Strawberry Tart

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This Strawberry Tart is a great dessert for spring and summer. It features a buttery tart shell, a smooth and creamy cheesecake-style filling, and a pretty layer of fresh, glazed strawberries on top. It looks fancy enough for a special occasion, but it’s easy to make whenever strawberries are in season, and you want something fresh and nice on the table.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: strawberry tart, strawberry tart recipe

Servings: slices

Calories: 532kcal

Ingredients

For the Tart Crust

1 ½ cups all-purpose flour
⅓ cup powdered sugar
¼ teaspoon kosher salt
½ cup unsalted butter
1 egg yolk large
2 tablespoons heavy whipping cream
½ teaspoon vanilla bean paste or vanilla extract

For the Cream Cheese Filling

12 ounces cream cheese (full-fat block)
½ cup powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla bean paste or vanilla extract
¾ cup heavy whipping cream

For the Strawberry Topping

16 ounces strawberries fresh, hulled and thinly sliced
¼ cup strawberry jam blended with a few drops of hot water

Instructions

To Make the Tart Dough

Preheat the oven to 350 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough out until it's about an inch wider than your tart pan.*
Press the dough gently into the tart pan(s), trimming away any excess.
Dock the crust (poke holes with a fork) to prevent it from puffing up in the oven as it bakes.
Bake until crisp and golden (approx. 25 to 30 minutes), then cool completely before filling.

To Make the Cream Cheese Filling

Place the cream cheese, powdered sugar, lemon juice, and vanilla in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).
Whisk in the cream on medium speed, about ¼ cup at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula and whip until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).
Transfer the filling to the pre-baked tart crust and smooth into an even layer.

To Top the Strawberry Tart

Starting at the outer edge and working inwards, shingle strawberry slices in a circular pattern.
Brush with thinned jam to glaze.

Notes

* I used a 9-inch diameter tart pan for this recipe, but another size can be used. Your tart may just come out a little thicker or thinner, and the bake time may need to be adjusted slightly.

For more info on the crust, click here: Perfect Tart Crust Recipe.

For more info on the filling, click here: No-Bake Cheesecake.

Nutrition