These are a delicious touch of springtime! The small tarts are enough for one or could be shared by two. You will need 4 small tart pans. You could make this as one large tart and just cut into slices if you do not have the small pans.
For the crust:
1/2 c. or 113 grams unsalted butter
1/4 c. or 50 grams sugar
1/2 t. vanilla
1/8 t. salt
1 egg yolk
1 1/4 c. or 150 grams flour
In a mixer bowl beat together the butter, sugar, vanilla and salt until smooth. Add the egg yolk, mixing until well incorporated. Stir in flour, or mix in slowly. It will seem crumbly at first but will eventually come together. Divide into 4 pieces.
Line tart pans bottoms with parchment paper, then spray with pan spray.
On a floured surface roll each section of dough into a 7"-8" circle. Transfer to tart pan. Trim edges.
Place tarts into the refrigerator for 20 minutes.
Bake tarts in a 375 degree oven for 15 minutes or until lightly browned.
Cool before removing from the tart pans.
Filling:
8 oz. cream cheese, at room temperature
1/2 c. sugar
1 t. vanilla
1 t. lemon juice
1/2 c. heavy cream
Beat cream cheese, sugar, vanilla and lemon juice until well mixed and creamy. Slowly beat in cream. If the mixture is still very stiff, add an additional bit of cream.
Put cream cheese mixture into cooled tart shells.
Topping:
1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water
Put all ingredients into a saucepan and bring to a boil. Turn down to a simmer and continue cooking for 5 minutes. Cool completely.
Spoon topping onto the top of the charts. eye_shutter@hotmail.com
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