Writing my blog has been an entirely new and wonderful food journey for me. I had so many recipes that I wanted to share, and that was enough to begin writing. As I began to run out of my own, I learned how to find new recipes to share with you.
It was a learning process, but my intuition as a cook grew as I tried more recipes. Many, many of them ended up in the garbage. Now I have become pretty darn good at picking recipes that I know will be good, and it has saved me a whole lot of time.
During my food journey, I have learned some great things. Reading ingredients is very important. As I did my research, I learned about which foods are healthy, and I began to use only fresh ingredients. I have also become quite experienced in choosing a restaurant as well. I read the menus carefully, and look for freshly made food that does not have very many ingredients in them. In fact, some of the best restaurants use farm to table produce (I will explain that in my next blog). It tastes so much better because the freshness of the produce offers a more true and intense flavor.
So we live and we learn. Hopefully, we never stop learning. Now onto the recipe, and it’s a good one. This dessert is packed with flavor. It takes sweet and tart to a whole new level. The strawberry mash offers a summery sweetness, and the cream cheese filling is soft and silky– perfect for this rustic tart.
This recipe will serve 6 to 8 people who will come running to the table to try this summer treat.
Ingredients for Strawberry Tart:
For the Strawberry Mash:
1 cup fresh strawberries
3/4 cup sugar
1/2 cup water
3 tablespoons cornstarch
2 tablespoons lemon juice
For the cream cheese filling:
1 package (8 ounces) cream cheese, at room temperature
1/2 cup sugar
1 cup strawberry mash
1 cup whole milk
2 teaspoons vanilla
2 tablespoons butter (at room tempurature)
For the topping:
2 cups fresh strawberries, quarted or halved
For the crust:
1 sheet puff pastry
1 egg, beaten
1 tablespoon water
2 tablespoons sugar
Preheat oven to 450.
Make the Mash:
Mash the strawberries until you have 1 cup.
Place into medium saucepan over medium-high heat.
Stir in the sugar, cornstarch, water and lemon juice.
Bring it to a boil.
Cook one more minute until it has thickened.
Make the cream cheese filling:
Using a mixer, beat the cream cheese, butter and sugar.
Pour in milk and vanilla.
Mix in strawberry mash.
Beat the egg and water in a small dish.
Set aside.
Leaving 1 1/2 inches on all sides, spread the cream cheese filling over the puff pastry.
Place the quarted strawberries on top of the cream cheese mixture.
Fold the 1 1/2-inch crust over filling, pleating as you need too.
Spread the egg mixture on the sides of the puff pastry that are folded up.
Sprinkle with sugar.
Place in oven and bake for 15 to 20 minutes or until crust is golden brown.
It’s that simple!
