Here’s how to make another one of my favorite desserts - a strawberry fruit tart, with some of the best and freshest strawberries I could find in New York! Honestly, this one's more like a combination of a cheesecake and a fruit tart, so if you like both of those, and you’re greedy and indecisive like me (lol), you’ll like this one for sure!
Also, since a lot of you were asking where I got my strawberries from, I got them from Oishii! Here's a link to their shop :)
www.oishiiberry.com/shop
INGREDIENTS
[Crust]
1 cup all-purpose flour, plus more for dusting
1/4 cup almond meal
1/2 cup powdered sugar
Pinch of salt
1 tablespoon lemon zest + orange zest
Splash of vanilla
5 tbsp unsalted butter, cubed and chilled
1 large egg
[Tart filling]
5 ounce cream cheese
1/4 cup heavy cream
1/4 cu sour cream
1/4 cup Sugar
Splash of vanilla
Squeeze of lemon
Lemon zest (optional)
1. Combine flour, almond meal, powdered sugar, salt, lemon zest in a food processor, pulse to combine.
2. Add the chilled butter to the food processor, and pulse until sandy. Add the egg and vanilla and pulse until the dough comes together in a ball.
3. Shape and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. Butter tart pan. Lightly flour work surface, and roll the dough out to about ¼-inch thick. Carefully transfer to the tart pan. Press the dough down and to the sides and trim the edges. Dock the crust with a fork and refrigerate for another 30 minutes. Preheat the oven to 350°F
5. Bake the tart for 30 - 40 minutes and transfer the tart pan to a cooling rack when done.
6. Combine cream cheese, sugar, sour cream, vanilla and lemon juice in bowl. Whisk until soft and fluffy. In a separate bowl, whip heavy cream until you see soft peaks and combine with cream cheese mixture.
7. Pour mixture into cooled tart shell and chill in refrigerator while preparing fruit toppings (around 30 minutes).
8. Layer on fruit as you’d like, and return to fridge for an hour to overnight, to let chill and set before serving!
Related video:
I Made My Favorite Lemon Meringue Tart From Scratch • I Made My Favorite Lem...
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15 авг 2020
