Roostart Flight Recipe
a sampling of three ½ portions of our seasonal famous house-made RoosTarts. No Substitutions
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Ingredients
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RoosTart Base
Filling Options
Topping
Method
RoosTart Base Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream the unsalted butter until smooth. Gradually add the sugar and beat until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Fill Tart Pans
Divide the mixture evenly into tart pans, filling each about 2/3 full.
- 7
Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 8
Cool
Allow the tarts to cool completely in the pans before removing.
Filling Preparation
- 9
Prepare Cream Cheese Mixture
In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until well combined.
- 10
Prepare Fruits
Wash and slice the strawberries. Keep the blueberries whole for filling.
- 11
Fill Tarts
Once the tart bases are cool, fill one third of the tart with the cream cheese mixture, one third with fresh strawberries, and the last third with fresh blueberries.
Topping Preparation
- 12
Prepare Whipped Cream
Whip the cream until soft peaks form. This can be done using a hand mixer or whisk.
- 13
Garnish
Top each portion of the tarts with a dollop of whipped cream and garnish with fresh mint leaves.
