This cream cheese strawberry tart is placed in an easy-to-make almond shell prepared by baking, while the filling is no-bake. Top it with sliced fresh strawberries.
Use Fresh Strawberries for Strawberry Tart
I like strawberries year-round but prefer fresh ones when they ripen in the local fields in spring. Unfortunately, the shelf life of freshly-picked strawberries can be short, and it is tempting to buy more than I can actually use, which I do every time! This strawberry tart is great for using up extra strawberries. It is a classic recipe, easy to make, and looks pretty when finished.
Subtle Lemon Flavor
The tart filling has lemon zest and a tablespoon of lemon juice. While not overly tart from lemon, this dessert has a subtle lemon flavor mixed with the cream cheese and cream mixture.
Make an Almond Crust for this Strawberry Tart
The crust for this tart is made from almond flour, which is naturally gluten-free. However, you can substitute the almond flour with graham crackers or crushed vanilla wafers. The crust is pressed into the tart pan and baked. Be sure to cool it before spooning in the cream cheese filling so you don’t melt it.
Use a Tart Pan or Pie Dish
Although the recipe calls for a tart pan with a removable rim, you can use a 9-inch pie dish instead. But give the shallow tart pan a try! I’ve found that this crust holds together well when removing the outer rim of the pan. It is pretty served on a pedestal cake plate.
Other Recipes You Might Like
Click on each name to link to the recipe.
- Strawberry Glazed Pie
- Strawberry Pineapple Salsa
- Strawberry Cupcakes
- Strawberry Pretzel Salad
- No-Bake Strawberry Lemon Pie
- Strawberry Almond Trifle
- Red, White & Blue Strawberry Pie
- Strawberry Vinaigrette
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Servings |
slices
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- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/3 cup powdered sugar
- 6 tablespoons butter, cubed
- 1 8-oz package cream cheese, softened
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1 cup heavy whipping cream
- 2 cups or more fresh strawberries, sliced
Ingredients
Crust Ingredients
Filling Ingredients
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- Preheat the oven to 350°F. Grease a tart pan that has a removable bottom.
- Place all the crust ingredients in a food processor and blend until the mixture is well mixed but coarse.*
- Press crust mixture firmly into the greased tart pan.
- Bake 15 to 20 minutes, or until lightly browned.
- Cool completely (approximately 30 minutes).
- In a glass or metal bowl, beat whipping cream until stiff peaks form. Set aside.
- In a separate bowl, add 1 tablespoon granulated sugar to the sliced strawberries and stir until coated. Let sit for at least 5 minutes.
- In mixing bowl, beat the cream cheese at medium speed until smooth.
- Add lemon zest, lemon juice and ½ cup of granulated sugar. Beat until blended well, scraping down sides of the mixing bowl.
- Gently fold in the whipped cream until well blended with the cream cheese mixture.
- Place the cream cheese mixture into the cooled tart shell and spoon the prepared strawberries over top.
- Remove the tart rim before serving by holding the bottom of the pan and pulling down on the ring.
*In the absence of a food processor, you can use a pastry cutter to cut the butter into the dry crust ingredients and mix well with your hands.