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…
Strawberry Cream Cheese Tart
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:
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Combine strawberries and sugar in a food processor fitted with a knife blade. Process until smooth, scraping down sides as needed.
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Stir together lemon juice and cornstarch in a small bowl. Pour into the food processor. Process until combined and smooth.
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Press mixture through a fine-mesh sieve into a small saucepan. Discard seeds and pulp.
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Slowly bring to simmer over medium heat. Stir constantly and cook until somewhat thickened.
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Press mixture again through the sieve into a heatproof container. Cool to room temperature then chill overnight.
For the crust:
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Preheat oven to 400 degrees F. Lightly grease a 10-inch tart pan with a removable bottom.
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Combine flour, sugar, and salt in a food processor fitted with a knife blade. Pulse to combine.
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Cut butter into pieces and add to the food processor along with the milk.
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Process until dough forms a ball.
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Press dough into bottom and up the sides of prepared tart pan.
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Bake for 10 to 12 minutes, until light golden brown. Cool crust completely.
For the filling:
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Beat heavy cream in a large bowl until foamy. Add sugar, a little at a time, while beating until soft peaks form.
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Beat cream cheese, confectioners sugar, and vanilla in a separate large bowl until smooth.
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Fold whipped cream, a little at a time, into cream cheese mixture.
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Spread filling evenly in tart crust.
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Drop small dollops of curd on filling. Use a knife to swirl curd on the filling.
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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.
Anita at Hungry Couple says
May 13, 2014 at 9:25 amYour 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!!
Renee says
May 17, 2014 at 7:26 amI wish someone would bottle the smell of perfect fragrant strawberries (and get it right). Too many strawberry scents seem off to me.
Christine from Cook the Story says
May 13, 2014 at 10:50 amThe color on this tart is just stunning!
Renee says
May 17, 2014 at 7:25 amThank you Christine and I love the color of this tart too. The strawberry curd really adds brightness to the tart.
Jessica @ www.caretakerskitchen.com says
May 13, 2014 at 4:30 pmThis looks so wonderful and springy!
Renee says
May 17, 2014 at 7:24 amIt 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).
Mary Frances says
May 13, 2014 at 5:02 pmThe marbling on this is just beautiful. It looks like the perfect combination of creamy, tart, and sweet!
Renee says
May 17, 2014 at 7:23 amThanks so much Mary Frances
dina says
May 13, 2014 at 10:07 pmthe creamy filling looks wonderful!
Renee says
May 17, 2014 at 7:22 amThanks Dina and it tastes as good as it looks too.
[email protected] says
May 14, 2014 at 12:37 amLooks so delicious!
Renee says
May 17, 2014 at 7:22 amThank you Ami
Carla says
May 14, 2014 at 8:12 pmBeautiful tart! I love strawberries and cream cheese together.
Renee says
May 17, 2014 at 7:21 amThanks Carla and I’m also a big fan of strawberries and cream cheese. I want to do a baked cheesecake with the combo soon.
A Talley says
June 13, 2014 at 6:16 pmCan 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!
Renee says
June 14, 2014 at 7:30 amI 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.