Breakfast, Desserts, Snack

Mini Strawberry Tart

October 27, 2014

In honor of the Truvia Baking Star Competition, which I will be judging along with several other chefs, I took a breakfast favorite and gave it a healthier twist using the Truvia Brown Sugar Blend.  I couldn’t be more pleased with the results.

Breakfast tarts bring back so many childhood memories for me and probably you as well, so I hope you enjoy my contemporary twist on this classic treat.

Flour

Add 1 1/4 cups of all purpose flour to a large mixing bowl, along with a 1/4 tsp salt and 1 tsp baking powder.

Butter

Add 8 tbsp cold diced butter…

Water

…and 2 to 3 tbsp cold water.

Dough Blend

Begin to blend the dough just until the flour starts to develop large dough “flakes.”

Dough

Once the majority of the flour and butter are combined, transfer the dough onto a lightly floured surface.

Roll

Roll the dough into a small rectangle.

Wrap

Wrap with plastic film and allow to chill in the fridge.

Strawberries

While that chills, add 15-20 large cut strawberries to a large sauté pan thats on medium heat.

Sugar

Add 2 tbsp vanilla extract and 1 cup of Truvia Brown Sugar Blend.

Water

Pour in 1/2 cup of water.

Syrup

Cook the strawberries for 20 minutes until they soften and the liquid becomes a thick red syrup.

Blend

 Transfer to a blender or food processor and blend until smooth.

Fridge

Transfer the strawberry filling to the fridge to cool down for 30 minutes.

Roll

Start rolling out the chilled dough on a floured working surface, to about a 1/8″ thickness.

Cut

 Cut the dough into an even number of equally sized pieces.

Transfer

Transfer the cut out dough onto a baking tray lined with parchment paper or a silpat.

Brush

Then brush a little egg wash (50/50 blend of water and egg yolk) on half of the dough cut outs.

Spread

Add 1-2 tbsp of the chilled strawberry filling in the center of the same egg washed cut outs.

Dough

Gently cover the prepared tart dough with the unbrushed dough.

Crimp

Crimp the edges with your fingers making sure that there aren’t any holes for the filling to escape from.

Cut

Finish it off by cutting a few steam slits and give it one more brush of egg wash and put it into a 375f oven for 20 minutes.

Blender

In the meantime add 1 cup of Truvia Brown Sugar Blend to a blender and blend on high speed until it becomes powdery.

Sift

Sift the powdered Truvia Brown Sugar Blend into a medium mixing bowl.

Cream Cheese

Add 1/2 cup whipped cream cheese…

Starch

…1 tbsp cornstarch…

Whole Milk

…1 tbsp whole milk…

Vanilla Extract

…and 1 tbsp vanilla extract.

Mix

Mix until very smooth, then transfer to a pastry bag and set aside until it’s time to use.

Cool

After the mini tarts are done baking, pull them out of the oven.

Cool

Allow to cool for 15-20 minutes before frosting.

Frosting

Once they’re cooled down, generously cover the the tarts with the frosting and enjoy!

Enjoy

Mini Strawberry Tart

Ingredients

  • FLAKY DOUGH:
  • 1 1/4 cups all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 8 tbsp cold diced unsalted butter
  • 2 tbsp cold water
  • STRAWBERRY FILLING:
  • 15-20 large strawberries (approx 2 cups cut strawberries)
  • 1 cup Truvia Brown Sugar Blend
  • 1/2 cup water
  • 2 tbsp vanilla extract
  • FROSTING:
  • 1 cup Truvia Brown Sugar Blend
  • 1/2 cup whipped cream cheese
  • 1 tbsp cornstarch
  • 1 tbsp vanilla extract

Instructions

  1. Add 1 1/4 cups of all purpose flour to a large mixing bowl along with a 1/4 tsp salt, 1 tsp baking powder, 8 tbsp cold diced butter, and 2 to 3 tbsp cold water. Using a pastry blender or your hands, begin to blend the dough just until the flour starts to develop large dough “flakes”.
  2. Once the majority of the flour and butter are combined into these dough “flakes”, transfer the dough onto a lightly floured surface and roll the dough into a small rectangle. Wrap with plastic film and allow to chill in the fridge for 20 minutes or so.
  3. While the dough is cooling down in the fridge, add 15-20 large strawberries (approx 2 cups cut strawberries) to a large sauté pan that’s on medium heat, then add 2 tbsp vanilla extract (fresh vanilla beans or vanilla paste work as well), 1 cup of Truvia Brown Sugar Blend, and 1/2 cup of water. Cook the strawberries for 20 minutes until they soften and the liquid becomes a thick red syrup. It should generously coat the back of a spoon when dipped. Transfer to a blender or food processor and blend until smooth. Transfer the strawberry filling to the fridge to cool down for 30 minutes.
  4. Pull the chilled flaky dough out of the fridge and and start rolling it out on a floured working surface. I rolled my dough to about 1/8? thickness or so, but feel free to play with the thickness a little if you wanna try something different. If you have a very large rectangle cutter use that for the shape of the dough, but if not, use a ruler to accurately mark the dough to your specific shape. I cut the dough into 3 1/2? x 5? rectangles. Transfer the cut out dough onto a baking tray lined with parchment paper or a silpat. If your dough is too soft to work with at this point, put it back into the fridge for a few minutes before moving forward. If the dough is ready then brush a little egg wash (50/50 blend of water and egg yolk) on two (half) of the tart dough cut outs, add 1-2 tbsp of the chilled strawberry filling in the center of the same egg washed cut outs, then gently cover the prepared tart dough with the other rectangle of dough. Crimp the edges with your fingers making sure that there aren’t any holes for the filling to escape from. If the edges are a little rough up after crimping, you can use a pairing knife to even them out. Finish it off by cutting a few steam slits and give it one more brush of egg wash, then put it into a 375f oven for 20 minutes.
  5. In the meantime add 1 cup of Truvia Brown Sugar Blend to a blender and blend on high speed until it becomes powdery. Sift the powdered Truvia Brown Sugar Blend into a medium mixing bowl with 1/2 cup whipped cream cheese, 1 tbsp cornstarch, 1 tbsp whole milk, and 1 tbsp vanilla extract. Mix until very smooth, then transfer to a pastry bag and set aside until it’s time to use.
  6. After the mini tarts are done baking and have a wonderful light golden brown color, pull them out of the oven and allow to cool for 15-20 minutes before frosting.
  7. Once they’re cooled down, generously cover the the tarts with the frosting and enjoy!
http://www.byrontalbott.com/mini-strawberry-tart/
 

Screen Shot 2014-10-22 at 3.47.01 PM

 

| Top Left: Mixing Bowls | Top Right: All-Clad Strainer |  
| Bottom Left:All-Clad Sauce Pan  | Bottom Middle: KitchenAid Food Processor | Bottom Right: Piping Bag and Tip Set | 
 

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  • Nafisa Kapur November 7, 2014 at 7:43 am

    Hi Bryon!

    Thank u for ur lovely and elegant recipes. One request though, can u please share the ingredients in grams also instead of cups. Or can you put a reference post that can be used for all recipes. How much is one cup flour or one cup sugar etc…. Thank u!!!

  • Nafisa Kapur November 7, 2014 at 7:45 am

    Sorry I mean to write ” hi Byron”

  • Nafisa Kapur November 8, 2014 at 9:14 am

    Hi made the strawberry tarts. They were good overall but they tasted bitter !?! Should I be adding sugar to the tart pastry base as well??!!