Strawberry Mini Tarts with Truvía^® Brown Sugar Blend

Ingredients

DOUGH

• 1 1⁄4 cups (310 mL) all-purpose flour

• 1⁄4 tsp (1.25 mL) salt

• 1 tsp (5 mL) baking powder

• 8 Tbsp (12 mL) cold unsalted butter, diced

• 2 Tbsp (30 mL) cold water

STRAWBERRY FILLING

• 15-20 large strawberries (approx. 2 cups cut strawberries)

• 2 Tbsp (30 mL) vanilla extract

• 1 cup (250 mL) Truvía^® Brown Sugar Blend

• 1⁄2 cup (125 mL) water

FROSTING

• 1 cup (250 mL) Truvía^® Brown Sugar Blend

• 1⁄2 cup (125 mL) whipped cream cheese

• 1 Tbsp (15 mL) cornstarch

• 1 Tbsp (15 mL) vanilla extract

Directions

• 1.  

  Add all-purpose flour to a large mixing bowl along with salt, baking powder, cold diced butter, and 2 Tbsp (30 mL) cold water. Using a pastry blender or your hands, begin to blend the dough just until the flour starts to develop large dough "flakes".

• 2.  

  Once the majority of the flour and butter are combined into these dough "flakes", transfer the dough onto a lightly floured surface and roll the dough into a small rectangle. Wrap with plastic film and allow to chill in the refrigerator for 20 minutes.

• 3.  

  While the dough is cooling down in the fridge, add strawberries to a large sauté pan that’s on medium heat, then add 2 Tbsp (30 mL) vanilla extract, 1 cup (250 mL) Truvía^® Brown Sugar Blend, and 1⁄2 cup water. Cook the strawberries for 20 minutes until they soften and the liquid becomes a thick red syrup. It should generously coat the back of a spoon when dipped.

• 4.  

  Transfer to a blender or food processor and blend until smooth. Transfer the strawberry filling to the fridge to cool down for 30 minutes.

• 5.  

  Pull the chilled flaky dough out of the fridge and start rolling it out on a floured working surface. Roll to about 1⁄8-inch thickness.

• 6.  

  Cut the dough into 3 1⁄2" x 5" rectangles. Transfer the cut out dough onto a baking tray lined with parchment paper. If the dough is too soft to work with at this point, put it back into the fridge for a few minutes before moving forward. If the dough is ready then brush a little egg wash (50⁄50 blend of water and egg yolk) on two (halves) of the tart dough cut outs, add 1-2 Tbsp (15-30 mL) of the chilled strawberry filling in the center of the same egg washed cut outs, then gently cover the prepared tart dough with the other rectangle of dough.

• 7.  

  Crimp the edges with your fingers making sure that there aren't any holes for the filling to escape from. If the edges are a little rough up after crimping, use a paring knife to even them out. Finish it off by cutting a few steam slits and give it one more brush of egg wash, then put it into a 375^°F (190^°C) oven for 20 minutes.

• 8.  

  While the mini tarts are baking, add 1 cup (250 mL) Truvía^® Brown Sugar Blend to a blender and blend on high speed until it becomes powdery. Sift the powdered Truvía^® Brown Sugar Blend into a medium mixing bowl with whipped cream cheese, cornstarch, whole milk, and 1 Tbsp. (15 mL) vanilla extract. Mix until very smooth, then transfer to a pastry bag and set aside until it's time to use.

• 9.  

  After the mini tarts are done baking and have a wonderful light golden brown color, pull them out of the oven and allow to cool for 15-20 minutes before frosting.

• 10.  

  Once they're cooled, generously cover the the tarts with the frosting.