Strawberry Cream Cheese Tart
For the crust:
- 1 large egg yolk
- 1 tbsp. heavy cream
- ½ tsp. vanilla extract
- 1 ¼ cups all-purpose flour, plus more for dusting the work surface
- 2/3 cup confectioners’ sugar
- ¼ tsp. salt
- 8 tbsp. cold unsalted butter, cut into ½-inch cubes
For the raspberry cream filling:
- 1/2 cup sugar
- 2 large egg whites
- 11 tbsp. unsalted butter, at room temperature
- 3 tbsp. strained raspberry puree
- 1/4 tsp. vanilla extract
- Pink gel icing color (optional)
For the filling:
- 8 oz. cream cheese, softened
- ½ cup confectioners’ sugar, sifted
- ½ tsp. vanilla extract
- 2 tbsp. milk or cream
- Fresh strawberries, sliced (approximately 12 oz.)
- To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
- Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
- Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
- To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
- To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.