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Strawberry tart with lemon curd and cream cheese filling, delicious!

Refined and delicate, yet very quick and easy to make, this is a tart I like to make for my guests.

  • 6 servings
  • Easy
  • 45 minutes

Recipe :

Ingredients :

1 sheet puff pastry, very cold

4 oz. (113 grams) cream cheese, room temperature

1 egg

1/3 cup (70 grams) sugar, plus more for sprinkling

2 Tbsp. heavy cream

1/3 cup (80 grams) lemon curd (click here for recipe) or store-bought 

2 tbsp Limoncello liqueur (optional)

1 pint (250 grams) strawberries

Powdered sugar

Pre-bake puff pastry: 

Preheat oven to 395° F (200° C) and place rack in the center of oven. Line a baking sheet with parchment paper

Unfold puff pastry on the baking sheet and form a rectangle of about 10x11 inch (25x28 cm).

With a kitchen brush, brush edges with a little bit of water and fold over all 4 sides to create a rim. With a fork, poke holes all over the center of your tart. Brush lightly the entire tart with an egg wash and sprinkle about 3 tsp. of confectioner’s sugar over the whole dough

Bake for about 10 to15 minutes, or until golden brown

Remove from oven and press the center down with the back of a spoon if it has puffed up

Set aside on a wire rack to cool

Make the filling:

In a bowl, add cream cheese, cream and sugar and mix with a hand mixer until smooth and combined, add Limoncello liqueur (optional), mix a few seconds

With a spatula, fold the lemon curd into the cream cheese mixture

Refrigerate for about 15 minutes to let the cream cheese firm up a bit


Spread the cream cheese mixture over the center of cooled pastry crust

Arrange sliced strawberries decoratively

Dust the tart with confectioner’s sugar


  • Although this tart can last about 3 days in the fridge, it is best on the day it is made, especially because once sprinkled with sugar, the strawberries will release their water

  • If you plan to serve this tart to guests, you can assemble puff pastry and cream but I would suggest to add the strawberries just before serving



Recipe inspired by Susi’s Kochen und Backen Adventures, here’s a link to her method click here.


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