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.
1 sheet puff pastry, very cold
4 oz. (113 grams) cream cheese, room temperature
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
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
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.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Strawberry Tart