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Strawberry and Lemon Cream Tart

Strawberry season is here and that means our home is filled with lots of goodies made with fresh strawberries! When your fruit is in season like this, you don't need to add a lot of sugar.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: mini tarts, strawberry and lemon cream tart, strawberry and lemon cream tart recipe, tart recipes
Servings: 8 servings

Ingredients

Crust

  • 1 1/4 unbleached flour
  • 1/4 tsp cardamom Buy cardamom here
  • 1/2 tsp pink salt or sea salt
  • 3 tbsp sugar
  • 1 stick real butter very cold
  • 4-6 tbsp ice water

Filling

  • 1 block cream cheese at room temperature
  • 1/3 cup sour cream
  • 1/2 cup whipping cream
  • 1 Tbsp lemon juice
  • Lemon zest from 2 whole lemons large
  • 5-6 Tbsp powdered sugar

Topping

  • 3 cups sliced strawberries
  • 1 tbsp sugar
  • 1/4 tsp cardamom

Instructions

Crust

  • Pre-heat oven to 350
  • In a bowl mix flour, sugar, salt, and cardamom.
  • Cut in cold butter with a pastry cutter.
  • When butter resembles a coarse meal, add in ice water one tablespoon at a time mixing with a spoon until the mix starts to come together. (make sure not to add too much water or the dough won't be flaky)
  • When it starts to come together, press together with your hand. The dough will come together, it should only take a couple of minutes.
  • Cover dough or place in a bag and put in the refrigerator for about 20 minutes or up to 48 hours.
  • Place dough on a floured surface. (If the dough was in the refrigerator for more than an hour let sit at room temp for a few minutes.)
  • With a rolling pin roll out dough until its a 1/4 inch thick.
  • Place in the tart pan and take off any excess dough. If you are using mini tart pans use something a little bigger than the circle on your tart pan to cut them out. (I use a large glass.)
  • With a fork poke some holes in the bottom of the crust and weigh the bottom of the crust down with pie crust weights or an oven-safe plate or pan.
  • Bake crust 20-25 minutes or until lightly brown. Set aside and allow the crust to cool completely.

Filling

  • Place all ingredients for filling in a medium-size bowl.
  • With a hand mixer, mix on medium-high for 6-8 minutes, until smooth. (You must mix entire time because of the whipping cream.)
  • Place in the refrigerator while you prepare topping.

Topping

  • In a small mixing bowl slice strawberries.
  • Sprinkle sugar and cardamom over them.
  • Stir.
  • Assemble
  • Pour filling into a completely cool pie crust. Smooth with a rubber spatula.
  • Arrange sliced strawberries on top as shown in the pictures.
  • Place a whole strawberry in the middle.
  • Serve cold, and store the tart in the refrigerator.
  • If you are using mini tart pans you can decorate each one individually.