Honey Lemon + Strawberry Tart – This sweet and creamy tart has a hint of honey and lemon and is topped with a strawberry drizzle!
So a tart? What is that exactly? A cross between a pie and a cheesecake maybe? That’s what I’m thinking but just to be sure I’ll just ask my good friend Webster. One moment please.
Alright I’m back. Annnnd here it is: tart (n) – a small pie filled with cooked fruit or other sweetened preparation, usually having no top crust. Add something about honey, lemons, and a strawberry drizzle and that pretty much sums up this dessert.
I was a little apprehensive about this here tart thingy because, well, I’m not a big fan of cheesecake. Or pie. So you can see why a hybrid of the two would deter me a bit. But you guys, this tart? Heaven to betsy it’s good stuff. Like – here’s a bite for the ten of you to share, and the rest is for me – good stuff. You catch my drift?
There’s a little bit of tartness (pun totally intended) from the lemon, a creamy quality from the honey, and a burst of berry flavor from the strawberry drizzle. And if that doesn’t sound like heaven just look at it. Isn’t she purdy?? Almost too pretty to eat.
Almost. Of course I ate it. All of it.
Honey Lemon & Strawberry Tart
This sweet and creamy tart has a hint of honey and lemon and is topped with a strawberry drizzle! So simple yet so indulgent! The perfect Spring dessert!
- 1 2/3 cup flour
- 11 tablespoons chilled butter, diced
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons cold water
- 12 ounces cream cheese
- 3 eggs
- 4 tablespoons honey
- zest of 1 lemon
- 1 tablespoons lemon juice
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup strawberries
- 1/3 cup sugar
- 1 tablespoon honey
- 1 tablespoon water
Preheat oven to 350 degrees and spray a 9-inch round baking dish with cooking spray.
Add flour and butter to a food processor and pulse until fine crumbs form. Add sugar, salt, and water. Pulse a few more times until mixture comes together. Press dough into a ball and wrap with plastic wrap, then chill for about 15 minutes.
While the dough is chilling, prepare the filling. Mix all filling ingredients in a medium bowl until smooth.
Press dough into prepared baking dish. Place a sheet of wax paper on top f the crust and fill the dish with dry beans. Bake for 15 minutes. Remove from oven, remove beans and wax paper, and return to oven for 5 more minutes until crust is dry and firm but not browned.
Fill the crust with the prepared filling. Bake about 30 minutes until set (shake the dish slightly, when it no longer jiggles, it's set). Chill 1 hour before serving. For the topping, combine strawberries, sugar, honey, and water in a blender and pulse until smooth. Drizzle over chilled tart and serve.