Ingredients

The following ingredients have 4 Servings
  • 1 9" Pie Crust
  • 4 ounces cream cheese (softened to room temperature)
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon lemon zest (grated)
  • 3/4 cup sugar
  • 1 cup heavy whipping cream
  • 2 pounds strawberries (half for filling, half for topping.)

Instruction

  • Press pie dough into a 9" tart shell. With a fork dock the dough by piercing it along the sides and bottom. 
  • Place the dough in the refrigerator for for at 30 minutes. Several hours or even overnight is even better. Pre-heat oven to 400 degrees. Place a sheet of parchment paper over the dough. Fill the parchment covered tart shell with dried beans.
  • Bake the shell for 15 minutes. Remove the parchment paper and beans and cook for another 5 - 10 minutes or until crust is just starting to turn golden.
  • Let the shell cool on a wire rack.
  • In a food processor, process the cream cheese until fluffy. Add lemon juice, lemon zest and 3/4 cup sugar. Process until smooth. Scrape down sides of the processor with a rubber spatula as needed. 
  • Add the cream to the bowl of a stand mixer. Using the whisk attachment, whip to soft peak stage. Fold cream cheese mixture into whipped cream. 
  • Place half of this mixture into the cooled tart shell. Layer half the strawberries over the layer. Cover the strawberries with the remaining half of the cream/cream cheese mixture. 
  • Arrange whole, halved, or sliced strawberries over the top of the tart. Chill 3 - 5 hours before serving.