Imagine sinking your fork into a slice of the creamiest, juiciest tart you’ve ever tasted, with layers of sweet strawberries nestled on a pillow of tangy cream cheese—all hugged by a crisp, golden puff pastry. That’s exactly what the Strawberry Cream Cheese Tart delivers: pure, fruity heaven in dessert form! If you’ve ever craved a treat that feels fancy but is secretly easy enough to make on a lazy Sunday, this is it. Did you know that tarts have been delighting sweet tooths for centuries, once considered a symbol of luxury in European courts? Now, you can bring a bit of that elegance to your own kitchen without breaking the bank or spending hours at the stove. This tart is ready in under an hour and will have your whole family coming back for seconds. If you’ve loved our Lemon Blueberry Bars, consider this a bright cousin in tart form—a must-try for dessert enthusiasts. Dive in and be prepared for smiles all around!
What is Strawberry Cream Cheese Tart?
Have you ever wondered how a dessert gets such a mouthwatering name? Strawberry Cream Cheese Tart sounds almost too good to be true, right? Picture it: layers of sweet, juicy strawberries mingling with creamy cheese all nestled in a flaky, buttery tart crust. What else could you want in a dessert? Maybe the real secret is that the way to a man’s heart is truly through his stomach! Whether you’re wooing friends or family, or just treating yourself, this tart is a guaranteed winner. Give it a whirl—your taste buds will thank you.
Why You’ll Love This
There’s a reason this Strawberry Cream Cheese Tart will quickly become your go-to dessert. First, the main highlight is the luscious combination of tangy cream cheese and fresh, juicy strawberries, brightened with hints of lemon and vanilla. Each bite bursts with flavor, balanced by the irresistible crunch of golden puff pastry. Second, making this dessert at home is a serious wallet-saver compared to pricey bakery treats—plus, you can pile it high with even more strawberries! Last but not least, the vibrant strawberry topping and shine of the reduced syrup make it stand out on any table, perfect for parties or a special treat with family. If you’ve enjoyed our Raspberry Jam Crostata, you’ll appreciate how this tart layers fruit and creamy goodness, but with a summery twist. Tempted? Roll up your sleeves and bring this delightful tart to life in your own kitchen!
How to Make
Quick Overview
Whipping up a Strawberry Cream Cheese Tart is straightforward, quick, and incredibly rewarding. You’ll only need about 20 minutes of hands-on time and another 30 minutes in the oven—rushing from countertop to dessert plate in less than an hour. Its easy prep is thanks to ready-made puff pastry, a simple cream cheese filling, and juicy strawberries coated in a glossy, homemade syrup. Whether you’re a beginner or a seasoned baker, you’ll find this tart foolproof, fun, and consistently scrumptious.
Ingredients
- 1 1/2 pounds fresh strawberries, trimmed and halved or quartered if very large
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea or table salt
- 1/2 cup cream cheese, softened
- 1 egg yolk
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea or table salt
- All-purpose flour, for rolling
- 1 package puff pastry, preferably all-butter, thawed if frozen but still cold
Instructions
- Preheat your oven to 425°F (220°C). In a medium saucepan, toss together the strawberries, 1/4 cup sugar, and 1/4 teaspoon salt. Let this sit at room temperature for about 20 minutes, stirring occasionally to bring out the juices.
- Place the saucepan over medium heat and cook, stirring occasionally, for about 5 minutes until the strawberries soften and the sugar dissolves. Remove the berries from the pan and place them on a plate to cool.
- Leave the strawberry syrup in the pan and continue to cook it over medium heat. Simmer until the syrup has reduced by half, about 3 to 7 minutes. Set aside for later; this will be brushed over the tart for flavor and shine.
- In a medium mixing bowl, mash together the cream cheese, egg yolk, 1 tablespoon sugar, lemon juice, lemon zest, vanilla, and 1/8 teaspoon salt. Mix until smooth and creamy.
- On a lightly floured surface, roll out the puff pastry into a 13-by-11-inch rectangle. Carefully transfer it to a parchment-lined baking sheet. Score a 1-inch border around the edge with a sharp knife (don’t cut all the way through).
- Spread the cream cheese mixture evenly within the scored border. Arrange the cooled strawberries on top, spreading them out for even coverage.
- Bake in the preheated oven for 22 to 30 minutes, or until the pastry is puffed and golden brown.
- Let the tart cool on the baking sheet for at least 20 minutes. Right before serving, brush the top with the reduced strawberry syrup for extra shine and a burst of sweet, berry flavor.
What to Serve With
This Strawberry Cream Cheese Tart pairs beautifully with a variety of sides and drinks. Serve it alongside a scoop of vanilla bean ice cream for a decadent summer dessert, or pair with tangy lemon sorbet to play up the citrus undertones. For a lighter touch, fresh mint or whipped cream complements each bite. Beverage-wise, a hot cup of tea or a sparkling glass of Prosecco lifts the flavors even more. If serving at brunch, offer savory quiches or a simple arugula salad for a balanced spread.
Top Tips for Perfecting
- Use fresh, ripe strawberries for the juiciest, most flavorful tart.
- If you’re out of lemon zest, substitute with orange zest for a different citrus twist.
- Let the puff pastry stay cold—this helps it puff up for that perfect crispy base.
- Don’t overbake; watch for golden brown edges as your doneness cue.
- Score the border deeply so the edges puff up and help hold the filling in place.
- Short on time? You can use pre-made pie dough instead of puff pastry, though the texture will be slightly different.
- Avoid piling too many strawberries, or the pastry might turn soggy.
- Let the tart cool before brushing with syrup to maintain a glossy, beautiful finish.
Storing and Reheating Tips
To store leftover Strawberry Cream Cheese Tart, let it cool completely before covering. Place slices in an airtight container and refrigerate for up to 3 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil for up to a month. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven at 325°F (160°C) for 10 minutes to regain some crispness. Avoid microwaving, as it can soften the pastry. Always brush with additional syrup just before serving for best results.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries yield the best texture and flavor, but you can use frozen in a pinch—just be sure to thaw and drain them well.
Can I prepare the tart in advance?
Yes! Assemble and bake the tart a day ahead, then refrigerate. Serve chilled or gently warmed in the oven.
What if I don’t have puff pastry?
You can substitute with pie dough or even shortbread dough for a different, but still delicious, crust.
How can I make this tart gluten-free?
Simply use a store-bought gluten-free puff pastry or pie crust for a gluten-friendly version.
Is there a dairy-free option for the cream cheese layer?
Absolutely—try dairy-free cream cheese and a plant-based pastry for a dairy-free treat.
Conclusion
The Strawberry Cream Cheese Tart is a show-stopping dessert that’s as impressive to look at as it is easy to make. Its winning combination of buttery pastry, creamy filling, and bright strawberries will make it a regular favorite at gatherings and family meals. Whether you’re new to baking or a seasoned chef, this tart is simple to prepare and guaranteed to satisfy anyone with a sweet tooth. Give it a try, and don’t be surprised if you find yourself making it again and again—your family and friends will thank you!
Strawberry Cream Cheese Tart
Equipment
- Medium Saucepan
- Mixing Bowl
- Rolling Pin
- Baking Sheet
Ingredients
Ingredients
- 1.5 pounds Fresh strawberries Trimmed and halved or quartered if very large
- 0.25 cup Granulated sugar
- 0.25 teaspoon Fine sea salt
- 0.5 cup Cream cheese Softened
- 1 large Egg yolk
- 1 tablespoon Granulated sugar
- 1 tablespoon Fresh lemon juice
- 0.75 teaspoon Finely grated lemon zest
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Fine sea salt
- All-purpose flour For rolling
- 1 package Puff pastry Preferably all-butter, thawed if frozen but still cold
Instructions
- Preheat your oven to 425°F (220°C). In a medium saucepan, toss together the strawberries, 1/4 cup sugar, and 1/4 teaspoon salt. Let this sit at room temperature for about 20 minutes, stirring occasionally to bring out the juices.
- Place the saucepan over medium heat and cook, stirring occasionally, for about 5 minutes until the strawberries soften and the sugar dissolves. Remove the berries from the pan and place them on a plate to cool.
- Leave the strawberry syrup in the pan and continue to cook it over medium heat. Simmer until the syrup has reduced by half, about 3 to 7 minutes. Set aside for later; this will be brushed over the tart for flavor and shine.
- In a medium mixing bowl, mash together the cream cheese, egg yolk, 1 tablespoon sugar, lemon juice, lemon zest, vanilla, and 1/8 teaspoon salt. Mix until smooth and creamy.
- On a lightly floured surface, roll out the puff pastry into a 13-by-11-inch rectangle. Carefully transfer it to a parchment-lined baking sheet. Score a 1-inch border around the edge with a sharp knife (don’t cut all the way through).
- Spread the cream cheese mixture evenly within the scored border. Arrange the cooled strawberries on top, spreading them out for even coverage.
- Bake in the preheated oven for 22 to 30 minutes, or until the pastry is puffed and golden brown.
- Let the tart cool on the baking sheet for at least 20 minutes. Right before serving, brush the top with the reduced strawberry syrup for extra shine and a burst of sweet, berry flavor.