There is something festive in this beautiful dessert to share with friends and family. It’s generous, sweet and delicious. Strawberries are undeniable, always great. They are the perfect star ingredient for so many delectable sweet and savory dishes. There’s just nothing like the yummy strawberries and cream flavor. It’s truly the perfect match. Serve your tart within a day of making it, ideally the same day, to keep the strawberries looking their best.Slice your tart with serrated knife to get a cleaner cut. You can also easily adapt the recipe with other flavors, berries or seasonal fruit.
Strawberry Tart Recipe
- 1½ cups all-purpose flour
- ¼ cup sugar
- ½ tsp sea salt
- 10 tbsp cold butter
- 6 oz cream cheese softened
- ½ cup powdered sugar
- ¾ tsp vanilla extract
- ⅛ tsp sea salt
- ⅔ cup heavy cream
- 1½ lbs strawberries (hulled and sliced)
Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend. Scatter butter pieces over top 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″ 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 45 minutes. Preheat oven to 350 F and once oven is preheated and dough has chilled. Bake on 350 F for 25 minutes or until just beginning to turn golden brown. Allow tart crust to cool before 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. Mixture should be thick and fluffy. Spread evenly into cooled tart crust. Arrange with sliced strawberries.