Categories: Pie-Cobbler- Tarts
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp. kosher salt
- 3 Tbsp. granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 Tbsp. ice water
- 3 cups pie weights dry beans or rice
- 1 8oz. pkg. cream cheese
- 1/2 cup sour cream
- 1 cup very cold heavy cream
- 1/2 cup store-bought dulce de leche
- 1 1/2 lbs. strawberries, sliced
- Confectioners' sugar, for serving
Directions
- In a food processor, pulse the flour, salt and 1 Tbsp. sugar to combine. Add the butter
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and pulse to form fine crumbs. Add the water and pulse until the dough comes together. Refrigerate until chilled about 20 minutes.
- Heat oven to 375 degrees. Lightly coat a 9-inch springform tart pan with cooking spray.
- On a lightly floured surface, roll the dough into an 11-inch round. Fit into the bottom and up the sides of the tart pan, then cut off and discard any excess. (Or roll out into a miniature round and spread with a softened butter, sugar, cinnamon mixture , and fold over to make a cinnamon sugar pie and bake it in a small baking pan along side the tart- I hate to waste). Chill for 15 minutes.
- Spread the dulce de leche evenly over the bottom of the crust.
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Spoon the cream cheese mixture on top, gently spreading to smooth. Top with strawberries. Serve immediately or cover and refrigerate overnight. Dust with confectioner’s sugar just before serving. (glaze or dusting with confectioners’ sugar should finish the little tart as well.)