With this recipe, you'll have enough dough for two large tart shells plus four tartlet shells for creating other desserts. 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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