Summer Strawberry Cream Cheese Tart with Almond Crust
This light and fruity strawberry tart combines a crispy almond crust with a creamy, fresh cream cheese filling and juicy, sweet strawberries. It's perfect for warm days and delights with its irresistible combination of texture and flavor. You'll love how easy it is to make and how refreshing it tastes!
Preparation
40 min.
Cook / Bake
20 min.
Servings
12
Calories
320 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
Almond Crust
- 150 gall-purpose flour
- 75 gground almonds
- 75 gcold butter(cut into cubes)Milch
- 50 gpowdered sugar
- 1 pinchsalt
- 1 largeegg yolk
Cream Cheese Filling
- 400 gcream cheese(full-fat)
- 100 gpowdered sugar
- 1 teaspoonvanilla extract
- 1 lemonlemon zest(from 1 organic lemon)
- 100 mlheavy cream
- 2 tablespoonsgelatin powder(or 4 sheets of gelatin)
Topping
- 500 gfresh strawberries(hulled and halved)
- tablespoonsstrawberry jam(for glazing (optional))
Instructions
For the almond crust, combine flour, ground almonds, powdered sugar, and salt in a large bowl. Add the cold butter cubes and egg yolk. Knead quickly with your hands or a food processor until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch (24 cm) tart pan. Roll out the chilled dough on a lightly floured surface to fit the tart pan, including the sides. Press the dough firmly into the pan. Prick the bottom several times with a fork.
Bake the almond crust for 15-20 minutes, or until lightly golden brown. Let it cool completely on a wire rack.
For the cream cheese filling, in a medium bowl, beat the cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Prepare the gelatin according to package instructions. If using powder, dissolve it in 2-3 tablespoons of hot water. If using sheets, soak in cold water, then squeeze out and dissolve in a small amount of hot water. Gradually stir the dissolved gelatin into the cream cheese mixture, ensuring it's well combined.
Pour the cream cheese filling into the cooled almond crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until the filling is set.
Before serving, arrange the fresh strawberries on top of the chilled tart. If desired, gently warm the strawberry jam and brush it over the strawberries for a beautiful glaze and added shine.
Slice and serve this delightful summer strawberry cream cheese tart. Enjoy!
💡 Tipp
Nutrition per serving
Calories
320 kcal
Protein
6 g
Carbohydrates
32 g
Fat
19 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/summer-strawberry-cream-cheese-tart-with-almond-crust
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