I think the last time I made a strawberry tart, I was about ten years old, and my grandparents had just taken me berry picking as a school holiday activity. So in short, it’s been a while.
The total honest truth behind my return to tart baking is that I thought a little berry number would photograph quite nicely on my new ceramics! As an added bonus, it tasted pretty bloody good!
If you’re a fan of fresh desserts with a little sour to balance the sweet, this is for you. And of course, if you’re a cheesecake lover, this recipe includes a beautiful buttery crust, and more than enough cream cheese filling to keep you happy!
I wanted a slightly smaller tart, so I filled a few smaller tins rather than one large one, but this recipe will fill an 11 inch tart pan.
For the crust –
1 1/3 cups plain flour
¼ cup caster sugar
½ tsp salt
150g melted butter
For the filling –
½ cup thickened cream
500g cream cheese
½ cup caster sugar
1 lemon, juiced
1tsp vanilla essence
For the topping –
Approx. 15 strawberries, thinly sliced
3 tbsp strawberry jam
2 tsp water
1. Heat oven to 180 Celsius. Combine all ingredients for the crust, and mix until they form a dough. Press into the base and up the sides of your tart tin. Use a fork to prick holes across the base of your crust, then bake for 20-30 minutes, or until golden. Allow to cool.
2. Using a hand mixer, beat together all ingredients for the filling. Pour over cooled crust.
3. Layer strawberry slices over the top of the cream cheese filling. Add jam and water to a small bowl and warm in a microwave for 20 seconds. Stir to combine, then brush the jam glaze over the strawberry layer.
4. Refrigerate for two hours before serving.
Would you like a handmade dish to serve up your handmade tart? You can view my range of ceramics here!
Enjoy! Em x