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Delicious Strawberry Cream Cheese Tart with fresh strawberries and creamy filling
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Strawberry Cream Cheese Tart

A delicious tart featuring layers of sweet strawberries and creamy cheese nestled in a flaky puff pastry.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fruity
Servings: 8 servings

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.

Notes

Use fresh, ripe strawberries for the best flavor. You can substitute lemon zest with orange zest for a different twist.