Strawberry Cream Cheese Tart
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
27 mins
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Additional Time
1 hr
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Total Time
1 hr 52 mins
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Servings
8
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Course
Dessert
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Cuisine
gluten-free
Strawberry Cream Cheese Tart
Description
Strawberry Cream Cheese Tart combines a rich, soft cream cheese filling with a crumbly, lemon-zested pastry crust. The crust is made by blending room temperature butter, sugar, egg yolk, lemon zest, and flour until coarse crumbs form and patting it into a tart pan before freezing and baking. After baking until golden, the crust cools completely to hold the filling. The filling is a mixture of cream cheese sweetened with sugar and vanilla extract, providing a smooth, mildly tangy taste. Fresh small strawberries are arranged on top and the whole tart is glazed with warmed strawberry jam, which enhances color and adds a gentle fruity sweetness.
The tart crust offers a crumbly, buttery base with a bright lemon note from the zest, contrasting with the creamy, smooth cheese layer and the juicy strawberries. The method of docking the crust before baking prevents puffing and ensures an even bake. The tart is best served chilled or at room temperature to highlight the fresh fruit and creamy texture.
For variations, other fruits like blueberries, raspberries, blackberries, kiwi, or mango can substitute strawberries. When using other fruits, apricot jam is recommended as a glaze alternative. Using a 9-inch tart pan with a removable bottom helps with an easy release. The crust dough can be frozen for convenience. Small strawberries are ideal for uniform appearance; larger berries can be halved.
Ingredients
For the crust:
- 6 tablespoons butter room temperature, unsalted
- ¼ cup granulated sugar
- 1 egg large, 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 vanilla extract pure
- pinch salt
- 1 ½ pounds strawberry small
- 2 tablespoons strawberry jam warmed
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
- Use a tart pan with a removable bottom to easily remove the tart after baking.
- The crust dough can be frozen for at least one hour before baking to help maintain shape.
- If small strawberries are unavailable, halve larger ones to maintain a consistent topping size.
- When substituting other fruits, use apricot jam instead of strawberry jam for glazing.
- A 10" tart pan is too large for this dough quantity; stick to a 9" pan for correct proportions.
User Reviews
Overall Rating
4.5
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