Strawberry Tartlets-Joanne's Virtual Baby Shower!

You guyyyys!! IT'S A BABY SHOWER for Joanne of Eats Well With Others!!! You may remember when I participated in a virtual bridal shower for Joanne over a year ago (and also remember when she shared these ahhhmazing savory waffles with us before that?) so of course I had to be a part of the celebration for Joanne as she prepares to welcome her sweet little baby girl into this world!

Sooooo a bunch of Joanne's bestest bloggy friends are getting together for a spring themed baby shower--because Joanne is ALL about seasonal foods! I could not be more excited for her or about all the delicious spring eats that we're sharing with her and all of you today!

When I think about foods that are seasonal in spring (and...ok...summer) strawberries are always a favorite. Especially for my fella-he love love looooves any excuse to eat strawberries so I knew I needed to incorporate them into what I shared today. And, I don't know if it's too on the nose but...I love mini desserts for baby showers. Because...ya know...babies are mini. So I decided to break out my mini pie pans to make strawberry tartlets! (Admittedly...these are not that mini. But they're smaller than a full sized tart or pie sooo....they're mini? Mmkaaaay?)

For the crust I used a pâte brisée recipe--which is essentially a very firm and buttery tart dough. Michael said it was possibly his favorite part because it is sturdy and buttery and just faintly sweet (there is not sugar in the dough itself but I sprinkled some around the edges of the crust prior to baking). And then for the filling I made a cream cheese whipped cream-which has SUCH a lovely texture and is somehow both light and luscious, and has just a hint of that tangy cream cheese flavor. And then-of course-top the whole thing with beautiful red strawberries. Mmm mmmm mmmm!

Michael is obssessed. So shall you be-a must make for any baby shower, barbecue/family get-together, or just a warm spring afternoon. :)

Joanne, I hope you like these and your shower and I can't wait for you to have your little baby-nugget so I can oooh and ahhh over how cute she is!!

Be sure to check out the rest of the shower menu!

Orange Ginger Spritzer from The Lemon Bowl 

Asparagus and Pea Puff Pastry Tarts from Belly Full

Blood Orange Doughnuts from Cook Like a Champion

Lemon Raspberry Cheesecake Cups from Keep It Sweet Dessert

Meyer Lemon Soufflé from Blahnik Baker

Strawberry Tartlets from The Cooking Actress

New York-Style Rhubarb Crumb Cake from Warm Vanilla Sugar

Berry Fool Tarts from Bake or Break

Lemon Raspberry White Chocolate Chip Cookies from The Baker Chick

Mini Pineapple Upside-Down Cakes from Baker by Nature

 Strawberry Tartlets

Author: Kayle, "The Cooking Actress"
Pâte Brisée (crust) recipe adapted from The Baker's Manual. Filling recipe from Sugar & Soul.

Makes 4 small (five inch) tarts.

Ingredients:

• 2 cups all purpose flour
• 1 cup cake flour
• 1 tsp. salt
• 1 cup (or 1/2 lb. or 2 sticks) unsalted butter, cold
• 1 egg
• 1/8 cup ice cold water + more if needed
• Course sugar (such as raw cane sugar or turbinado sugar, but granulated sugar can be used in a pinch), for sprinkling
• 4 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 4 tbsp. granulated sugar
• 1 cup heavy whipping cream
• Approx. 11 strawberries, sliced in half

Preparation:

• Grease four 5 inch pie pans with some butter.
• Measure flours and salt into the bowl of a stand mixer, fitted with the paddle attachment and mix briefly to combine.
• With mixer running on medium-low speed, add in the cold butter 1 tbsp. at a time, until the butter are small pea sized pieces (1/4-1/2 inch pieces).
• Whisk the egg with ice water and drizzle into the flour mixture (while the mixer is on medium-low speed) enough for the dough to come together but still be shaggy and not wet (you may need to add a small bit of extra water).
• Using your hands, press the dough together just enough so that it is combined and can hold its shape. Divide dough into 4 pieces and wrap each of them in plastic wrap, refrigerate for 30 minutes-1 hour.
• On the plastic wrap (using a little flour to prevent sticking if necessary--although I preferred to just have plastic wrap on the dough to prevent sticking) roll out each piece of dough to approx. 6 or 7 inches, until large enough to be able to easily fit into the mini pie pans with a bit of overhang. Remove any extra overhanging dough and press crimp the edges of the tarts a bit, if you'd like. Let rest in the refrigerator for 15-30 minutes.
• Preheat oven to 350F degrees. Place the mini pie plates on a baking sheet.
• Sprinkle the edges of the pie dough (what will be the crust) with course sugar (I used raw cane sugar but, if you don't have any course sugar available, you can use granulated sugar). Using a fork, dock the bottoms of each of the tarts and fill them with pie weights (I have ceramic balls but you can also line them with parchment paper or cheesecloth and fill those with beans or rice).
• Bake in the preheated oven for 17 minutes. Remove the pie weights and then return to the oven for an additional 5 minutes, until the bottoms look dry. Transfer to a wire rack and allow to cool completely.
• While the tart shells cool, prepare the filling. Using the whisk attachment on a stand mixer or just a hand mixer, cream together the softened cream cheese, vanilla, and sugar on medium speed.
• Add the heavy cream to the cream cheese mixture and beat on medium speed for another minute or two, until it is thick and stiff peaks form when you lift the beaters/whisk, scrape down the sides of the bowl halfway through the whipping process.
• Fill the completely cooled tart shells with the filling-you can just spoon it in or you can get fancy and pipe it.
• Arrange the strawberry halves on the tops of each tart filling, pressing in slightly.
• Serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.

CONGRATULATIONS JOANNE!!!!