Strawberry and Cream Cheese Tart


Strawberry and Cream Cheese Tart
Serves 8
Cook Time
40 min
Total Time
2 min
Cook Time
40 min
Total Time
2 min
433 calories
42 g
98 g
28 g
5 g
16 g
145 g
176 g
24 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 433
Calories from Fat 245
% Daily Value *
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 98mg
Sodium 176mg
Total Carbohydrates 42g
Dietary Fiber 2g
Sugars 24g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 large egg yolk
  2. 1 tbsp heavy cream
  3. 1/2 tsp vanilla extract
  4. 1 1/4 cups all-purpose flour
  5. 2/3 cup powdered sugar
  6. 1/4 tsp salt
  7. 8 tbsp cold, unsalted butter
Chocolate Ganache
  1. 2 oz bittersweet chocolate
  2. 1/4 cup heavy cream
Cream Cheese Filling
  1. 8 oz cream cheese, room temperature
  2. 1/2 cup powdered sugar
  3. 1/2 tsp vanilla extract
  4. 2 tbsp milk or cream
  1. 12 oz fresh strawberries
  1. If your cream cheese block is refrigerated, put it on the countertop now and allow it to warm up to room temperature until we need it later.
Tart shell
  1. Whisk together the egg yolk, cream and vanilla in a small bowl, then set aside. Place the flour, sugar and salt in a large bowl and, using your hands, mix briefly to combine. Cut the cold butter into about 32 small pieces. Scatter the butter on the flour mixture and combine quickly using your hands, until the largest pieces are about pea-sized. Add the egg mixture and keep mixing until it comes together. Make the dough fairly quickly, so the butter doesn't melt at room temperature, but everything is still combined into a shaggy dough. Pat down the dough into a rough 6-inch disc, then wrap it in plastic wrap. Refrigerate for about an hour. If you're pressed for time, freeze for about 10 minutes. You want the dough to be fairly cold, but still malleable for the next step.
  2. Place your 9-inch round pan on the counter and flour the counter top. Working quickly so the butter doesn't melt and stick to the rolling pin, roll the dough into a 13-inch round. Transfer the dough to the pan and mold the dough to the sides of the pan. Pierce the dough with a fork in about 10 different spots so it doesn't puff up later when we bake it. Cover with aluminum foil. Place the pan on a large baking sheet and freeze for about 20 minutes, while the oven is preheating to 375 F.
  3. On top of the aluminum foil add pie weights (I just cover it with about a cup of dry lentils) to weigh down the foil and the dough so it doesn't puff up in the oven. Bake for about 30 minutes at 375 F. Remove from the oven and carefully remove the foil and the weights. Bake the naked tart shell for another 5-10 minutes, until it turns golden brown. Remove from oven and allow to cool for a few minutes.
Chocolate Ganache
  1. Place the chocolate and cream in a glass bowl and microwave for about a minute. Whisk together until a smooth chocolate ganache forms. Spread it in a thin layer over the bottom of the tart shell. Put the chocolate covered tart shell in the freezer for about 15 minutes, until the chocolate hardens.
  1. Slice about 12 oz of fresh strawberries and leave aside.
Cream Cheese Filling
  1. In the bowl of a stand mixer, beat together the cream cheese and powdered sugar on medium speed until smooth. Blend vanilla and milk/cream. Spread the cream cheese filling over the cooled ganache in the tart shell.
  2. Starting from the outside and working towards the center, place the sliced strawberries in concentric circles, slightly overlapping each other. Gently press the strawberries into the cream cheese filling to keep them in place. I didn't do it this time, but feel free to drizzle with melted chocolate, if you have some extra ganache.
  3. Serve slightly chilled.
Adapted from Annie's Eats
Adapted from Annie's Eats
A Kitchen Odyssey