Strawberry–Cream Cheese Tart
This delightful strawberry cream cheese tart is a luscious treat that combines a buttery, flaky crust with a rich cream cheese filling and freshly sliced strawberries. The tartness of the strawberries complements the sweet cream cheese filling, creating a harmonious and visually stunning dessert that is perfect for any occasion. Let's get started on this beautiful creation!
— Constant Cookbook
Ingredients
- 3 cups all-purpose flour
- 1/3 cup confectioners’ sugar
- 24 Tbs. (3 sticks) cold unsalted butter, cut into cubes
- 1/3 cup ice water
- 6 oz. cream cheese, at room temperature
- 3/4 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 2 cups strawberries, stems removed and berries halved lengthwise
Instructions
- <b>Make the dough</b>
- In a food processor, combine the flour, confectioners&rsquo; sugar and butter and pulse until the mixture forms coarse crumbs about the size of peas. Add the water and process just until fine crumbs form.
- Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
- <br style="font-weight: bold;"> <b> Bake the tart shell</b>
- Preheat an oven to 425&#176;F.
- On a lightly floured surface, roll out the dough disk into a 10 1/2-inch round. Gently transfer the dough to a 9 1/2-inch tart pan with a removable bottom. Fold the overhang back over itself and press it into the sides of the pan to make a sturdy rim. Freeze for 5 minutes.
- Bake the tart shell until golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool in the pan.
- <b>Finish the tart</b>
- In a large bowl, using an electric mixer, beat the cream cheese on medium speed until light. Add the cream, confectioners&rsquo; sugar and vanilla and beat until smooth, 2 to 3 minutes.
- Spread the filling evenly in the tart shell. Place the strawberries, cut side down, on the filling. Cover and refrigerate for about 2 hours. Remove the pan rim, cut the tart into wedges and serve. Makes one 9 1/2-inch tart; makes 3 disks tart dough total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
Comments
No comments found.