4 cup plain nonfat Greek yogurt
  • 3 Tb sugar
  • 3 Tb honey
  • 3 tsp lemon zest, divided
  • powdered sugar for dusting

Instructions

  1. Prepare the tart crust. In a food processor, combine the cold butter, cold coconut oil and all purpose flour and pulse a few times. Add the almond flour and pulse until mixture resembles peas. Slowly pulse in ice water 1 tablespoon at a time, until mixture forms a ball. Wrap dough in plastic wrap and refrigerate at least an hour.
  2. Preheat oven to 350F. Divide dough into 8 portions. On a lightly floured work surface press or roll each portion into a 3″x4″ heart or press into mini tart pans.
  3. Place 4 hearts onto each of two baking pans lined with a silicone baking mat or parchment paper. Prick each heart a few times with the tines of a fork. Bake for 12-14 minutes before edges barely begin to get color. Watch closely so they don’t brown.
  4. Remove from oven and cool on baking sheets until completely cooled.
  5. In a small saucepan, combine the balsamic vinegar and 2 tablespoons sugar and whisk to combine. Add the basil and bring to low simmer. Simmer about 5 minutes on low until mixture thickens slightly, stirring occasionally. Remove from heat to cool.
  6. Combine cream cheese, Greek yogurt, honey, 3 tablespoons sugar and 2 tsp lime zest in food processor until fluffy, scraping sides of bowl as needed.
  7. With a spoon or piping bag, top the cooled tart crusts with cream cheese topping.
  8. Arrange the sliced strawberries on each of the cream cheese topped tarts. Using a pastry brush, brush the cooled balsamic glaze lightly on the strawberries. Sprinkle on remaining 1 tsp lime zest. Arrange on a platter and dust with powdered sugar to serve.
  9. Refrigerate leftovers and stored covered up to 2 days.

This post was sponsored by Kitchen IQ and Casabella. I received complimentary product from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

a Rafflecopter giveaway


 Loading InLinkz ...

Home Made Summer-The Sweet-Strawberry Peach Tart

Strawberry Peach Tart | Famished Fish, Finicky Shark

This was my perfect breakfast. If I could make this every week, I would do just that.

The perfect buttery flaky crust and the just sweet enough fruity filling with the slightest amount of tart, is the way I would describe this Strawberry Peach Tart from Home Made Summer Cookbook Review and Giveaway.

This tart will be in my book indefinitely! I especially like that I can use just about any fruit in my kitchen, fruit bowl, or freezer! Yep, I used frozen fruit here and it was delicious. Fresh frozen sliced peaches and whole strawberries were my fruit of choice for this tart. After the fruit has been doused with sugar, it is ready to go into the freshly rolled tart crust.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Strawberry Peach Tart

Ingredients:
1 1/2 cups flour
pinch salt
1 Tb sugar
9 Tb cold butter, cut into chunks
3 Tb ice water

Filling:
4 cups fresh (or frozen) fruit
pinch salt
4 Tb sugar

First make the dough.

Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

Then make the fruit.

Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Preheat the oven to 400F.

On a floured board, roll the chilled dough into a rough 12 inch circle.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Bake for about 35 minutes, until the crust is golden brown.

Strawberry Peach Tart | Famished Fish, Finicky Shark

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Oh so good! Makes 8 beautiful slices.

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Strawberry Peach Tart

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 8

Per Serving 257 calories

Fat 13 g

Carbs 32 g

Protein 3 g

8


Strawberry Peach Tart

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 1 1/2 cups flour
  • pinch salt
  • 1 Tb sugar
  • 9 Tb cold butter, cut into chunks
  • 3 Tb ice water
  • For the Filling

  • 4 cups fresh (or frozen) fruit
  • pinch salt
  • 4 Tb sugar

Instructions

  1. First make the dough. Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.
  2. Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
  3. Then make the fruit. Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.
  4. Preheat the oven to 400F.
  5. On a floured board, roll the chilled dough into a rough 12 inch circle.
  6. Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.
  7. Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.
  8. Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.
  9. Bake for about 35 minutes, until the crust is golden brown.

Notes

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.