
Warninks Strawberry Cream Cheese Tarts
Crisp and flaky puff pastry tarts laden with Warninks Advocaat laced cream cheese and a plump strawberry make a quick and easy to assemble sweet treat for dessert, afternoon tea or just because you feel like a little indulgence.

Ingredients
1 | sheet ready-rolled puff pastry (approximately 300g) |
100g | Full-fat cream cheese (room temperature) |
3 | tablespoons white sugar (caster or granulated) |
1 | tablespoon Warninks Advocaat |
6 | large strawberries |
A little beaten egg |
To serve: icing sugar
Instructions
- Preheat the oven to 200C/ 400F and line 2 baking sheets with baking parchment.
- Prepare the filling by gently whisking the cream cheese, 2 tablespoons of sugar and the Warninks advocaat together in a small bowl. Mix until it is just smooth.
- Prepare the strawberries by cutting off the green top and slicing each one in half lengthways.
- Unroll the pastry on a lightly floured worktop and use a pastry or biscuit cutter to stamp out 12 pastry shapes (hearts and circles work well – find cutters that are approximately 3 inches across).
- Lay each cut-out shape onto the baking sheets with a 2cm gap between each one.
- Use a slightly smaller cutter to score another circle/ heart inside of the pastry shape (aim for it to sit approximately 5-8mm inside of the pastry edge).
- Divide the cream cheese filling between each tart, piling it into the centre.
- Lightly press half a strawberry into the filling (cut side facing down).
- Now brush the exposed pastry edge with the beaten egg and scatter the remaining 1 tablespoon of sugar over the tarts.
- Bake for around 15 minutes, until the pastry has puffed up and turned golden.
- Let them cool on the baking tray then dust with icing sugar just before serving.
Serving Suggestions
These strawberry tarts are lovely as they are but you could also them with a scoop of ice cream or a drizzle of single cream.
Expert Tips
- Ensure your pastry is well chilled as it’s easier to handle when it is.
- The cream cheese needs to be at room temperature. If you use it straight from the fridge there is a chance that it will turn lumpy as it bakes.
- When scoring the inside shape on the pastry ensure you do not cut right through it as your tart will fall apart.
- If you do not have smaller cutters to score the inside shape then use a sharp knife to score the pastry freehand.
- Swap the strawberries for raspberries – just press 2-3 into the cream cheese.
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