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!
Prep Time: 25 minutesminutes
Cook Time: 45 minutesminutes
0 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings:8servings
Ingredients
1 ⅔cupflour
11tablespoonschilled butter, diced
2tablespoonssugar
⅛teaspoonsalt
3tablespoonscold water
Filling
12ouncescream cheese
3eggs
4tablespoonshoney
zest of 1 lemon
1tablespoonslemon juice
3tablespoonssugar
½teaspooncinnamon
½teaspoonvanilla
Topping
½cupstrawberries
⅓cupsugar
1tablespoonhoney
1tablespoonwater
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.