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This Strawberry Cream Tart with Cream Cheese Filling is a delightful summer dessert that combines a buttery shortcrust pastry with a rich, creamy filling and fresh strawberries. It’s a visually stunning treat that’s perfect for celebrations or a sweet ending to a family meal. The balance of flavors and textures makes it a favorite for any occasion.
Why You’ll Love This Recipe
This tart is not only beautiful but also incredibly simple to prepare. The creamy filling pairs perfectly with the fresh strawberries, creating a refreshing dessert that everyone will enjoy.
- Easy to follow steps for a flawless tart.
- Perfect for summer gatherings and celebrations.
- Can be made ahead of time for convenience.
- Fresh strawberries add a burst of flavor and color.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- Mint leaves for garnish (optional)
How to Make Strawberry Cream Tart
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, softened butter, and granulated sugar. Mix until crumbly.
- Add the egg yolk and mix until combined. If the dough is too dry, add cold water, one tablespoon at a time, until it holds together.
- Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- Bake the tart shell for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese filling evenly into the cooled tart shell.
- Top the tart with sliced strawberries, arranging them in a pattern you love.
- Chill the tart in the refrigerator for at least 1 hour before serving to set the filling.
Tips for the Best Results
- Ensure that the butter and cream cheese are at room temperature for easy mixing.
- Don’t rush the chilling time; it helps the filling firm up and makes for easier slicing.
- Use fresh, ripe strawberries for the best flavor and sweetness.
Easy Variations
- Substitute strawberries with other berries like blueberries or raspberries for a mixed berry tart.
- Add a layer of lemon curd beneath the cream cheese filling for a citrusy twist.
- Drizzle melted chocolate over the top for added decadence.
What to Serve With It
- A scoop of vanilla ice cream for a sweet contrast.
- A dollop of whipped cream for extra creaminess.
- Fresh mint leaves to enhance the presentation and flavor.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tart is best enjoyed fresh, but it can be kept chilled. Avoid freezing as the texture may change.
Recipe Card
Strawberry Cream Tart with Cream Cheese Filling
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes (including chilling)
Yield: 8 servings
Ingredients:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes (including chilling)
Yield: 8 servings
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- Mint leaves for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, softened butter, and granulated sugar. Mix until crumbly.
- Add the egg yolk and mix until combined. If the dough is too dry, add cold water, one tablespoon at a time, until it holds together.
- Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- Bake the tart shell for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese filling evenly into the cooled tart shell.
- Top the tart with sliced strawberries, arranging them in a pattern you love.
- Chill the tart in the refrigerator for at least 1 hour before serving to set the filling.
Notes: This tart is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
