Tuesday, May 15, 2012

Strawberry Tart with Lemon Cream

Strawberry Lemon Cream tart (2)
Mmmm, seriously friends, sometimes it is so nice having a husband who loves to bake. (And sometimes it’s a curse… my hips and thighs do not thank him.)  He recently checked out a few baking books from our library and has been creating delicious treats on the weekends.
Strawberry Lemon Cream tart (7)
This recipe comes from The Craft Of Baking
  • 8 oz. unsalted butter, cut into small pieces
  • 8 oz. cream cheese, cut into small pieces
  • 3 Tbsp. sugar
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1/2 teaspoon kosher salt
In a standing mixer, beat the butter, cream cheese, and sugar on medium speed until smooth.  Add the flour and salt, and mix until just combined.  Turn out the dough onto a clean lightly floured work surface. Divide it in half and shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour.  Roll out the dough into the shape of your tart pan and then press the dough into the edges of the pan.  Use a fork to prick the bottom of the dough al over. Freeze until firm, about 10 minutes.
PREHEAT the oven to 350 degrees.
Line the chilled tart shell with parchment paper or foil leaving at least 1 inch of excess on the sides. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 15 to 20 minutes. After baking remove the parchment paper and pie weights/beans. Return the crust to the oven and continue to bake for 15 to 20 minutes more, until it is golden brown all over. Transfer the tart pan to a wire rack and let it cool completely.
  • 1 cup heavy cream
  • Lemon Curd (recipe here)
  • 2 pints fresh strawberries, hulled and cut in half
In a large medium mixing bowl, whip the heavy cream until it becomes thick enough to hold a peak. Fold half of the whipped cream into the lemon curd, and then fold in the other half. Pour the lemon cream mixture into the tart shell and spread it out evenly. Place the strawberries on top, close together, and cut side down. Cover the tart with plastic wrap and chill in the refrigerator until cold. about 1-4 hours. Remove the outer ring of the tart pan before serving.
Strawberry Lemon Cream tart (9)