Strawberry Cream Cheese Tart
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Powdered Sugar1 large
Egg Yolk1.5 tsps
Vanilla Extract2.25 cups
All-Purpose Flour1 tsp
Salt1 cup
Sugar1.5 tbsps
Cornstarch2.5 cups
Whole Milk (divided)3 large
Egg Yolk1 tsp
Lemon Juice (fresh)1 cup
WaterDirections:
1
For crust: Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 4 minutes
2
Beat in egg yolk and vanilla
3
Mix in flour and salt until just combined
4
Gather into ball
5
Flatten into disk, wrap in plastic, and chill at least 30 minutes and up to 1 day
6
Preheat oven to 350°F
7
Roll out dough on lightly floured surface to 14-inch round
8
Transfer dough to 10-inch-diameter tart pan with removable bottom
9
Press sides in firmly; trim overhang
10
Freeze until firm, about 10 minutes
11
Bake until golden brown, pressing any bubbles that form with back of fork, about 25 minutes
12
Remove crust from oven and cool
13
Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 4 minutes
14
Beat in egg yolk and vanilla
15
Mix in flour and salt until just combined
16
Gather into ball
17
Flatten into disk, wrap in plastic, and chill at least 30 minutes and up to 1 day
18
Preheat oven to 350°F
19
Roll out dough on lightly floured surface to 14-inch round
20
Transfer dough to 10-inch-diameter tart pan with removable bottom
21
Press sides in firmly; trim overhang
22
Freeze until firm, about 10 minutes
23
Bake until golden brown, pressing any bubbles that form with back of fork, about 25 minutes
24
Remove crust from oven and cool
25
For filling: Whisk sugar and cornstarch in medium saucepan
26
Gradually add 1/2 cup milk, whisking until smooth
27
Whisk in remaining 2 cups milk, then next 3 ingredients
28
Add vanilla bean
29
Stir over medium-high heat until mixture thickens and boils, about 8 minutes
30
Remove from heat
31
Whisk in cream cheese, several cubes at a time, until melted
32
Strain warm filling through sieve into bowl; pour mixture into prepared crust
33
Refrigerate overnight
34
Whisk sugar and cornstarch in medium saucepan
35
Gradually add 1/2 cup milk, whisking until smooth
36
Whisk in remaining 2 cups milk, then next 3 ingredients
37
Add vanilla bean
38
Stir over medium-high heat until mixture thickens and boils, about 8 minutes
39
Remove from heat
40
Whisk in cream cheese, several cubes at a time, until melted
41
Strain warm filling through sieve into bowl; pour mixture into prepared crust
42
Refrigerate overnight
43
For topping: Place strawberries in medium bowl
44
Bring next 3 ingredients to boil in small saucepan over medium-high heat, stirring until sugar dissolves
45
Pour over berries and toss to coat
46
Let stand about 10 minutes, stirring occasionally
47
Pour into colander to drain excess syrup
48
Place strawberries in medium bowl
49
Bring next 3 ingredients to boil in small saucepan over medium-high heat, stirring until sugar dissolves
50
Pour over berries and toss to coat
51
Let stand about 10 minutes, stirring occasionally
52
Pour into colander to drain excess syrup
53
Mound berries atop tart, leaving 1-inch plain border
54
Garnish with herb sprigs, if desired
55
Mound berries atop tart, leaving 1-inch plain border
56
Garnish with herb sprigs, if desired