A fresh Strawberry Tart is a great way to celebrate our fabulous Pontchatoula, Louisiana Strawberries. This tart is especially good because the filling is like a thin layer of cheesecake and who in their right mind doesn’t like Cheesecake!!
The recipe for this Tart is on page 197 of my cookbook, but check out my blog about how to put together a Perfect Pie Crust!! It will save you a lot of time and it really does insure a perfect crust!
Other ways to serve our fabulous strawberries….Strawberry Shortcakes made with Sweet Cream biscuits and Chantilly Cream, Fresh Fruit Salad, Strawberry Cream Cheese Pastries, Balsamic Glazed Strawberry Dessert, and my Springtime favorite….Fruit and Nut Salad with a Poppy Seed Dressing!
Louisiana Strawberry Shortcakes with Chantilly Cream (Serves 6)
Sweet Cream Biscuits
3 cups self-rising flour (White Lily preferred)
1/4 cup granulated sugar
1 1/2 cups heavy whipping cream (or more if necessary)
Mix flour and sugar; make a well in the center and stir in enough heavy cream to make a soft dough; folding the flour over on itself with a rubber spatula. DO NOT OVERWORK DOUGH. On a floured board, pat out the dough to a ½ inch thick rectangle. Fold the dough over on itself like a business letter by folding one third over onto the center third and repeat with the other end. Make on turn and pat out the dough into the 1/2 inch rectangle again and cut into 12 equal squares with a floured chef’s knife. Place 2 inches apart on a greased cookie sheet. Brush with a little whipping cream and sprinkle with raw or white sugar. Bake at 450* until slightly golden browned. Approx. 10-12 minutes.
2 pounds Louisiana Strawberries (approx. 3 pints)
1 cup granulated sugar
Clean and stem strawberries. Crush 1 cup strawberries and place in a small saucepan with 1 cup sugar and 1/4 cup water. Heat just until sugar melts. Stir and smash the berries well and cool completely. Slice remaining strawberries; place in a glass bowl. Top with cooled, crushed berries and mix well. Cover and chill until ready to serve. (at least 1 hour)
2 cups heavy whipping cream
4 heaping tablespoons confectioner’s sugar
1/2 teaspoon of vanilla extract
Beat chilled cream until slightly thickened and sprinkle in confectioner’s sugar. Beat until stiff. Stir in vanilla.
To Serve: Split a Sweet Cream Biscuit in half horizontally. Top with a generous amount of strawberries and some Chantilly cream. Cover with top half of biscuit and drizzle a bit more syrup over top. Serve Immediately.
Strawberry Cream Cheese Pastries are featured in the Blog about the Birthday Dinner
Balsamic Glazed Strawberry Dessert
2 pounds Louisiana Strawberries, cleaned and sliced
Balsamic Glaze (recipe follows)
Almond Cream (recipe follows)
Toasted, Sliced Almonds
Purchased Pound cake cut into 1 inch cubes (or crushed meringue cookies)
Balsamic Glaze: Place 2 cups Balsamic vinegar in a small saucepan. Bring vinegar to a boil, lower to a simmer and cook until reduced by 2/3. Cool. Drizzle over the sliced strawberries. Chill.
Almond Cream: 8 oz Philly Cream Cheese, room temperature OR 1 small container Mascarpone Cheese mixed with 1 1/2 cups sour cream, 1/4 cup heavy cream and 1/2 teaspoon almond extract. Mix well until completely blended. Add 2 tablespoons confectioner’s sugar or to taste. Blend well.
In a sherbet glass, place a few pound cake cubes*, a few glazed strawberry slices, and a spoonful of almond cream, more berries and cream then some sliced almonds. Serve immediately.
*Or Crushed Meringue Cookies
Fruit and Nut Salad with Mixed Greens and Poppy Seed Dressing
12 cups (8 oz.) Baby Spring Mix greens (baby spinach, arugula, etc.)
1 head of Romaine Lettuce, torn into bite-sized pieces
1/2 cup golden raisins or dried cranberries
1 pint fresh Louisiana Strawberries, thinly sliced
Small can of Mandarin Oranges, drained
1 cup fresh Louisiana Blueberries
1/3 cup walnuts, toasted and coarsely chopped
1/3 cup sliced almonds, toasted
1/3 cup sunflower pecans, toasted
1 –1 1/2 cups freshly crumbles Feta or Blue Cheese
Put the baby greens and the torn Romaine in a large bowl and toss. Arrange greens either on a large serving platter or on individual salad plates.
Evenly scatter the Golden Raisins, Mandarin Oranges, Strawberries and the Blueberries over the top of the greens. Repeat with the walnuts, almonds, and pecans . Season the salad very sparingly with a little bit of Lemon-Pepper. Sprinkle with the crumbled cheese. Serve with the chilled Poppy Seed dressing on the side.
Poppy Seed Dressing
Place in a blender:
1 1/2 cups sugar
2 teaspoons salt
3 tablespoons grated onion
1-2 teaspoons Coleman’s dry mustard
2/3 cups apple cider vinegar
1 Naval orange, juiced
2 cups vegetable oil
3 Tablespoons Poppy Seeds
Start blending at high speed. With the motor running, slowly pour in 2 cups salad oil. Continue to blend until it gets nice and thick. Stir in 3 tablespoons poppy seeds. Place in a jar with a tight fitting lid. Chill.
Use to dress fresh fruit salad or chicken salad stuffed tomatoes.
Note: To turn this into a lovely Lunch , Top with Grilled and Sliced Chicken Tenders
………Until next time, Bon Appetit