Strawberry Tart Recipe with Lemon Cream Cheese Filling
This is a Strawberry Tart Recipe made with a dreamy filling of cream cheese and whipped cream flavored with lemon juice and lemon zest. This is easy to make and a perfect dessert for fresh strawberry season.
2poundsstrawberrieshalf for filling, half for topping.
Press pie dough into a 9" tart shell. With a fork dock the dough by piercing it along the sides and bottom.
Place the dough in the refrigerator for for at 30 minutes. Several hours or even overnight is even better. Pre-heat oven to 400 degrees. Place a sheet of parchment paper over the dough. Fill the parchment covered tart shell with dried beans.
Bake the shell for 15 minutes. Remove the parchment paper and beans and cook for another 5 - 10 minutes or until crust is just starting to turn golden.
Let the shell cool on a wire rack.
In a food processor, process the cream cheese until fluffy. Add lemon juice, lemon zest and 3/4 cup sugar. Process until smooth. Scrape down sides of the processor with a rubber spatula as needed.
Add the cream to the bowl of a stand mixer. Using the whisk attachment, whip to soft peak stage. Fold cream cheese mixture into whipped cream.
Place half of this mixture into the cooled tart shell. Layer half the strawberries over the layer. Cover the strawberries with the remaining half of the cream/cream cheese mixture.
Arrange whole, halved, or sliced strawberries over the top of the tart. Chill 3 - 5 hours before serving.