Strawberry Cream Tart
This strawberry cream tart is the kind of dessert that makes a weekend feel a little more special. It has a buttery crust, a silky cream filling, and plenty of fresh strawberries on top for a bright, beautiful finish.This tart looks elegant, but it is surprisingly simple to put together. The creamy filling stays light and smooth, while the strawberries add a fresh, juicy bite that keeps every slice balanced.It is also a lovely make-ahead dessert for gatherings, since the crust and filling can be prepared ahead of time and finished with fruit just before serving.
Equipment
- 1 Tart Pan
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Whisk or Hand Mixer
Ingredients
Tart Crust
- 1.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.25 tsp salt
- 0.5 cup unsalted butter cold, cut into cubes
- 1 egg yolk
- 3 tbsp ice water as needed
Cream Filling
- 8 oz cream cheese softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract alcohol-free
- 1 cup heavy cream whipped to soft peaks
Topping
- 3 cups fresh strawberries hulled and sliced
- 2 tbsp apricot jam warmed with a little water for glazing
Instructions
- In a bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg yolk and ice water a little at a time, just until the dough comes together.
- Press the dough into a disc, wrap it, and chill it for at least 30 minutes. Roll it out, fit it into a tart pan, and trim the edges neatly.
- Prick the bottom with a fork, then bake until lightly golden and set. Let it cool completely before adding the filling.
- Beat the cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture.
- Spread the cream filling into the cooled crust. Arrange the sliced strawberries on top in circles or rows, depending on the look you want.
- Brush the strawberries lightly with the warmed jam mixture. Chill the tart briefly before slicing so the filling firms up nicely.
Notes
Store covered in the refrigerator for up to 3 days. Add extra fresh fruit right before serving. Do not reheat; let sit at room temperature for 10 to 15 minutes if the crust softens.