Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Strawberry Cream Cheese Tart
Buttery graham cracker crust topped with cream cheese filling and fresh strawberries.
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Chilling
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
576
kcal
Author
Kate @ I Heart Eating
Ingredients
Graham Cracker Crust
1
c
. butter
softened
1/4
c
. granulated sugar
1/4
c
. brown sugar
1/4
c
. honey
1 ½
c
. all-purpose flour
1
c
. whole wheat flour
1/2
tsp
. salt
1/2
tsp
. baking soda
1/2
tsp
. ground cinnamon
Cream Cheese Pastry Cream
1 ½
c
. milk
, divided
1/2
c
. granulated sugar
, divided
6
large egg yolks
1/4
c
. cornstarch
8
ounce
package cream cheese, softened and cut into cubes (reduced-fat is ok)
1
tsp
. vanilla extract
Strawberries
3
c
. strawberries
Instructions
To make the graham cracker crust, cream butter with granulated sugar, brown sugar, and honey in the bowl until mixture is smooth and well-combined.
Add remaining crust ingredients, and stir until combined, scraping down the sides of the bowl as needed.
Form dough into a disk, and wrap with plastic wrap.
Chill dough at least 1 hour, or until dough is firm.
Lightly flour a surface, and roll out dough to a 14-inch round.
Place dough in an 11-inch tart pan with a removable bottom.
Prick the dough all over with a fork.
Chill dough for 30 minutes.
Preheat oven to 325 F.
Bake chilled crust until golden golden brown and set, about 30 minutes.
Cool on a wire rack.
To make the cream cheese pastry cream, combine 1 cup milk and 1/4 cup sugar in a medium saucepan.
Bring milk mixture just to a simmer over medium heat. Remove from heat.
In a separate medium bowl, whisk together yolks, cornstarch and remaining 1/4 cup sugar.
Add remaining 1/2 cup cold milk to yolk mixture, and whisk until smooth.
Add 1/4 cup hot milk mixture to egg mixture, whisking constantly to combine.
Add another 1/4 cup hot milk to egg mixture, whisking constantly until combined.
Whisk egg and milk mixture back to remaining hot milk in saucepan.
Bring entire mixture to a boil, whisking constantly. Cook 1 to 2 minutes, until thickened.
Remove from heat, and stir in cream cheese and vanilla until smooth and well-combined.
Let pastry cream cool to about room temperature, and then cover the surface directly with plastic wrap to prevent a skin from forming.
Refrigerate until cold.
To assemble, spoon or pipe pastry cream into tart shell, smoothing surface as needed.
Arrange strawberries over pastry cream.
Chill slightly before serving.
Notes
*Nutrition facts are estimates.
Nutrition
Serving:
1
g
|
Calories:
576
kcal
|
Carbohydrates:
73
g
|
Protein:
8
g
|
Fat:
28
g
|
Saturated Fat:
16
g
|
Cholesterol:
212
mg
|
Sodium:
457
mg
|
Potassium:
258
mg
|
Fiber:
3
g
|
Sugar:
39
g
|
Vitamin A:
985
IU
|
Vitamin C:
31.8
mg
|
Calcium:
101
mg
|
Iron:
2.3
mg