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!
Servings:8 servings
Ingredients
- 1 ⅔ cup flour
- 11 tablespoons chilled butter, diced
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 3 tablespoons cold water
Filling
- 12 ounces cream cheese
- 3 eggs
- 4 tablespoons honey
- zest of 1 lemon
- 1 tablespoons lemon juice
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
Topping
- ½ cup strawberries
- ⅓ cup sugar
- 1 tablespoon honey
- 1 tablespoon water
Instructions
- 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.
Notes
Serve covered tightly, in the fridge up to five days.
Nutrition
Calories: 508 kcal, Carbohydrates: 49 g, Protein: 8 g, Fat: 32 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 108 mg, Sodium: 379 mg, Potassium: 141 mg, Fiber: 1 g, Sugar: 29 g, Vitamin A: 1350 IU, Vitamin C: 6 mg, Calcium: 64 mg, Iron: 2 mg