Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Strawberry tartlets

Posted by on May. 6, 2012 at 11:00 AM
  • 5 Replies

Strawberry Cheesecake Tartlets


Strawberry Cheesecake Tartlets
Makes: 24 servings
Prep: 25 mins Bake: 350°F 15 mins Chill: 3 hrs to 24 hrs
Strawberry Cheesecake Tartlets

  • 1
    cup all-purpose flour

  • 1/4
    cup sugar

  • 1/4
    cup ground toasted almonds

  • 1/4
    cup butter

  • 1
    egg yolk, lightly beaten

  • 2 - 3
    tablespoons water

  • 1
    4-serving-size package cheesecake instant pudding and pie filling mix

  • 1
    cup evaporated milk

  • 2
    teaspoons vanilla

  • 1/2
    teaspoon almond extract

  • 1/3
    cup strawberry preserves

  • Sliced strawberries and/or toasted sliced almonds


1. In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups. Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.

3. For filling: In a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth and fluffy.

4. Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours.

5. Before serving, top each cookie with about 1/2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 cookies.

From the Test Kitchen
  • Storage To Store:Layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Top with preserves and, if desired, decorate as directed in step 5.
by on May. 6, 2012 at 11:00 AM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-5):
by Chrissy on May. 6, 2012 at 11:25 AM
Yum! They look so good.
Posted on CafeMom Mobile
by Kerry on May. 6, 2012 at 2:56 PM

looks very good:O)

by on May. 7, 2012 at 10:21 PM
Bumping this. Gotta make these!
Posted on CafeMom Mobile
by on May. 8, 2012 at 10:09 AM
2 moms liked this

OMgosh, my local fruit/veggie stand has the most awesome strawberries!


BTW, if I haven't posted this before, I just used the method of 1:10 ratio of vinegar/water to douse my berries in.  Heavens to Betsey, it WORKED!  It kills the mold spores, the berries are still not rotting....I'm so excited!  dancing

by Shannon on May. 8, 2012 at 10:17 AM

This sounds good and actually seems easy

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN