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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



  • 6 oz Cream Cheese

  • 2 cups flour

  • 2 sticks butter

  • 4 T sugar

  • ¼ t salt


  • 8 oz Strawberry Jam with coconut rum and lime zest. (see previous post for recipe)

  • 5 cups fresh strawberries, hulled, rinsed and patted dry


  • 2 cups heavy cream

  • 2 T sugar

  • ½ t pure vanilla extract



  1. In a food processor place flour, sugar and salt and process to blend.

  2. Add cream cheese and butter and pulse until the mixture resembles coarse crumbs.

  3. Place mixture into a tart pan or individual tart pans and press mixture to pan until it forms a crust.

  4. Place in freezer for at least 30 minutes.

  5. Prick dough with fork.

  6. Bake in 375 degree for 15 – 30 minutes until it is golden brown.

  7. Place on wire rack and let cool


  1. Warm up strawberry jam slightly to make it slightly liquid

  2. Place strawberries in a large bowl, and mix with the jam mixture. Let macerate for an hour.

  3. Pour strawberry mixture into crust right before serving.


  1. Pour heavy cream into a cold metal bowl and beat with cold beaters until the cream develops peaks.

  2. Add sugar and vanilla and mix until incorporated.

  3. Place on top of Strawberry Tart

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