Easy Strawberry Tart
The crust is a simple no-chill version of a pie crust that we are obsessed with since ever since we used a similar version for our apple tart.
Recipe type: Dessert
Ingredients
- FOR THE CRUST
- 1⅓ c. all-purpose flour
- ¼ c. granulated sugar
- ½ tsp. kosher salt
- 10 tbsp. melted butter
- FOR THE FILLING
- ½ c. heavy cream
- 2 (8 oz.) blocks cream cheese, softened
- 1 tsp. pure vanilla extract
- Juice and zest of 1 lemon
- FOR THE TOPPING
- 1½ lb. strawberries, hulled and sliced
- 3 tbsp. strawberry or raspberry preserves
Instructions
- Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
- Meanwhile, make filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, 7 minutes. In another large bowl beat together cream cheese and sugar until smooth. Add vanilla, lemon juice and zest, and salt. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top.
- Starting on the outside, place strawberries on top of tart in a circle until entire tart is covered.
- In a small microwave-safe bowl, heat preserves and 2 tsp water together until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
