Strawberries: Strawberry Tart
My last post consists of my favorite Strawberry Jam with Coconut Rum and Lime Zest. I use that recipe to make this strawberry tart.
Strawberry Tart w/Coconut Rum & Lime Zest
INGREDIENTS
Crust:
6 oz Cream Cheese
2 cups flour
2 sticks butter
4 T sugar
¼ t salt
Filling:
8 oz Strawberry Jam with coconut rum and lime zest. (see previous post for recipe)
5 cups fresh strawberries, hulled, rinsed and patted dry
Topping:
2 cups heavy cream
2 T sugar
½ t pure vanilla extract
INSTRUCTIONS
Crust:
In a food processor place flour, sugar and salt and process to blend.
Add cream cheese and butter and pulse until the mixture resembles coarse crumbs.
Place mixture into a tart pan or individual tart pans and press mixture to pan until it forms a crust.
Place in freezer for at least 30 minutes.
Prick dough with fork.
Bake in 375 degree for 15 – 30 minutes until it is golden brown.
Place on wire rack and let cool
Filling:
Warm up strawberry jam slightly to make it slightly liquid
Place strawberries in a large bowl, and mix with the jam mixture. Let macerate for an hour.
Pour strawberry mixture into crust right before serving.
Topping
Pour heavy cream into a cold metal bowl and beat with cold beaters until the cream develops peaks.
Add sugar and vanilla and mix until incorporated.
Place on top of Strawberry Tart
