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Easy Creamy Strawberry Tart Recipe Perfect for Summer Desserts

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A quick and easy summer dessert featuring a buttery crust, silky cream cheese filling with vanilla and lemon zest, topped with fresh strawberries. Perfect for family gatherings and sweet treats.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice-cold water
  • Pinch of salt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • ⅓ cup (40g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 cups (300g) fresh strawberries, hulled and halved
  • Optional: 1 tablespoon apricot jam (for glazing)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs (pea-sized bits are good). This should take about 5 minutes. Be careful not to warm the butter too much.
  2. Stir in the egg yolk, then add ice water one tablespoon at a time, mixing gently until the dough just starts to come together. It should hold when pressed but still be slightly crumbly. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up.
  3. Preheat oven to 350°F (175°C) while the dough chills.
  4. Lightly flour your surface and rolling pin, then roll the dough into a circle about 12 inches (30cm) wide. Carefully transfer it to your tart pan, pressing into the edges and trimming any excess. Use a fork to prick the bottom all over to avoid puffing.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden and crisp. Let cool completely (about 20 minutes).
  6. In a large bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy (about 3 minutes). Add vanilla extract and lemon zest, mixing well. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until fully combined and creamy.
  7. Spread the cream filling evenly over the cooled crust. Arrange the halved strawberries on top in concentric circles or your favorite pattern.
  8. Optional: Warm the apricot jam with a splash of water in a small saucepan or microwave until runny. Brush lightly over the strawberries to give a shiny finish and help keep them fresh.
  9. Refrigerate the tart for at least 1 hour before serving so the filling sets nicely and flavors meld.

Notes

Keep butter and dough cold to avoid tough crust. Blind bake crust to prevent sogginess. Chill tart before serving for best texture. Use fresh ripe strawberries or macerate frozen ones with sugar. Optional apricot jam glaze adds shine and freshness.

Nutrition

Keywords: strawberry tart, creamy tart, summer dessert, easy tart recipe, fresh strawberries, cream cheese filling, buttery crust

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