| Servings |
12 servings
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Ingredients
Filling
- 1/2 cup heavy cream
- 16 oz cream cheese (2 blocks) softened
- 1/2 cup sugar
- Juice and zest of 1 lemon
- 1 tsp vanilla extract
Topping
- 1 1/2 lb Strawberries hulled and sliced
- 3 tbsp strawberry or raspberry preserves
Ingredients
Filling
Topping
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Instructions
Crust
- 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 the sides and bottom of the tart pan with a fork and bake until golden, 25 to 30 minutes. Let cool completely.
Filling
- In a stand mixer bowl, beat heavy cream until stiff peaks form. Set aside.
- In the same stand mixer bowl, beat together cream cheese and sugar until smooth.
- Add lemon juice and zest, and vanilla. Beat until combined.
- Fold in whipped cream, then spoon into cooled crust and smooth top.
- Starting on the outside, arrange the sliced strawberries on top of tart in a circle until entire tart is covered. Cut the top of the strawberry as the center of the tart.
- In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
Recipe Notes
Adapted from : Strawberry Tart
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