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Issue #73 - Strawberry Cheese Tarts
November 06, 2012

The Ezine For Every Strawberry Lover!

November 6, 2012

Issue #73


here in Germany the strawberry season has ended about one month ago, but I know that in many places you can still get those little red delights.

Today I have a special treat for you, a very old fashioned tart recipe. It was invented by a friend's mother who always bakes them when her now adult daughter comes to visit. It's a ritual between them to sit down drink coffee, eat strawberry cheese tarts and chat for hours.

A very nice tradition, indeed :-)

Strawberry Cheese Tarts

Makes 8 little tarts



1 cup (250g) strawberries
1 cup (250g) raspberries
2 tablespoons sugar


1 cup (125g) flour
1 egg
2 teaspoons cocoa powder
2 1/2 oz (75g) sugar
2 1/2 oz (75g) almonds, chopped
1/2 cup (125g) butter, chilled


4 cups (1kg) low fat curd cheese
4 eggs
3/4 cup (200g) sugar
1 package vanilla pudding powder
1 teaspoon lemon zest or lemon flavor


This recipe makes 8 little tarts, but you can also choose to make one big tart if you prefer. I like the little ones for quests, because they look very elegant when served.

Put flour on your working area, mix with cocoa powder, almonds, salt and sugar. Form a well in the middle.

Cut the cold butter into little pieces and distribute alongside the well.

Put egg into the well and start kneading a dough. Then wrap into wrapping film and put for 30 minutes into fridge.

Butter a spring form.

Roll out dough (about half a finger thick) and give into spring form. Take a fork and make little wholes in the dough.

Preheat oven to 360°F (180°C).

Separate yolk from egg white. Mix yolks with curd cheese, sugar vanilla pudding and lemon zest until smooth.

Whisk egg white with a dash salt until stiff.

Carefully fold in curd cheese mixture.

Pour filling evenly onto dough and put into preheated oven.

Bake 40-50 minutes until golden. Let cool down at least 30 minutes.

Take a round cookie cutter about the size of your fist and cut out 8 little tarts. (If you have kids they will be eager to eat what is left from the baked dough).

Now take one third of raspberries and strawberries and cook with sugar and 2 tablespoons water.

Puree the fruit sauce and strain through a colander.

Sprinkle the fruit sauce onto cheese tarts. Then decorate with the whole fruits still left.

I admit, this is a recipe for the advanced cook and it takes quite a while. But you will be rewarded with elegant looking, heavenly tasting little cheese tarts!

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More Strawberry Recipes

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