STRAWBERRY TART
Monday, August 13, 2018
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A perfectly summery Strawberry Tart made with a buttery crust, a smooth cream cheese-based filling, and fresh summer berries!
INGREDIENTS:
Tart Crust
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ¼ cup sugar
- 10 Tablespoons cold butter, cut into pieces
Filling
- 6 oz cream cheese softened
- ⅛ teaspoon salt
- ½ cup powdered sugar
- ¾ teaspoon vanilla extract
- ⅔ cup heavy cream
- 1½ lbs strawberries, hulled and sliced
INSTRUCTIONS:
Tart Crust
- Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend.
- Scatter butter pieces overtop the flour mixture and pulse until mixture is just beginning to cling together.
- Remove from food processor and form into a disk. Cover in plastic wrap and chill for 30 minutes.
- Once dough is finished chilling, remove from refrigerator and roll into about a 10-11" circle. Form into a 9" tart pan and use a fork to poke holes into the side and bottom of the dough.
- Transfer pan to freezer and freeze for at least 30 minutes.
- Preheat oven to 350F, and once oven is preheated and dough has chilled, bake on 350F for 25 minutes or until just beginning to turn golden brown. Allow tart crust to cool before filling.
Filling
- combine cream cheese, powdered sugar, vanilla extract, and salt in a bowl and use an electric mixer to beat until smooth and well-combined. Set aside.
- In a separate, clean, bowl, use an electric mixer to beat 1 cup heavy cream to stiff peaks
- Fold the whipped cream into your cream cheese mixture until well-combined -- the resulting mixture should be thick and fluffy.
- Spread evenly into cooled tart crust.
- Top with sliced strawberries -- You can decorate your whole tart using sliced strawberry pieces or you can use the technique I used and cover half of the tart completely with strawberries and decorate the other half with small halved berries.
