Easy Strawberry Cream Cheese Tart Recipe (2024)

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For the Tart Crust

1. 8 tablespoons unsalted butter, room temperature
2. 4 ounces cream cheese, room temperature
3. 1/4 cup heavy cream
4. 1 1/2 cups all-purpose flour plus 2 tablespoons, plus a bit more for rolling out the dough
5. 1/2 teaspoon coarse salt

For the Tart Filling

1. (2) 8oz. packages cream cheese, softened
2. 24 ounces whole ricotta cheese
3. 1 cup white granulated sugar
4. 1 package Knox gelatin
5. ¼ cup cold water
6. zest of 1 lemon
7. ½ cup fresh squeezed lemon juice, heated in the microwave to extra warm
8. 2 pounds strawberries, sliced

OPTIONAL TART GLAZE

1. I small jar strawberry jam
2. 1 teaspoons water

For the Crust

1. 1) Process the butter, cream cheese, and cream using a food processor or electric mixer. You cna also process by hand and a pastry cutter but make sure all the ingredients are thoroughly combined.
2. 2.) Add the flour and salt. Continue processing until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide dough into 2 pieces. Flatten into disks with the palm of your hand and wrap each disc in plastic wrap. Refrigerate discs a minimum for of 30 minutes before rolling out. If the dough has been left to chill overnight, remove dough from fridge at least 15 minutes before rolling out.
3. 3.) Rub flour all over a rolling pin. Working with a single dough disk at a time, place the disk on your clean, well-floured surface. Apply some pressure with the rolling pin and roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Re-flour the work surface and rolling pin as needed. Turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter. You want a thin but not transparent.
4. 4.) Roll the dough onto the rolling pin, transfer over the top of your pie pan or tart pan. Lay on top and roll the dough out over the tin. Press in place and trim the edges or crimp, as desired.
5. 5.) Bake in a pre-heated 400 degree oven for about 15 minutes or until golden brown. Remove and allow to completely cool.

FOR THE FILLING

1. 1.) In a stand mixer or using a hand mixer, add the softened cream cheese and sugar into the bowl and beat together until well incorporated and smooth. Add the ricotta cheese and continue to beat on the medium speed. Beat the mixture for at least 30 seconds or so to throughly combine.
2. 2.) In a small bowl dissolve the gelatin in the ¼ cup of water. Add the warmed lemon juice and stir until the mixture is cool, syrupy and lump-free. Add the cooled gelatin-lemon juice mixture to the cheese mixture and beat together to combine.
3. 3.) Pour the cheese filling into the baked, cooled crust and smooth the top. Transfer the tart to the refrigerator for several hours or overnight to firm up. Arrange the sliced strawberries on the firm cream cheese-ricotta filling in any pattern desired. Add the optional glaze below, or keep as is and refrigerate until ready to serve.
4. 4.) Optional Glaze: Heat jar of strawberry jam with water until smooth. Using a pastry brush, brush the fruit with the melted jam. Refrigerate until ready to serve.