Did you know that tomorrow January 23rd is National Pie Day?? It totally is!! So today I have this super easy and yummy Strawberry Cream Cheese Mini Tart recipe for you!!! These are just adorable!!!
Using just a few commonly found ingredients you can whip these darling mini tarts in no time at all!!
I was really lucky and found my Pie Crust on sale for .75 a box!!! These freeze really well!!
First start by letting your strawberries get all sweet an juicy!!
Place your chopped strawberries in a bowl with the sugar and let the sugar draw out the natural juices of the berries. Mix together the cream cheese and 1/2 cup of sugar until blended then combine the berries and the cream cheese mixture.
Cut out your pie crust using your favorite cookie cutter!! I love this scalloped heart cutter!
Place about a tablespoon of filling in the middle of the heart in a “V” shape. Place second pie crust on top and seal edges with tines of a fork.
Brush the tops with egg wash and cut 3 small slits in top to allow steam to escape. Bake in a 425 degree oven for 12-15 minutes or until golden brown!
Here is your complete recipe!! Happy Pie Day!! Tommorow!!!
Strawberry Cream Cheese Mini Tarts
Ingredients
- 1 1/2 Cups Strawberries chopped
- 3/4 Cup Sugar
- 8 oz. Cream Cheese Softened
- 2 Pkg. Refrigerated Pie crusts 4 crusts total
- Egg
- Flour for dusting
Instructions
- In a bowl place the Strawberries and 1/4 cup of sugar, let sit for 10-15 minutes stirring every five until a syrup forms.
- In a separate bowl combine the Cream Cheese and 1/2 cup of Sugar and mix until smooth.
- Add the Strawberries to the Cream Cheese and stir to incorporate set aside.
- Working with one crust at a time keeping the other crusts cold in the refrigerator, unroll onto a lightly floured surface. Cut out heart shapes with a heart shaped cookie cutter, mine was 4x3 and was able to make 24 pies. You can re-roll the excess dough to cut more hearts.
- Place about a tablespoon of filling in a “V” shape in the middle of a heart. Top with a second heart and seal the edges with the tines of a fork. Refrigerate while making the rest of the hearts.
- Preheat oven to 425˚.
- Place the refrigerated hearts onto lightly greased baking sheets.
- Beat the Egg with 2 teaspoons of water and brush the hearts to coat the tops, sprinkle with a pinch of sugar.
- Cut three small slits with a sharp knife to allow steam to escape.
- Bake at 425˚ until deep golden brown, 12-15 minutes, remove and let cool before serving.
These are so cute! My kids would love them!
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