Strawberry Tart
PREP TIME: 0 HOURS 15 MINS
YIELDS: 10 SERVINGS
Once the weather stats warming up the list of strawberry desserts we want to make grows long, but this easy strawberry tart is always at the top. The crust is a simple no-chill version of a pie crust that we are obsessed with, ever since we used a similar version for our apple tart. It's a press in and takes all of the stress out of dough while still being perfectly buttery. The filling is a sweet cream cheese with a hint of lemon that makes the strawberries pop. We will be making it all season long!
If you want to make this ahead of time you can bake the crust off and leave unfilled for up to 3 days. The filling can be made and left refrigerated for up to 3 days as well. Wait to assemble the tart until the day you plan to serve it for the crispest crust!
INGREDIENTS
FOR THE CRUST
1 1/3 c.
all-purpose flour
1/4 c.
granulated sugar
1/2 tsp.
kosher salt
10 tbsp.
butter, melted
FOR THE FILLING
1/2 c.
heavy cream
2
(8 oz.) blocks cream cheese, softened
1/2 c.
granulated sugar
Juice and zest of 1 lemon
1 tsp.
pure vanilla extract
FOR THE TOPPING
1 1/2 lb.
strawberries, hulled and sliced
3 tbsp.
strawberry or raspberry preserves
DIRECTIONS
- Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
- Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top.
- Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.
- In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
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