I live for strawberry season and every year I find myself with far more baskets than I could ever eat myself. After slicing a handful over granola and tossing them into salads finished with fruity balsamic, I use them in every dessert imaginable… clearly too many baskets of strawberries is really no issue at all.

Strawberry Cookie Tart

A strawberry cookie tart is an impressive yet surprisingly simple dessert. Baked in a tart pan for an air of sophistication, the soft brown sugar cookie crust is topped with plush swirls of lemony cream cheese frosting and piled high with fresh strawberries. Sweet and dreamy, this is one delightful spring tart.

Strawberry Cookie TartStrawberry Cookie Tart

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Strawberry Cookie Tart

  • Yield: 14 servings

Ingredients

Cookie Crust

  • 1 1/3 cups flour
  • 1/3 cup graham flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 Tbsp honey

Cream Cheese Frosting

  • 4 oz reduced-fat cream cheese, softened
  • 2 Tbsp unsalted butter, at room temperature
  • 1 tsp lemon zest
  • pinch of salt
  • 1 cup powdered sugar, sifted

Topping

  • 2 cups sliced strawberries

Instructions

  1. Whisk together flour, graham flour, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, vanilla, and honey until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  2. Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Cover and chill in the refrigerator for 1 hour.
  3. Preheat oven to 350Β°F. Bake for 19 to 20 minutes, until golden and a toothpick inserted in the center comes out with a few crumbs. Cool completely in pan on a wire rack. For the frosting, beat cream cheese, butter, lemon zest, and salt on medium speed until soft and creamy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed.
  4. Use an offset spatula to spread cream cheese frosting over cookie crust. Chill at least 30 minutes before slicing and serving with fresh strawberries.

Nutrition

  • Calories: 240
  • Carbohydrates: 34

28 comments

  1. This cookie tart is just gorgeous Laura! Funny, but as a kid I never liked strawberries! I have a twin sister and she LOVED them! Now as an adult I can’t get enough. I make strawberry desserts all spring and summer long! This one will definitely shared with guests soon!

  2. Laura, you had me at strawberries – let alone cookie and tart! Such a beautiful and yet simple way to serve up strawberries in a tart shell. When in doubt, a cookie or shortbread crust is the order of the day for berries along with a creamy filling. πŸ™‚ Irresistible! Thank you for sharing!

  3. just made this and it tastes awesome!!! thank you for sharing your recipe πŸ™‚

    just wanted to ask if the cookie crust is meant to be crunchy or soft? cos mine was pretty soft and i was thinking if i had underbaked it! thank you for your help πŸ˜€

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