Strawberry Cream Cheese Crumble Tart

There’s something so delightful about a Strawberry Cream Cheese Crumble Tart that brings back sweet memories from childhood, like lazy summer afternoons spent in my grandmother’s kitchen. She had this incredible knack for baking, and her desserts were nothing short of magical. Every bite of her tart was a burst of sweet strawberries combined with creamy, luscious cream cheese, all wrapped in a flaky, buttery crust, topped with a crunchy almond crumble. This tart truly embodies the flavors of spring, making it the perfect dessert for gatherings or a cozy night in.

Ingredients Required for Strawberry Cream Cheese Crumble Tart

The ingredients for this Strawberry Cream Cheese Crumble Tart work together beautifully. The butter, cream cheese, and powdered sugar create a luscious filling, while the almonds add a delightful crunch. Fresh strawberries are the star of this dessert, providing a burst of sweetness that brightens each bite.

• 2 tablespoons slivered almonds: Adds a nutty flavor and crunch to the crust.
• 6 tablespoons powdered sugar: Sweetens the crust while giving it a tender texture.
• 1¼ cups all-purpose flour: The base for the tart crust, providing structure.
• Pinch salt: Enhances the sweetness and balances flavors.
• ½ cup unsalted butter, cold: Key ingredient for a rich, flaky texture.
• 1 egg yolk: Helps bind the crust and enrich its flavor.
• ½ teaspoon vanilla extract: Adds depth and richness to the crust.
• ⅓ cup granulated sugar: Sweetens the crumble topping.
• ¼ teaspoon baking powder: Helps the crumble topping become light and fluffy.
• ¼ teaspoon ground cinnamon: Adds warmth and spice to the filling.
• ¼ cup slivered almonds, coarsely chopped: Enhances the crumble topping’s texture.
• ½ cup unsalted butter, melted: Binds the crumble together, making it rich.
• 16 ounces cream cheese, at room temperature: The creamy base for the filling.
• 1 cup powdered sugar, sifted: Sweetens the filling for a luscious taste.
• 1½ teaspoons vanilla extract: Elevates the flavor of the cream cheese filling.
• 16 ounces fresh strawberries, rinsed, hulled, and halved: The star of the tart, bringing freshness and sweetness.

Cooking Method for Strawberry Cream Cheese Crumble Tart

Creating this Strawberry Cream Cheese Crumble Tart is an enjoyable process, and the end result is absolutely worth the effort. Follow these detailed steps to ensure your tart turns out perfectly.

1. Make the Tart Crust: Begin by placing the slivered almonds and powdered sugar into the bowl of a food processor. Pulse them together until finely ground, which should take about 1 minute. Next, add the all-purpose flour and a pinch of salt, pulsing a few times to combine. Add the cold unsalted butter cut into pieces and pulse again until no visible pieces of butter remain—this usually takes about 10 pulses. Finally, add the egg yolk and vanilla extract, pulsing until the dough forms a ball. Transfer it onto a floured surface, shape it into a thick disk, wrap it in plastic wrap, and refrigerate until firm, which usually takes at least 1 hour.
2. After chilling, take the dough out of the refrigerator and let it soften at room temperature for about 20 minutes. This will make it easier to roll out without cracking. Unwrap the dough and place it on a floured surface. Use your hand to press it into about a ¼ inch thickness. Make sure to flour both the surface and the dough as needed to prevent sticking. Carefully roll the dough into a 13-inch disk. Transfer it to a 10-inch tart pan, ensuring it fits evenly against the bottom and sides. Trim any excess dough and slide the tart pan onto a cookie sheet. Cover it with plastic wrap and refrigerate again for several hours, or overnight.
3. Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper or a silicone baking mat. Arrange the oven racks in the upper and lower thirds. Make the Crumb Topping: In a medium bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and a pinch of salt. Stir in the chopped almonds, followed by the melted butter, mixing until the dry ingredients are evenly moistened. Allow the mixture to sit for 5 minutes, then use your fingertips to break it into crumbs about ¼ to ½ inch in size, scattering them on the prepared baking sheet.
4. Remove the tart pan from the refrigerator and take off the plastic wrap. Line it with parchment paper and fill it with pie weights. Place the tart crust on the lower rack and the crumb topping on the upper rack. Bake for 10 minutes, then remove the weights and parchment from the tart shell. Move the tart shell to the upper rack and the crumbs to the lower rack. Continue baking until the tart shell is light golden and dry, about 15 to 20 additional minutes. The crumbs should bake until deep golden and firm, around 10 to 15 minutes. Let both the crust and crumbs cool on wire racks.
5. Next, prepare the Cream Cheese Filling: Using a mixer, beat the cream cheese on medium speed until smooth, scraping the bowl as necessary. Gradually add in the powdered sugar and vanilla extract, continuing to beat until lightened, about 1 minute.
6. Assemble the Tart: Spread half of the cream cheese filling on the bottom of the tart crust. Arrange the sliced strawberries on top, cut side down, and then spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. For a lovely finishing touch, dust the topping with powdered sugar right before serving and garnish with extra strawberries if desired. Carefully remove the tart from the pan and serve on a platter. Any leftovers can be wrapped and refrigerated.

Tips for Success

When making the Strawberry Cream Cheese Crumble Tart, here are some tips to ensure you get the best results:

• Storage: Store leftovers in an airtight container in the refrigerator to keep the crust crisp for up to three days.
• Freezing: You can freeze the baked tart for up to a month. Just wrap it tightly in plastic wrap and foil.
• Serving Temperature: Serve the tart chilled or at room temperature for the best flavor experience.
• Variation: Feel free to experiment with different fruits during berry season. Raspberries or peaches can be delightful alternatives.
• Dusting: A light dusting of powdered sugar right before serving elevates the presentation.

What Goes Well With This Strawberry Cream Cheese Crumble Tart

Enjoying a Strawberry Cream Cheese Crumble Tart is an experience in itself, but pairing it with the right accompaniments can elevate it even further. Here are some ideas:

• Fresh Whipped Cream: A dollop of whipped cream on the side will complement the tart beautifully, adding a light, airy texture that balances the rich filling.
• Ice Cream: Vanilla or almond ice cream makes a delightful pairing with the tart, providing a creamy contrast.
• Beverages: Consider serving with iced tea or lemonade during warm months, or a hot cup of coffee for a cozy pairing.
• Seasonal Fruits: Serve alongside a fresh fruit salad for a refreshing contrast to the rich tart.
• Brunch Delight: This tart makes an excellent addition to a spring brunch, positioned alongside savory quiches and fresh salads.
• Celebratory Occasions: Ideal for birthdays or special gatherings, this tart can be the centerpiece dessert, showcasing seasonal flavors.

FAQ

Conclusion

The Strawberry Cream Cheese Crumble Tart is more than just a dessert; it’s a delightful celebration of flavors and textures that will impress anyone lucky enough to have a slice. With fresh strawberries, creamy filling, and a crunchy topping, it’s hard not to love this tart. I encourage you to try making it yourself—it’s a wonderful way to bring a taste of spring into your kitchen!

Strawberry Cream Cheese Crumble Tart

The ultimate dessert for spring gatherings, this Strawberry Cream Cheese Crumble Tart features a creamy filling, fresh strawberries, and a delightful crumble topping. Perfect for impressing guests or enjoying a cozy afternoon at home, it's a must-make this season!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Slivered Almonds Adds a nutty flavor and crunch to the crust.
• 6 tablespoons Powdered Sugar Sweetens the crust while giving it a tender texture.
• 1.25 cups All-Purpose Flour The base for the tart crust, providing structure.
• Pinch Salt Enhances the sweetness and balances flavors.
• 0.5 cups Unsalted Butter Key ingredient for a rich, flaky texture.
• 1 Egg Yolk Helps bind the crust and enrich its flavor.
• 0.5 teaspoons Vanilla Extract Adds depth and richness to the crust.
• 0.33 cups Granulated Sugar Sweetens the crumble topping.
• 0.25 teaspoons Baking Powder Helps the crumble topping become light and fluffy.
• 0.25 teaspoons Ground Cinnamon Adds warmth and spice to the filling.
• 0.25 cups Slivered Almonds Enhances the crumble topping's texture.
• 0.5 cups Unsalted Butter Binds the crumble together, making it rich.
• 16 ounces Cream Cheese The creamy base for the filling.
• 1 cup Powdered Sugar Sweetens the filling for a luscious taste.
• 1.5 teaspoons Vanilla Extract Elevates the flavor of the cream cheese filling.
• 16 ounces Fresh Strawberries The star of the tart, bringing freshness and sweetness.

Equipment

• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Make the Tart Crust: Begin by placing the slivered almonds and powdered sugar into the bowl of a food processor. Pulse them together until finely ground, which should take about 1 minute. Next, add the all-purpose flour and a pinch of salt, pulsing a few times to combine. Add the cold unsalted butter cut into pieces and pulse again until no visible pieces of butter remain—this usually takes about 10 pulses. Finally, add the egg yolk and vanilla extract, pulsing until the dough forms a ball. Transfer it onto a floured surface, shape it into a thick disk, wrap it in plastic wrap, and refrigerate until firm, which usually takes at least 1 hour.
2. After chilling, take the dough out of the refrigerator and let it soften at room temperature for about 20 minutes. This will make it easier to roll out without cracking. Unwrap the dough and place it on a floured surface. Use your hand to press it into about a ¼ inch thickness. Make sure to flour both the surface and the dough as needed to prevent sticking. Carefully roll the dough into a 13-inch disk. Transfer it to a 10-inch tart pan, ensuring it fits evenly against the bottom and sides. Trim any excess dough and slide the tart pan onto a cookie sheet. Cover it with plastic wrap and refrigerate again for several hours, or overnight.
3. Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper or a silicone baking mat. Arrange the oven racks in the upper and lower thirds. Make the Crumb Topping: In a medium bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and a pinch of salt. Stir in the chopped almonds, followed by the melted butter, mixing until the dry ingredients are evenly moistened. Allow the mixture to sit for 5 minutes, then use your fingertips to break it into crumbs about ¼ to ½ inch in size, scattering them on the prepared baking sheet.
4. Remove the tart pan from the refrigerator and take off the plastic wrap. Line it with parchment paper and fill it with pie weights. Place the tart crust on the lower rack and the crumb topping on the upper rack. Bake for 10 minutes, then remove the weights and parchment from the tart shell. Move the tart shell to the upper rack and the crumbs to the lower rack. Continue baking until the tart shell is light golden and dry, about 15 to 20 additional minutes. The crumbs should bake until deep golden and firm, around 10 to 15 minutes. Let both the crust and crumbs cool on wire racks.
5. Next, prepare the Cream Cheese Filling: Using a mixer, beat the cream cheese on medium speed until smooth, scraping the bowl as necessary. Gradually add in the powdered sugar and vanilla extract, continuing to beat until lightened, about 1 minute.
6. Assemble the Tart: Spread half of the cream cheese filling on the bottom of the tart crust. Arrange the sliced strawberries on top, cut side down, and then spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. For a lovely finishing touch, dust the topping with powdered sugar right before serving and garnish with extra strawberries if desired. Carefully remove the tart from the pan and serve on a platter. Any leftovers can be wrapped and refrigerated.

Notes

• Tip 1: You can omit the nuts in both the crust and the crumb topping. No need to substitute anything else.
• Tip 2: You should assemble the tart within a few hours of serving it, as the crust will soften after it has been refrigerated.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.