Strawberry Cream Cheese Tart

by Renee on May 13, 2014

Strawberry Cream Cheese Tart | Magnolia Days

Strawberry season is in full swing. It coincides with another special event, Mother’s Day. Each year I prepare a feast for the moms in my family. It would not be the same without one or more strawberry treats. I visit our local farm and pick up buckets of berries. Chocolate covered strawberries are a must. Then each year I try something new. This year it was making curd and using it for a Strawberry Cream Cheese Tart.

We wondered if the berries would be good this year. It was a wet winter and cool spring. Rain has been plentiful. Too much rain dilutes the flavor. Other conditions make them very tart. I drove to the farm hoping for the best. Buckets upon buckets of the most gorgeous berries were spread out on tables. Choosing which ones to buy was difficult. I wanted to bring home a carload.

Strawberry Cream Cheese Tart | Magnolia Days

The scent in the car was incredible. I thought about taking the long way home so I could drive around breathing in the heavenly aroma. Yet I wanted to get home and taste the berries right away. This batch was the best I’ve gotten in years. They were big, beautiful, red, and oh so sweet strawberries. I started working on the curd right away. It’s a simple recipe without eggs or butter.

Strawberry Cream Cheese Tart | Magnolia Days

Strawberry Cream Cheese Tart has a homemade crust. It’s different than a typical pie or tart crust as it doesn’t have to be chilled or rolled. About a minute in the food processor is all it takes. Press it out in the pan and bake. After the crust is cooled, it is filled with a cream cheese and whipped cream mixture. Dollops of curd are dropped on top and swirled with a knife. I used a paring knife and the tip gave the top an interesting texture. I think it added to the beauty of the swirls.

Strawberry Cream Cheese Tart | Magnolia Days

Do you use lots of strawberries when they are in season? The ones this year are so good I plan to go back to the farm and get more. I want to freeze some to enjoy this winter with a pound cake. I also have plans for another new strawberry treat. Stay tuned…

Strawberry Cream Cheese Tart

4 hours

Makes 12 to 16 servings

Strawberry Cream Cheese Tart

    For the strawberry-lemon curd:
  • 2 cups sliced fresh strawberries
  • 3 tablespoons granulated sugar
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons milk
  • For the filling:
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, at room temperature
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
For the strawberry-lemon curd:

Combine strawberries and sugar in a food processor fitted with a knife blade. Process until smooth, scraping down sides as needed.

Stir together lemon juice and cornstarch in a small bowl. Pour into the food processor. Process until combined and smooth.

Press mixture through a fine-mesh sieve into a small saucepan. Discard seeds and pulp.

Slowly bring to simmer over medium heat. Stir constantly and cook until somewhat thickened.

Press mixture again through the sieve into a heatproof container. Cool to room temperature then chill overnight.

For the crust:

Preheat oven to 400 degrees F. Lightly grease a 10-inch tart pan with a removable bottom.

Combine flour, sugar, and salt in a food processor fitted with a knife blade. Pulse to combine.

Cut butter into pieces and add to the food processor along with the milk.

Process until dough forms a ball.

Press dough into bottom and up the sides of prepared tart pan.

Bake for 10 to 12 minutes, until light golden brown. Cool crust completely.

For the filling:

Beat heavy cream in a large bowl until foamy. Add sugar, a little at a time, while beating until soft peaks form.

Beat cream cheese, confectioners sugar, and vanilla in a separate large bowl until smooth.

Fold whipped cream, a little at a time, into cream cheese mixture.

Spread filling evenly in tart crust.

Drop small dollops of curd on filling. Use a knife to swirl curd on the filling.

Chill tart at least 2 hours before serving.

Notes

Time stated does not include chilling curd overnight. Remaining curd should be chilled in a sealed container until used for another purpose within 5 days.

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{ 16 comments… read them below or add one }

Anita at Hungry Couple May 13, 2014 at 9:25 am

Your description is so vivid that I can almost smell the strawberries myself. Love the idea of making a curd and swirling it on top. Pinned and I am so totally making this!!

Reply

Renee May 17, 2014 at 7:26 am

I wish someone would bottle the smell of perfect fragrant strawberries (and get it right). Too many strawberry scents seem off to me.

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Christine from Cook the Story May 13, 2014 at 10:50 am

The color on this tart is just stunning!

Reply

Renee May 17, 2014 at 7:25 am

Thank you Christine and I love the color of this tart too. The strawberry curd really adds brightness to the tart.

Reply

Jessica @ www.caretakerskitchen.com May 13, 2014 at 4:30 pm

This looks so wonderful and springy!

Reply

Renee May 17, 2014 at 7:24 am

It is and I’m thinking I’ll make it again in winter to brighten up the season. (I’m freezing some strawberries to use for it then).

Reply

Mary Frances May 13, 2014 at 5:02 pm

The marbling on this is just beautiful. It looks like the perfect combination of creamy, tart, and sweet!

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Renee May 17, 2014 at 7:23 am

Thanks so much Mary Frances

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dina May 13, 2014 at 10:07 pm

the creamy filling looks wonderful!

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Renee May 17, 2014 at 7:22 am

Thanks Dina and it tastes as good as it looks too.

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Ami@naivecookcooks May 14, 2014 at 12:37 am

Looks so delicious!

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Renee May 17, 2014 at 7:22 am

Thank you Ami

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Carla May 14, 2014 at 8:12 pm

Beautiful tart! I love strawberries and cream cheese together.

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Renee May 17, 2014 at 7:21 am

Thanks Carla and I’m also a big fan of strawberries and cream cheese. I want to do a baked cheesecake with the combo soon.

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A Talley June 13, 2014 at 6:16 pm

Can you tell me how well this holds up. I need to make it a day ahead so hoping it doesn’t go soggy on the bottom…I’m excited to try it!

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Renee June 14, 2014 at 7:30 am

I made the tart a couple of days before serving it and it seemed to be fine. It should be okay making it the day before.

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