I've posted this recipe before, but as the rains finally give way to real-live Summer Days, I feel compelled to bring this favorite tart before your eyes once again. It's so simple, elegant, and just plain wonderful - my absolute favorite summer dessert.
If you haven't made it yet, here's your reminder to do so, quick-quick.
Recipe for Strawberry Dream Tart
Crust
1 1/4 cups flour
2 - 3 T. sugar
1/2 cup butter, well chilled or frozen 30 minutes
1 egg yolk, lightly beaten
2 T. very cold water
1.Preheat oven to 375. In food processor combine flour, sugar. Add butter and process until mixture resembles coarse meal. Combine egg yolk and water. Gradually add to flour mixture and process until dough just holds together.
2.Press dough into flat disk and press into bottom and up sides of a 9-inch tart pan with removable bottom. Line crust with foil and fill with pie weights or dried beans.
3. Bake until edges are slightly browned, 15-18 minutes. Remove pie weights and foil and continue baking 5-8 minutes, until golden brown. Remove pie weights and cool on rack.
Lemon Cream Cheese Filling
3 oz. cream cheese, softened (usually use neaufatel-no noticeable difference)
1 T. fresh lemon juice
1 tsp. grated lemon zest
3/4 cup sugar
1 cup whipping cream
1/2 pound strawberries, sliced
1. In food processor, process cream cheese until fluffy. Add lemon juice, lemon zest and sugar. Process until smooth, scraping down sides of bowl as necessary.
2. In medium bowl, whip cream to soft peaks. Fold cream cheese mixture into whipped cream.
3. Place 1/2 of mixture in prepared pastry. Layer sliced strawberries over cream mixture and cover with remaining half of cream mixture.
4. Chill 3-5 hours.
Note: I rarely do this extra bit, and it's still the best ever.
Then there's this pretty little mini-sized variation on the same recipe.
Just right for showers, teas and the like.
Summer Dream Tart Redux
Reviewed by jembe
Published :
Rating : 4.5
Published :
Rating : 4.5
