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Strawberry Cream Cheese Tart | Magnolia Days

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.