This pretty Strawberry Cream Tart is brimming with flavor from vanilla, macadamia nuts, and a crispy graham cracker crust.
Strawberry Cream Tart
Makes 1 (9-inch) tart
- 1¼ cups graham cracker crumbs
- ½ cup finely chopped roasted salted macadamia nuts
- ⅓ cup granulated sugar
- ⅔ cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ⅔ cup Strawberry Syrup, divided (recipe follows)
- 1 pound fresh strawberries, hulled and sliced
- Preheat oven to 350°. Spray a 9-inch round removable-bottom tart pan with cooking spray.
- In a medium bowl, stir together cracker crumbs, nuts, granulated sugar, and melted butter. Press mixture into bottom and up sides of prepared pan, and place pan on a rimmed baking sheet.
- Bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.
- In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until combined. Add cream and ⅓ cup Strawberry Syrup, and beat at high speed just until stiff peaks form. Spread mixture into prepared crust, and arrange strawberry slices on cream cheese mixture. Cover and refrigerate for at least 1 hour before serving or for up to 4 hours. Drizzle remaining ⅓ cup Strawberry Syrup onto tart just before serving.
Kitchen Tip: Pulse the strawberry syrup only three times. Overblending it will incorporate too much air in the syrup, making it a frothy pale pink instead of a thick red.
Strawberry Cream Tart
Makes about 1½ cups
- 1 pound fresh strawberries, hulled and chopped
- ½ cup sugar
- ¼ cup water
- ⅛ teaspoon salt
- 1 teaspoon fresh lemon juice
- In a medium saucepan, bring strawberries, sugar, ¼ cup water, and salt to a boil over medium heat. Reduce heat, and simmer until strawberries are just tender, about 12 minutes. Remove from heat, and let cool completely. Stir in lemon juice.
- Pour strawberry mixture into the container of a blender; pulse 3 times. Strain mixture through a fine-mesh sieve into a small bowl, gently pressing solids with a spatula to extract as much liquid as possible. Cover and refrigerate for up to 1 week.
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