How To Make Strawberry Tart
Welcome summer with open arms and a mouthful of this delicious strawberry tart and its buttery crust, smooth cream cheese filling, and fresh berry topping.
Serves:
Ingredients
For Tart Crust:
- 1½cupsall purpose flour
- ¼cupsugar
- ½tspsalt
- 10tbspcold butter,cut into pieces
For Filling:
- 6ozcream cheese,softened
- ½cuppowdered sugar
- ¾tspvanilla extract
- ⅛tspsalt
- ⅔cupheavy cream
- 1½lbsstrawberries,hulled and sliced
Instructions
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Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend.
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Scatter butter pieces overtop the flour mixture and pulse until mixture is just beginning to cling together.
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Remove from food processor and form into a disk. Cover in plastic wrap and chill for 30 minutes.
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Once dough is finished chilling, remove from refrigerator and roll into about a 10 to 11-inch circle. Form into a 9-inch tart pan and use a fork to poke holes into the side and bottom of the dough.
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Transfer pan to freezer and freeze for at least 30 minutes.
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Preheat oven to 350 degrees F, and once oven is preheated and dough has chilled, bake on 350 degrees F for 25 minutes or until just beginning to turn golden brown. Allow tart crust to cool before filling.
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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.
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In a separate, clean, bowl, use an electric mixer to beat 1 cup heavy cream to stiff peaks
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Fold the whipped cream into your cream cheese mixture until well-combined — the resulting mixture should be thick and fluffy.
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Spread evenly into cooled tart crust.
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Top with sliced strawberries.
Nutrition
- Calories: 435.43kcal
- Fat: 29.50g
- Saturated Fat: 17.84g
- Trans Fat: 0.58g
- Monounsaturated Fat: 7.74g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 39.63g
- Fiber: 2.33g
- Sugar: 19.09g
- Protein: 4.81g
- Cholesterol: 88.72mg
- Sodium: 270.34mg
- Calcium: 55.41mg
- Potassium: 204.57mg
- Iron: 1.54mg
- Vitamin A: 281.59µg
- Vitamin C: 50.13mg
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