Ingredients
1½cupsall purpose flour
¼cupsugar
½tspsalt
10tbspcold butter,cut into pieces
6ozcream cheese,softened
½cuppowdered sugar
¾tspvanilla extract
⅛tspsalt
⅔cupheavy cream
1½lbsstrawberries,hulled and sliced
Preparation
Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend.
Scatter butter pieces overtop the flour mixture and pulse until mixture is just beginning to cling together.
Remove from food processor and form into a disk. Cover in plastic wrap and chill for 30 minutes.
Once dough is finished chilling, remove from refrigerator and roll into about a 10 to 11-inch circle. Form into a 9-inch tart pan and use a fork to poke holes into the side and bottom of the dough.
Transfer pan to freezer and freeze for at least 30 minutes.
Preheat oven to 350 degrees F, and once oven is preheated and dough has chilled, bake on 350 degrees F for 25 minutes or until just beginning to turn golden brown. Allow tart crust to cool before filling.
Combine cream cheese, powdered sugar, vanilla extract, and salt in a bowl and use an electric mixer to beat until smooth and well-combined. Set aside.
In a separate, clean, bowl, use an electric mixer to beat 1 cup heavy cream to stiff peaks
Fold the whipped cream into your cream cheese mixture until well-combined — the resulting mixture should be thick and fluffy.
Spread evenly into cooled tart crust.
Top with sliced strawberries.
