Strawberry Cream Cheese Tart

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.

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 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.

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…

5 from 1 vote

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Strawberry Cream Cheese Tart

A recipe for a strawberry cream cheese tart. It has an easy homemade crust, cream cheese and whipped cream filling, and swirled with strawberry curd.

Course Dessert

Cuisine American

Prep Time 3 hours 45 minutes

Cook Time 15 minutes

Total Time 4 hours

Author Renee

Ingredients

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

Instructions

For the strawberry-lemon curd:

1. Combine strawberries and sugar in a food processor fitted with a knife blade. Process until smooth, scraping down sides as needed.
2. Stir together lemon juice and cornstarch in a small bowl. Pour into the food processor. Process until combined and smooth.
3. Press mixture through a fine-mesh sieve into a small saucepan. Discard seeds and pulp.
4. Slowly bring to simmer over medium heat. Stir constantly and cook until somewhat thickened.
5. Press mixture again through the sieve into a heatproof container. Cool to room temperature then chill overnight.

For the crust:

1. Preheat oven to 400 degrees F. Lightly grease a 10-inch tart pan with a removable bottom.
2. Combine flour, sugar, and salt in a food processor fitted with a knife blade. Pulse to combine.
3. Cut butter into pieces and add to the food processor along with the milk.
4. Process until dough forms a ball.
5. Press dough into bottom and up the sides of prepared tart pan.
6. Bake for 10 to 12 minutes, until light golden brown. Cool crust completely.

For the filling:

1. Beat heavy cream in a large bowl until foamy. Add sugar, a little at a time, while beating until soft peaks form.
2. Beat cream cheese, confectioners sugar, and vanilla in a separate large bowl until smooth.
3. Fold whipped cream, a little at a time, into cream cheese mixture.
4. Spread filling evenly in tart crust.
5. Drop small dollops of curd on filling. Use a knife to swirl curd on the filling.
6. Chill tart at least 2 hours before serving.

Recipe 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.