Ingredients
Method
- Combine flour, powdered sugar, and salt in a food processor. Pulse until mixed.
- Add butter cubes and pulse until the mixture resembles coarse crumbs.
- Add egg and pulse until dough forms. Remove from processor, shape into a disc, wrap in plastic, and chill for 1 hour.
- Roll dough into a 10-11” (25 cm) circle on a floured surface. Press into a 9” tart pan and prick with a fork. Freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 20 minutes or until edges are golden. Allow to cool completely.
- In a mixing bowl, combine heavy cream, half of the powdered sugar, and vanilla extract. Beat until stiff peaks form.
- In a separate bowl, beat cream cheese until smooth. Stir in the remaining powdered sugar and salt until combined.
- Fold whipped cream into the cream cheese mixture until smooth. Spread over the cooled tart crust.
- Top with fresh strawberries just before serving.
Nutrition
Notes
This tart is best served chilled with fresh strawberries on top just before serving to avoid excess moisture. Store covered in the fridge for up to 4 days, or freeze for longer storage.