With its flaky, buttery pastry and stewed strawberry centre, our rustic tartlet is already a summer smash hit. Add the duo of vibrant, fresh berry slices and the pop of crumbled meringue, and you’ll knock dessert right out of the park!
With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.
In a bowl, combine all the ingredients. Press lightly at the bottom of each muffin cup. Bake for 10 to 12 minutes or until lightly golden brown. Let cool.
Adjust the oven temperature to 325°F (170°C).
In a food processor, purée the cream cheese and sugar until smooth. Add the remaining ingredients and process until creamy. With a spatula, scrape the sides a few times during the process. Spoon the mixture onto each crust.
Bake for about 25 minutes or until the cheesecakes are firm and slightly puffed. Do not over bake. Let cool and refrigerate for 4 hours or until completely chilled.
In a bowl, combine the fruit and sugar. Let macerate for 5 minutes. Drain.
Remove the paper liners, if desired. Top the cheesecakes with the fruit mixture.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.