STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Strawberry-Rhubarb Cream Cheese Tarts image

Provided by Taste of Home

Time 55m

Yield 5 tarts.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup shortening
3 to 4 tablespoons ice water
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
STRAWBERRY-RHUBARB FILLING:
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
2 cups sliced fresh strawberries
2 cups diced fresh or frozen rhubarb
DRIZZLE:
4-1/2 teaspoons sugar
3/4 teaspoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon rum
1/2 cup sliced almonds, toasted

Steps:

Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

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