Strawberries are a hit in summer, especially in delicious cakes and tarts.
How about a cheesecake-style strawberry tart?
Cake recipes always work.
In summer they may be a bit lighter and smaller.
And of course fresh strawberries shouldn't be missing.
We have exactly the right recipe:
mini strawberry tartlets
.
Here, crispy biscuit base meets cheesecake cream and, of course, the seasonal berries come on top.
These super simple strawberry cheesecake tarts make the most of the summer fruits.
For afternoon coffee or as a dessert after a meal: a real treat that is very easy to make as the tartlets do not have to be baked!
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Strawberry tartlets with cheesecake filling: nobody can resist it.
© imago-images
Also try:
Sweet idea: Celebrate summer with this strawberry puff pastry heart.
Recipe for delicious mini strawberry tarts: the ingredients
For 4 servings you need four fluted tartlet molds (10 cm) with a removable base.
Also:
200 g of oat biscuits
50 g melted butter
300 g cream cheese
150 g Greek yogurt
50 g powdered sugar
Zest of 1 organic lemon + 3 tbsp lemon juice
230 g strawberries, destemmed and quartered
3 tbsp strawberry jam without seeds
The tart recipe works and, of course, tastes good with other fruits of your choice, such as cherries, raspberries, blackberries, etc.
Also delicious:
Hobby bakers take note: A delicious chocolate-caramel cake is that easy.
Summer highlight strawberry tart: this is how the simple recipe works
For the bottom
, put the biscuits in a freezer bag and mash them with a rolling pin until they are quite fine.
Alternatively, you can mix the biscuits in a food processor.
Put the biscuit crumbs in a large bowl and mix them with the melted butter until everything is well mixed.
Divide the biscuit mixture between the four tartlet molds.
Use the back of a spoon to press the mixture firmly to the bottom and sides of each mold.
Set aside to cool while you make the filling.
For the filling,
whisk together the cream cheese, yoghurt, powdered sugar, lemon zest and juice in a mixing bowl until it has a creamy consistency.
Divide the filling between the tarts and smooth them out.
Put the mini tartlets in the cold for at least 1 hour.
Melt the jam in a pan over low heat, then set aside to cool.
Take the cheesecake tartlets out of their molds and arrange the strawberry pieces on top.
Use a pastry brush to brush the fruit with the cooled, liquid jam and serve the finished strawberry tartlets.
If you don't have
tartelette molds
at home, you can make do with four 10 centimeter wide cups.
You should line these with baking paper to get the tartlets out after cooling.
Have fun copying and enjoy your meal!
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The large version:
Strawberry Cheesecake: A refined cheesecake with a pretzel base is so easy.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
List of rubric lists: © imago-images
