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Strawberry n' Cream Tart


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  • Crust
  • 1/2 cup butter or margarine, softened
  • 1/3 cup sugar
  • 1 1/4 cups all purpose flour
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • Filling
  • 1 (3 oz) package cream cheese, softened
  • 1/2 cup powsered sugar. (super fine)
  • 1/2 teaspoon almond extract
  • 1 cup whipping cream
  • Topping
  • 1 pint fresh strawberries, sliced, or fresh raspberries
  • 2 to 4 tablespoons strawberry or raspberry jelly, melted.



Step 1

Heat oven to 400 F. In small mixer bowl beat butter and sugar at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Add flour, milk and 1/2 teaspoon almond extract. Reduce speed to low, continue beating, scraping bowl often, until mixture leaves sides of bowl and forms a ball. Press dough onto bottom and up sides of greased 10 inch tart pan. Prick with fork. Bake for 10 to 15 minutes or until golden brown. Cool

In small mixer bowl combine cream cheese, powdered sugar and 1/2 teaspoon almond extract. Beat at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Gradually add whipping cream, continue beating until mixture is thick and fluffy (2 to 3 minutes). Spread mixture into cooled crust. Refrigerate at least 1 hour. Just before serving, arrange fruit on filling. Brush or drizzle melted jelly over fruit..

*I used the tenderflake premade pie crust.

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