Fresh Strawberry Tart With Lemon Cream
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
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!