Mini Strawberry Tart

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.

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.

Add 8 tbsp cold diced butter…

…and 2 to 3 tbsp cold water.

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

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

Roll the dough into a small rectangle.

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

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

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

Pour in 1/2 cup of water.

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

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

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

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

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

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

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

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

Gently cover the prepared tart dough with the unbrushed dough.

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

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.

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.

Add 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.

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

Allow to cool for 15-20 minutes before frosting.

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

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| 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 |