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 Time3hours45minutes
Cook Time15minutes
Total Time4hours
AuthorRenee
Ingredients
For the strawberry-lemon curd:
2cupssliced fresh strawberries
3tablespoonsgranulated sugar
4tablespoonsfresh lemon juice
2tablespoonscornstarch
For the crust:
1 1/4cupsall-purpose flour
1/3cupgranulated sugar
1/4teaspoonsalt
1/2cupunsalted butterat room temperature
2tablespoonsmilk
For the filling:
1cupheavy cream
1/4cupgranulated sugar
8ouncescream cheeseat room temperature
1cupconfectioners sugar
1/2teaspoonvanilla extract
Instructions
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.
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.