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Strawberry Cream Tart Recipe

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This recipe for Strawberry Cream Tart is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c plus 2 tb of flour
1/4 tsp salt
1 tb sugar
1/2 tsp vanilla mixed with 3 tb water
1/2 softened butter

Filling:
8 oz cream cheese
1/3 c sugar
1/2 tsp vanilla
1/4 tsp almond extract

Glaze:
2 c of strawberries pureed
2/3 c granulated sugar
1 tb cornstarch

4 c unsliced strawberries
1 tb lemon juice
1/4 c toasted chopped almonds
Directions:
Directions:
Crust:
Sift flour, sugar and salt together, work in butter until mixture is crumbly. Add just enough vanilla water to bring the mixture together. Wrap in plastic wrap and chill for 15 minutes. Divide into 5 equal pieces (for ramekins) or into one large dough for tart pan. Bake at 400 º until golden brown. Let shell cool before filling.

Filling:
In a mixture, combine cream cheese, sugar, vanilla and almond extract, beat until smooth. Fill the tart shell(s), spreading to edges of the crust.

Glaze:
Stir the strawberry puree, sugar and cornstarch together over medium heat, stirring until the mixture comes to a full boil. Reduce the heat to low and heat 1 more minute. Remove from heat and cool before using.

Pour lemon juice over the whole berries

Assembly:
Arrange strawberries over the cream cheese filling. If using ramekins, slice the strawberries lengthwise and arrange. Drizzle the glaze over the berries, making sure to fill in all the holes without over filling the tart. Refrigerate for 1 hour. Serve with whipped cream.
Personal Notes:
Personal Notes:
This is an awesome dessert!

 

 

 

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