Strawberries and Cream Cookie Tarts

These wholesome little tarts are inspired by Bettie Crocker's "Strawberry Cream Cheese Cookie Tarts", which I think are such a cute and  wonderful idea.  This is the healthier variation of that recipe, using a sprouted wholewheat flour, and healthier dairy, fats and sugars.  When holidays come along, we love to bless our families with treats; but I like to try to offer some healthy treats in the mix to keep the excess sugar from getting out of hand.  These turned out delicious.  They are a crunchy, creamy, strawberry cheesecake, cookie tart, satisfying, treat.  Steve gave it another "Oh my word" rating, and this always makes my heart happy.  It will be a nice addition to Springtime,  Easter brunch or Mother's Day tea.

Mix up your cookie dough and refrigerate for 20 to 30 minutes or until the dough is somewhat firm.

Pinch off a pieces of dough and roll into balls and put a ball in to each cup of a mini cupcake pan.  Note: some recipes I have seen for this idea of a tart suggested just cutting a slice of cookie dough into quarters and not rolling it into balls, which may work with a white flour sugar cookie, but with this recipe the cookie dough didn't rise and form nicely when I tried it like that, so be sure to roll the dough into a ball (about 2-3 inches in size… you want the ball to stand a little above the pan).

Bake at 350 degrees for 10-12 minutes.  These need to come out while they are still tender, don't over-cook them.

Find a kitchen tool with a round bottomed handle. This will be used as a tool to make your tart.

While the cookie is still hot and fresh from the oven, use your tool to press down into the cookie.

Place the tool in the center of the cookie and press down hard.

Now you have a little tart.

Mix up your cream cheese filling.

Place the filling into a pastry bag.

Pipe the filling into each tart.

Slice the strawberries.

Put a strawberry slice onto each tart.

Yum Yum.

Wholesome, pretty and delicious.

Strawberries and Cream Cookie Tarts


For the Tarts:
1/2 cup butter, melted
3/4 cup or Coconut Sugar or Sucanat
1 egg
1 teaspoon vanilla
1 Tb cream or half n half

1 tsp baking powder

1/4 teaspoon baking soda
1/2 tsp salt

1 1/2 cups whole wheat flour

For the Filling
8 oz cream cheese
1/2 cup powdered sugar (I used organic unbleached)
1/4 cup heavy cream
1 tsp vanilla extract
2-3 drops orange essential oil (or 1 tsp orange extract)
Sliced strawberries (I measured out about a cup and half before slicing).

Instructions:

1. Pre-heat oven to 350 degrees.
2. In a Medium sized bowl, mix together butter, sugar, egg, vanilla and half n half.
3. In a separate bowl, mix together dry ingredients.
4. Add dry ingredients to  butter mixture and mix until well combined (I mixed by hand).
5. Cover and refrigerate for 30 minutes.
6. Spray a mini muffin pan with cooking spray.
7. Roll pieces of cookie dough in to 2-3 inch balls.
8. Bake for 10-12 minutes.
9. Using the rounded end of the handle of a cooking tool, such as a ice cream scoop or large wooden spoon, press into each baked cookie while still in the pan to form a tart.
10. Allow to cool and remove from pan.
11. In a separate bowl, combine the filling ingredients.  Using an electric mixer, mix all ingredients until completely combined.
12. Spoon mixture into a pastry decorating bag.  Pipe into tarts.  Top with a strawberry slice.
13. Serve and enjoy.  

Note: These store well for several days if the strawberries are not put on.  Be sure to cover and keep in the refrigerator.  If you are  going to make a day or two ahead, slice the strawberries the day of serving and top each tart at that time.

Enjoy!