Strawberries are one of my favorite spring treats. The sweet juicy fruit can’t be beat. I could sure be done with all the rain we have been getting though. When the weather is nice, Strites’ Orchard has “U-Pick” strawberries. You can pick that perfectly ripe red treat right off the vine.
Store bought strawberries are just lacking that something special you can get at Strites’ and other farmers markets in the area.
Strawberries are a versatile treat, too! Throw them in your breakfast, make a smoothie, and even incorporate them in your favorite dessert.
In addition to strawberries, check out all the other goodies I received in the CSA this week.These mini strawberry tarts don’t just look impressive, they taste amazing. Don’t just take my word for it, though. Get out to your local farmers market and pick up a quart of strawberries and make these for dessert or a picnic. The fig and honey cream cheese I used complements the sweetness from the strawberries.
You don’t need to add anything but the cream cheese and a little greek yogurt to the filling because it is already the right balance of sweet and creamy.
For the tarts, I used the same recipe for the crust I used when I made the greek yogurt pear tart. Instead of using a pie dish, I divided spoonfuls of the crust into a cupcake pan.
- ¾ cup flour
- ⅔ cup walnuts, chopped
- ½ cup coconut oil, melted
- ½ tsp vanilla
- 3 Tbsp honey
- 1 tsp cinnamon
- 1 7.5 oz container Fig and Honey cream cheese
- 1 5.5 oz container Greek yogurt
- 15 strawberries, sliced
- Preheat oven to 350. Grease a cupcake pan.
- In a bowl, mix the coconut oil, honey and vanilla. Mix in the walnuts, cinnamon, and the flour. Stir well.
- Spoon into the cupcake pan and bake 12 minutes. Allow to cool before removing.
- In a small bowl, mix the cream cheese and yogurt.
- Divide the cream cheese mixture onto the tarts and top with a sliced strawberry.
Make sure you allow the tarts to cool before you remove them from the cupcake pan. You don’t want any broken tarts!
You will probably have some of the cream cheese mixture left over. Save it and top it on a bagel for breakfast!