The strawberries this year have been plump and sweet.
Kinda like me. Haha! We have eaten quarts and quarts of them and I managed to make a few jars of jam and freeze some more. I usually make several dozen jars of jam, but this year it just didn’t happen. Good thing I made a lot last year and we still have some in the pantry. This time of year when the weather warms, if I fix a dessert I want something light. I also prefer fruit based desserts in the Summer. This Strawberry Cream Cheese Tart is a crowd pleaser.
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I hate to see the end of Strawberry Season come to a close here in Eastern North Carolina. There will be strawberries all summer at the grocery stores, but they’re not the same as the succulent red beauties picked right off the vine, ripened to a flaming red right on the vine. No siree.
So while the pickings were good, I decided to make one of my fave desserts. This is a crowd pleaser at our annual neighborhood 4th of July Block Party, too. My babies always ask for seconds on this one. It has a creamy center of cream cheese and ricotta and a crust that is flaky and buttery. It’s my old stand-by tart crust.
I hope you love this yummy Summer Strawberry Dessert as much as we do. Hopefully it will become one of your family favorites, too.
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- 8 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/4 cup heavy cream
- 1 1/2 cups all-purpose flour plus 2 tablespoons, plus a bit more for rolling out the dough
- 1/2 teaspoon coarse salt
- (2) 8oz. packages cream cheese, softened
- 24 ounces whole ricotta cheese
- 1 cup white granulated sugar
- 1 package Knox gelatin
- ¼ cup cold water
- zest of 1 lemon
- ½ cup fresh squeezed lemon juice, heated in the microwave to extra warm
- 2 pounds strawberries, sliced
- I small jar strawberry jam
- 1 teaspoons water
- 1) Process the butter, cream cheese, and cream using a food processor or electric mixer. You cna also process by hand and a pastry cutter but make sure all the ingredients are thoroughly combined.
- 2.) Add the flour and salt. Continue processing until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide dough into 2 pieces. Flatten into disks with the palm of your hand and wrap each disc in plastic wrap. Refrigerate discs a minimum for of 30 minutes before rolling out. If the dough has been left to chill overnight, remove dough from fridge at least 15 minutes before rolling out.
- 3.) Rub flour all over a rolling pin. Working with a single dough disk at a time, place the disk on your clean, well-floured surface. Apply some pressure with the rolling pin and roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Re-flour the work surface and rolling pin as needed. Turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter. You want a thin but not transparent.
- 4.) Roll the dough onto the rolling pin, transfer over the top of your pie pan or tart pan. Lay on top and roll the dough out over the tin. Press in place and trim the edges or crimp, as desired.
- 5.) Bake in a pre-heated 400 degree oven for about 15 minutes or until golden brown. Remove and allow to completely cool.
- 1.) In a stand mixer or using a hand mixer, add the softened cream cheese and sugar into the bowl and beat together until well incorporated and smooth. Add the ricotta cheese and continue to beat on the medium speed. Beat the mixture for at least 30 seconds or so to throughly combine.
- 2.) In a small bowl dissolve the gelatin in the ¼ cup of water. Add the warmed lemon juice and stir until the mixture is cool, syrupy and lump-free. Add the cooled gelatin-lemon juice mixture to the cheese mixture and beat together to combine.
- 3.) Pour the cheese filling into the baked, cooled crust and smooth the top. Transfer the tart to the refrigerator for several hours or overnight to firm up. Arrange the sliced strawberries on the firm cream cheese-ricotta filling in any pattern desired. Add the optional glaze below, or keep as is and refrigerate until ready to serve.
- 4.) Optional Glaze: Heat jar of strawberry jam with water until smooth. Using a pastry brush, brush the fruit with the melted jam. Refrigerate until ready to serve.
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More great Summer Desserts from The Everyday Home!
Grilled Angel Food Cake with Fruit and Vanilla Almond Custard Sauce
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This looks delicious. This screams summer and I am going to give this a try.
View CommentThis looks so good. When we lived in TX, we would eat strawberry tarts often. I’m making this! Thanks so much for sharing!
View CommentThis looks so yummy! I know what I am doing with my fresh strawberries!
View CommentThat pie looks scrumptious. Made me want a slice right now. ?
View CommentThat looks delicious!
View CommentYummy – I want to grab the screen and take a bite!!
View CommentDoes this recipe make two tarts? You mention rolling out one disk of dough but not the second one.
View CommentYes, it does make two crusts. You could half the Crust Recipe but I just keep the other frozen until needed. Sorry I need to add that info thanks for bringing that to my attention.
View CommentCan’t wait to try this! Going to make it at the beach next week!
View CommentBarb, This one looks like a winner. Thanks for sharing. I have a container of riccotta in the fridge right now. My favorite Polly-O in the yellow container.
View CommentCan’t wait to make this for my family. My mouth is watering just looking at the picture. Thanks for the recipe.
View CommentThis looks delicious. I”m going to pick up the ingredients for this to try it this weekend. Thank you!
View CommentEveryone else posted that it looks yummy, well I know it is YUMMY! I love it! Thanks so much! (So glad I read the comments and realized the crust should be divided; thanks bunches!)
View CommentThis looks fantastic! So Yummy! Sharing on FB & Pinned! Thank you for sharing on Merry Monday! Have a great week!
View CommentKim
Barb, your recipes are so delicious!
I finally managed to find the donut pans yesterday at a specialty kitchen store! Now, I’m going to make your baked blueberry donuts with the lemon glaze! I know they are going to be wonderful! The gal who helped me find the pans wants me to bring her a donut — and the recipe! I gave her your website!
Hope you are having a great day! Thanks for the great recipes!
Blessings!
View CommentThe recipe looks so good that I chose it as my favorite this week! I’ll be pinning it and also pinning a few of your other projects as a way to say thank you for joining Delicious Dishes Recipe Party!
View CommentI’ve got strawberries in my garden and need some good recipes. This looks like a good one to try!
View CommentStrawberries and cream cheesecake are one of my favorite summer desserts. Definitely got to give your delicious tart recipe a try. Thank you for linking up with us at the #HomeMattersParty this week.
View CommentThe strawberry tart looks so delicious! Strawberry season is over here, but I will have this recipe handy for next year.
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