Strawberries & Cream Tart Recipe

Strawberries & Cream Tart Recipe

1-hour 50-Minute recipe Serves 10
Fresh strawberries are loaded with potassium for heart-health, and antioxidants that boost immunity. But this strawberries and cream tart recipe is good for the taste buds, too! So the only question left is: single or double batch?
1-hour 50-Minute recipe Serves 10


Prep: 35 mins | Cook: 25 mins
  • 1

    Whirl flour, sugar, 1 tbsp of the lemon zest and salt in a food processor until combined. Add cold butter and pulse until mixture resembles coarse sand. While pulsing, add ice water through the feed tube until dough just comes together. Wrap dough in plastic wrap, then flatten into a disc. Refrigerate until firm, at least 30 minutes.

  • 2

    Roll dough into a 12-in circle on a lightly-floured surface. Lift dough into a 10-in tart pan with a removable bottom. Press dough into bottom and up sides of tart pan. Trim off excess dough. Prick bottom with a fork. Freeze dough until firm, about 20 minutes.

  • 3

    Position rack in centre of oven, then preheat to 375˚F.

  • 4

    Bake tart shell until golden brown and firm, about 20 to 25 minutes. Let cool completely on a rack.

  • 5

    Beat cream with an electric mixer in a medium bowl until stiff peaks form, about 3 to 5 minutes. Set aside.

  • 6

    Beat cream cheese with an electric mixer in a large bowl until fluffy, about 2 minutes. Add softened butter and beat until incorporated, about 1 minute. Beat in icing sugar on low speed until combined, then add remaining 1 tbsp of the lemon zest and vanilla. Fold in whipped cream just until combined. Spoon cream cheese mixture into cooled tart shell and smooth top.

  • 7

    Place jam in a small pot over medium-low. Heat until jam is runny.

  • 8

    Dip 1 strawberry at a time into warm jam to glaze. Place stem-side-down onto filling. Repeat until top of tart is covered with berries. Chill until ready to serve.

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Last updated: June 9th, 2021

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