Strawberry + Goat-Cheese Cream Tarts

Prep these sweet and colorful little crisps on Easter Eve and assemble them between baskets and brunch the next morning. Each element comes together in minutes and the kids can layer them up. They're a simple way to update your family's traditional spread and, like the candy-filled eggs you plan to hunt, they come with their own surprise -- the savory tang of goat cheese. 

Yield: 18-24 pieces , Prep time: 20 minutes , Cook time: 10 minutes



1. Preheat the oven to the temperature recommended on the directions of your pie dough. 
2. Roll out the pie dough and cut out into 2-3-inch rounds. Place on a cookie sheet and bake until golden brown and cooked completely.
3. While the pie dough bakes, wash the strawberries, remove their stems, and slice; set aside. 
4. In a stand mixer, using the paddle attachment, whip together the powdered sugar and goat cheese. When the two are combined, slowly pour in the cream and whip to a fine consistency. Transfer to a plastic bag. 
5. To assemble, pipe a thick ring of goat-cheese cream onto each round of pie crust. Spoon strawberries to rest in the center of the cream. Garnish with coarse sugar and serve right away. 

Tips + Tricks

**Refrigerated pie dough is a wonderful time-saver, but feel free to make it homemade if you have a good recipe. Use cookie cutters, or just the top of a water glass, to divvy it up.
**Adjust the goat cheese-cream to your liking: If you want it sweeter, add more sugar. If you like goat cheese and want to showcase the tang, add just a Tablespoon of sugar at a time until it is just to your liking. If you desire a thinner texture, add more cream.