Strawberries and Cream Tart

Cuisinart original

This recipe is definitely for the strawberry lovers, as strawberries are in each element of this
surprisingly light-tasting tart.


Yield: one 9- to 10-inch tart, about 12 servings


¼    cup dehydrated strawberries
1    cup unbleached, all-purpose flour
½   teaspoon kosher salt
8    tablespoons (1 stick) unsalted butter,
      cold and cut into ½-inch cubes
2    tablespoons ice water
1    quart fresh strawberries, hulled
¼    cup dehydrated strawberries
½    cup confectioners’ sugar
8     ounces (1 standard package)
       cream cheese, cut into 4 pieces,
       room temperature
¼    teaspoon pure vanilla extract
¼    teaspoon fine sea salt
¼    cup heavy cream, more if needed

Nutritional information

Nutritional information per serving:
Calories 193 (60% from fat) • carb. 17g • pro. 2g • fat 13g sat. fat 8g • chol. 36mg • sod. 103mg • calc. 176mg • fiber 2g


1. Prepare the crust. Insert the chopping blade into the work bowl of the food processor. Add the dehydrated strawberries, flour, and salt, and process on High until the strawberries are finely ground. Add the cubed butter over the top of the flour mixture. Pulse until the mixture resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together. Form the dough into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
2. Once the dough is sufficiently chilled, remove and roll out to a ¼-inch to ½-inch thickness. Fit into a 9- or 10-inch tart pan and put into the freezer to chill for 30 minutes.
3. Preheat oven to 375°F with the rack in the middle position. Once the tart shell has chilled, remove and dock the bottom of the tart shell using the tines of a fork (you want to make indentations, but not fully pierce through). Line the shell with parchment paper or foil and weigh down with pie weights or dried rice or dried beans. Put into the preheated oven and bake until the bottom is no longer wet. Carefully remove the parchment/foil and weights and return to the oven until the tart shell is fully baked – it will be nicely browned at the edges and crisp. Fully cool while preparing the other components of the recipe.
4. Insert the medium slicing disc into the work bowl. Slice the strawberries. Remove and reserve.
5. Prepare the filling. Remove the slicing disc and insert the chopping blade. Add the dehydrated strawberries and process on High until finely ground. Add the sugar, cream cheese, vanilla, and salt. Process on Low until combined. Scrape down the sides of the bowl. While processing on Low again, slowly add the heavy cream until the desired consistency is achieved (it should be very smooth, but not runny).
6. Spread the strawberry-cream cheese filling into the cooled tart shell and then fan the sliced strawberries decoratively over the top.