Strawberry Tart
A beautiful cream cheese tart topped with fresh strawberries and whipped cream.
Ingredients
- 2 sheets of puff pastry
- 2-3 cups fresh strawberries
- 16 ounces cream cheese, room temperature
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon water
- whipped cream (optional garnish)
Instructions
- Preheat your oven to 425 degrees
- Press one sheet of puff pastry into a deep pie dish and poke holes throughout the base with a fork
- Trim away any excess dough
- In the bowl of a stand mixer, whip together 2 8oz packages of room temperature cream cheese and 1 cup of granulated sugar until smooth and creamy
- Add 2 teaspoons of vanilla extract and 1 tablespoon of fresh lemon juice. Mix to combine
- Add 2 eggs and mix until all of the ingredients are fully incorporated
- Transfer the cream cheese mixture into the pie dish
- Gently fold over the edges of the puff pastry (see photo/instructions above)
- To make the braids, cut six 3/4 inch strips longwise from a full length sheet of puff pastry
- Form two braids by loosely braiding three strips, gathering them together at the top and bottom of each braid
- Gently place them around the edge of the pie dish and press them onto the excess puff pastry
- Whisk together the remaining egg and 1 teaspoon of water in a small bowl
- Brush both braids with the egg wash
- Bake on a middle rack at 425 degrees for 35-40 minutes or until the filling has set and the pastry is puffed and golden brown
- Transfer the pie dish onto a cooling rack
- Top with strawberries and whipped cream