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Strawberry Tart

Prep Time:8 Hours
Cook Time:45 Minutes

Nutritional Information

This tart has a cookie crust and is layered with strawberries, cream cheese and a crumble topping.


  • Tart Crust
  • 1/4 cup slivered almonds
  • 3 ounces powdered sugar, sifted
  • 10 1/2 ounces all purpose flour
  • 1/4 teaspoon salt
  • 8 ounces unsalted butter, cold, cut into small pieces
  • 2 egg yolks
  • vanilla, to taste
  • Almond Crumb Topping
  • 7 ounces all purpose flour
  • 2 1/2 ounces sugar
  • 1/4 teaspoon baking powder
  • 1 ounce slivered almonds, coarsely chopped into 1/4-inch pieces`
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 ounces unsalted butter, melted
  • Filling:
  • 1 pound cream cheese, softened
  • 4 ounces powdered sugar, sifted
  • 1 teaspoon lemon juice
  • vanilla, to taste
  • 1 pound strawberries, rinsed, hulled and halved or quartered if large, or left whole if very small
  • powdered sugar, for garnish
  • whipped cream, as desired


  • 1. Tart Crust: Combine the almonds and confectioners’ sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a thin metal spatula to scrape away any of the mixture caked up in the corner where the bottom meets the side of the bowl. Add the flour and salt and pulse a couple of times to mix. (If not using the nuts, start here and add the sugar.) Add the butter and pulse again repeatedly until no visible pieces of butter remain. Add the yolks and vanilla and pulse again until the dough forms a ball. Invert the dough to a floured surface and carefully remove the blade. Divide the dough into 2 equal pieces. Shape each piece of dough into a thick disk and wrap individually in plastic wrap. Refrigerate until firm, at least 1 hour. To form a tart crust, remove one of the pieces of dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch. Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed. Stamp out 3
  • 2. Sprinkle the crusts with coarse ground sugar. Preheat the Egg to 350º using indirect heat. Bake the tart crust for 10 minutes, then remove the paper and beans from the tart shell and Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes.
  • 3. For the topping, in a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Stir in the almonds. Use a rubber spatula to stir in the butter. Let the mixture stand for a few minutes, then use your fingertips to break the mixture into 1/4- to 1/2-inch crumbs. Scatter the crumbs on a grill safe pan.
  • 4. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes. Cool the crust and the topping on racks. If the crumbs have clumped together during baking, let them cool completely and then use a bench scraper or table knife to chop them coarsely.
  • 5. For the cream cheese filling, place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed just until it is smooth. Beat in the confectioners’ sugar, lemon zest and vanilla and continue beating until lightened, about 1 minute.
  • 6. To assemble the tart, spread half the cream cheese filling on the bottom of the tart crust and arrange the berries on it, cut side down. Spread the remaining filling over the berries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with confectioners’ sugar and enjoy!

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828