With this recipe, you'll have enough dough for two large tart shells plus four tartlet shells for creating other desserts (see related recipes at left). The dough comes together quickly in a food processor and bakes up to a sweet, crumbly, buttery finish. Storage tip: The dough disks can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. If freezing the disks, wrap in plastic wrap and place in heavy-duty sealable plastic bags; thaw overnight in the refrigerator before using. Or, roll out the dough and line a tart pan, place the pan in a plastic bag, and refrigerate or freeze until needed.
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