Recipe of Today: Strawberry Tart

Recipe of Today: Strawberry Tart


For The Crust:

  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ tsp sea salt
  • ½ cup unsalted butter
  • 1 egg yolk
  • 2 tbsp ice water

For The Filling and Topping:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • 2 cups strawberries, sliced


  • Preheat oven to 375°F.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, whisk together the flour, sugar, and sea salt. Add melted butter and stir on low speed until the mixture becomes crumbly. Add in the egg yolk and ice water and mix on low speed until the dough comes together.
  • Remove the dough from the mixer and shape it into a ball. Flatten it into a disk and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
  • After 30 minutes, remove the dough from the refrigerator and roll it out into a 10-inch circle on a floured surface.
  • Transfer the dough to a 10-inch tart pan and trim off any excess dough. Press the dough into the bottom and sides of the pan.
  • Prick the bottom of the tart crust with a fork and bake for 15-20 minutes or until lightly golden. Allow the crust to cool completely.
  • While the tart crust is cooling, prepare the filling. Turn on your Kitchenin KM50 Stand mixer, beat the cream cheese until creamy. Add in the powdered sugar and vanilla extract and beat until well combined. Slowly pour in the heavy cream and beat on high speed until the mixture becomes thick and creamy.
  • Pour the filling into the cooled tart crust and spread it evenly. Arrange the sliced strawberries on top of the filling in a circular pattern.
  • Chill the tart in the fridge for at least 1 hour before serving. Enjoy!

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