Strawberry Cream Cheese Crumble Tart Recipe

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Strawberry Cream Cheese Crumble Tart
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Ingredients
19
Count
Nutrition
729
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Combine the almonds and confectioners’ sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. No visible pieces of almond should remain. Use a thin metal spatula to scrape away any of the mixture caked up in the corner where the bottom meets the side of the bowl.
  2. Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain. Add the yolks and vanilla and pulse again until the dough forms a ball.
  3. Invert the dough to a floured surface and carefully remove the blade. Shape the dough into a thick disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
  4. Remove one of the pieces of dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch.
  5. Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed.
  6. Fold the dough in half and slide both hands under it, palms upward, and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan. Don’t be concerned if the dough cracks or tears—you can press it back together.
  7. Evenly fit the dough into the pan, making sure it’s flat against both the bottom and side of the pan. Trim away any excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife.
  8. Finish off the top edges of the crust by pressing outward against the side of the pan with your thumb and down at the same time at the top of the crust with your index finger.
  9. Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours.
  10. Preheat oven to 350°F Place racks at upper third and lower third.
  11. Meanwhile, in a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Stir in the almonds. Use a rubber spatula to stir in the butter. Let the mixture stand for a few minutes, then use your fingertips to break the mixture into 1/4- to 1/2-inch crumbs. Scatter the crumbs on a rimmed baking sheet lined with parchment or silpat.
  12. Remove the tart crust from the refrigerator. Place a piece of parchment paper in the tart shell and fill with beans or pie weights. Place the tart shell in the lower third of the oven and place the pan of crumb topping in the upper third. After 10 minutes, remove the paper and beans from the tart shell and place it on the upper rack and the crumbs on the lower one. Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes (i.e. the crumbs should be done about 5 minutes before the shell).
  13. Cool the crust and the topping on racks. If the crumbs have clumped together during baking, let them cool completely and then use a bench scraper or table knife to chop them coarsely.
  14. While they are cooling, place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed just until it is smooth. Beat in the confectioners’ sugar, lemon zest and vanilla and continue beating until lightened, about 1 minute.
  15. To assemble the tart, spread half the cream cheese filling on the bottom of the tart crust and arrange the berries on it, cut side down. Spread the remaining filling over the berries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with confectioners’ sugar and place the reserved berry in the center of the tart.
  16. Serving: Unmold the tart and slide it off the pan base to a platter. Serve wedges of the tart—it needs no accompaniment.
  17. Storage: You may have all the components ready, but don’t assemble the tart until a few hours before you intend to serve it. Keep it at a cool room temperature until you do. Wrap and refrigerate leftovers and bring to room temperature before serving again. The crust will soften after it has been refrigerated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 728.79 Kcal (3051 kJ)
Calories from fat 417.57 Kcal
% Daily Value*
Total Fat 46.4g 71%
Cholesterol 146.61mg 49%
Sodium 272.69mg 11%
Potassium 282.99mg 6%
Total Carbs 69.25g 23%
Sugars 32.74g 131%
Dietary Fiber 3.05g 12%
Protein 10.59g 21%
Vitamin C 33.4mg 56%
Vitamin A 0.3mg 9%
Iron 0.7mg 4%
Calcium 102.9mg 10%
Amount Per 100 g
Calories 320.72 Kcal (1343 kJ)
Calories from fat 183.76 Kcal
% Daily Value*
Total Fat 20.42g 71%
Cholesterol 64.52mg 49%
Sodium 120mg 11%
Potassium 124.54mg 6%
Total Carbs 30.48g 23%
Sugars 14.41g 131%
Dietary Fiber 1.34g 12%
Protein 4.66g 21%
Vitamin C 14.7mg 56%
Vitamin A 0.1mg 9%
Iron 0.3mg 4%
Calcium 45.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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