Fresh Strawberry Tart With Lemon Cream

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Fresh Strawberry Tart With Lemon Cream

Healthy Elizabeth

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 8 people

Equipment

• 9½ inch fluted tart pano or pie dish

Ingredients

  

For the crust

• 7 ounces Simple Mills Honey Cinnamon Sweet Thins or graham crackers
• 6 tbsp unsalted butter, melted
• 3 tbsp brown sugar or coconut sugar
• ¼ tsp sea salt

For the filling

• ¾ cup heavy cream
• 2 tbsp powdered sugar
• 8 oz marscapone cheese or cream cheese
• 4 oz cream cheese, softened
• ½ cup lemon curd
• ½ lemon, zest and juice Reserve the other half and make it into thin slices for topping the tart
• 1 pint fresh strawberries or another berry

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Instructions

 

Make the crust

• Preheat the oven to 350℉.

  Place the sweet thins, salt, and sugar in the bowl of a food processor and process until the mixture resembles coarse crumbs.

  Then add the melted butter and process again until the mixture resembles sand.
• Press the crumbs into a fluted tart pan and press them down firmly with the back of a measuring cup.

  Bake in the preheated oven for 8-10 minutes until golden, then place on a cooling rack and let cool before filling.

Make the filling

• Beat the heavy cream, cream cheese, and powdered sugar together until soft peaks have formed and the mixture is creamy, about 3 minutes.

  Then, add the mascarpone cheese, lemon curd, lemon juice, lemon zest, and mix on low speed until everything is just combined.

  *Be careful not to overmix.
• Pour the mixture into the cooled, prepared crust and chill for 2-3 hours.
• Before serving, add hulled and halved strawberries and lemon slices to the center of the tart.

  Enjoy within 2-3 days!

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