Having cake for breakfast is a solid justification!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 48 |
| Yield: | 48 tarts |
Ingredients
- 3 cups white sugar
- 2 cups frozen strawberries, thawed, with juice
- 3 sticks unsalted butter, cut into pieces
- 2 cups all-purpose flour
- ¼ cup water, or as needed
- 2 ½ cups powdered sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 cup whipping cream
- fresh mint leaves
Instructions
- Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
- Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
- Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
- Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
- Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
- Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 31 mg |
| Sugars | 19 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |