Strawberry Rhubarb Tarts with Orange Basil Cream / Raspberry Blueberry Tarts with Lime Rosemary Cream

I was in the mood for something sweet and decided to make use of my new tart pans so I made two batches of fruit tarts. I wanted to incorporate herbs into this to add a light spring to it. Basil and rosemary are versatile enough that they marry well with the citrus creams. Try them out!

Yields: 12-15

Tart Dough (I doubled this since I was doing two tart varieties)

2 cups of flour
2 sticks of unsalted butter cubed and cold
1/2 tsp salt
3 tbsp sweetened condensed milk
1 egg

Orange Basil Cream

16 oz of cream cheese
1/3 cup of sour cream or plain yogurt
1/4 cup heavy whipping cream
2 tbsp sugar
juice and zest of 1 orange
1/3 cup fresh basil chopped

Lime Rosemary Cream

16 oz cream cheese
1/3 cup of sour cream or plain yogurt
1/4 cup heavy whipping cream
2 tbsp sugar
juice and zest of 1 to 2 limes
1/4 cup of fresh rosemary chopped

Other Ingredients

1 stalk of rhubarb thinly sliced
1/2 tbsp butter
1/2 tbsp sugar
1 pint of strawberries
6oz blueberries
6oz raspberries

Pulse the dough dry ingredients with the cubed cold butter in a food processor until it’s turned into a sand like mixture. Add the condensed milk and egg and pulse well until dough is formed. Knead into a ball for about 2 mins and chill for about 20 mins.

Once dough is chilled, divide into 6 equal pieces (the number of tart pans I have) Roll each ball out onto floured surface about 1/4 inch thickness. Place into tart pans and roll over the top to trim edges.

Using a fork, poke holes in the dough on the bottom of each pan. Bake in the oven at 350˙F for 15 mins.

Let the crusts cool room temperature or in the refrigerator before you build them.

While the crusts are cooling slice your strawberries and rhubarb. Sauté the rhubarb slices on medium heat in the butter and sugar for about 1 min.

For the Basil Orange/Rosemary Lime creams mix all the ingredients in the food processor and mix well. Once your crusts are cool you can build your tarts. Make sure you don’t overfill your tarts with cream or you’ll have a tasty mess.