A few months ago, I dropped a good chunk of change at Ideal Wedding–Not for wedding supplies or anything like that, but because that’s the baking shop where I found my Shamrock sprinkles, and when I had more money, I picked up a few things that I’ve been too poor to buy. One of them was a rectangular tart pan. And with it, I made an Easy Strawberry Cream Cheese Tart.
I made a graham cracker crust, added some cream to the cream cheese, and topped it with some of the strawberries I bought at the grocery store.
I daresay it’s one of the better desserts I’ve done in awhile.
- 8-9 sheets graham crackers
- 2 Tbsp. sugar
- 2 Tbsp. butter, melted
- 3 tsp. water
- 1 8-ounce block cream cheese, room temperature
- ¼ C sugar
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2 oz. heavy cream
- 2½-3 C strawberries, washed, hulled and sliced thin
- Preheat the oven to 350 degrees F.
- Break the graham crackers into smaller pieces, then place in a food processor. Pulse until small crumbs have formed. Add the sugar, melted butter, and water, and pulse until the mixture is combined and moistened.* Press the crumbs into a 9-inch tart pan with a removable bottom, and bake 10 minutes. Cool completely on a wire rack before filling.
- Beat the cream cheese on high speed with a mixer. Add in the sugar and the extracts and continue beating until combined. On low speed, slowly stream in the heavy cream. Once added, return the speed to high, and whip for about a minute, until the mixture becomes thickened and fluffy.
- Spread the cheese mixture in the tart shell. Top with the strawberries, and chill at least an hour before removing the tart and serving.
Although…If I were to make this again, I’d probably go with a pâte brisée or shortcrust pastry, rather than the graham cracker crust. It’s good, don’t get me wrong, but I think I’d like this even more with a traditional pastry crust.