Strawberry Cream Cheese Tart

Name: Strawberry Cream Cheese Tart
Prep time: 25 min
Cook time: 27 min
Total time: 1 h 52 min
Yield: 8 serving
Ingredients: 6 tablespoons unsalted butter; ¼ cup granulated sugar; 1 large egg yolk; ¼ teaspoon salt; 2 teaspoons lemon zest; 1 cup all-purpose flour; 16 ounces cream cheese; ½ cup granulated sugar; 1 teaspoon pure vanilla extract; pinch of salt; 1 ½ pounds small strawberries; 2 tablespoons strawberry jam

User Reviews

4.5

111 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 52 mins
Servings
8
Course
Dessert
Cuisine
gluten-free

Strawberry Cream Cheese Tart

Iris Warren

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This elegant Strawberry Tart features a thick layer of cream cheese filling and an easy press-in crust crowned with fresh summer strawberries. Use the alternate instructions to make this tart gluten free.

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Ingredients

Servings

For the crust:

6 tablespoons unsalted butter room temperature
¼ cup granulated sugar
1 large egg yolk
¼ teaspoon salt
2 teaspoons lemon zest
1 cup all-purpose flour OR 1-to-1 gluten-free baking mix for a gluten-free version

For the filling and topping:

16 ounces cream cheese room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
pinch of salt
1 ½ pounds small strawberries
2 tablespoons strawberry jam warmed

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Instructions

Get out a 9" tart pan with a removable bottom.
Beat the butter and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, add the egg yolk and beat for about a minute or until very well combined.
Add the salt, lemon zest and flour and beat on low just until the flour is well incorporated. It'll resemble coarse crumbs and should stick together when you pinch it with your fingers.
Pat the dough up the sides and over the bottom of the ungreased tart pan. Cover with plastic wrap and freeze for at least one hour.
Preheat the oven to 375 °F. Remove the piece of plastic wrap and using a fork, pole holes about every 1" over the bottom of the crust.
Bake the crust for 7 minutes and then check to make sure that the dough hasn't puffed up. If it has, use the back of a metal spatula to flatten the crust.
Bake an additional 10-15 minutes or until the tart is golden brown.
Let cool completely, about 30-45 minutes, and then prepare the filling.
Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and salt. Spread over the cooled crust.
Rinse, hull, and pat the strawberries dry with a paper towel. Place the strawberries on top of the filling and then use a pastry brush to brush the warmed strawberry jam over the strawberries.
Cover and chill until ready to serve. Best served the day it is made.

Notes

Make sure to use a pan that's safe to put in the oven directly from the freezer. A 10" pan would be too large for this crust recipe.
If small strawberries are not available, you can halve larger strawberries and use those instead.
Can’t find strawberries in season? Try using other fruits such as blueberries, raspberries, blackberries, kiwi, or mangos instead. If using other fruits, swap the strawberry jam for apricot jam to glaze the fruits.