It’s strawberry season. And when berries are at their peak, it’s best to fool with them as little as possible. Enter this fresh and easy Strawberry Cream Cheese Tart. Strawberries and cream cheese are a natural combo. Add lime juice, and you have a home run.
The filling is a five-minute, no-cook, creamy custard made with sweetened condensed milk, cream cheese and lime juice. It’s a handy recipe to have in your arsenal, as it works well as a fruit dip, cupcake filling or no-churn ice-cream base. The crust is made from crushed shortbread cookies and butter. The topping? At its best, it’s nothing more than small, perfectly ripe, local strawberries.
To change this recipe into fun two-bite tartlets, make your own crust by rolling out refrigerated pie dough and cutting into 3-inch circles. Press the dough rounds into standard-size muffin tins and bake until light golden. Fill with the lime custard and top with a perfect strawberry.
Strawberry Cream Cheese Tart
1 (10-ounce) package shortbread cookies, crushed (about 2 1/2 cups)
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
2 teaspoons finely grated lime rind (about 1 medium lime)
1/2 cup fresh lime juice (about 5 medium limes)
1 to 2 pints small fresh strawberries, hulled
Powdered sugar (optional)
1. Preheat oven to 350F.
2. Combine cookie crumbs and melted butter in a bowl. Stir well, until crumbs are evenly moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie pan, 10-inch tart pan or an 11 x 8-inch rectangular tart pan. Bake until crust is firm, 7 to 10 minutes.
3. With an electric mixer, beat milk, cream cheese, lime rind and lime juice until smooth.
4. Spoon cream cheese mixture into crust. Top with strawberries. Refrigerate until serving time. If using, sprinkle with powdered sugar just before serving. Serves 10.
Per serving: 450 calories, 27g fat, 70mg chol., 7g prot., 43g carbs., 3g fiber, 290mg sodium
Photo Credit: Mark Boughton Photography / styling: Teresa Blackburn