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Strawberry Tart with Cream Cheese Filling

Strawberry Tart with Cream Cheese

This strawberry tart is as easy to make as it is lovely to look upon. It combines the bright sweetness of fresh summer strawberries with a silky coconut and cream cheese filling, all atop a buttery flakey tart shell.

Course Dessert
Keyword strawberry tart
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 3 hours
Servings 8 people
Calories 391 kcal


Tart Crust

  • 2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon flake kosher sea salt
  • 1/4 teaspoon cinnamon
  • 5 ounces butter cold and hard
  • 10 to 14 tablespoons ice water

Strawberry and Cream Cheese Filling

  • 8 ounces cream cheese room temperature
  • 1/4 cup canned full fat coconut milk room temperature
  • 2 to 3 tablespoons honey depending on your sweetness preference
  • 1/2 teaspoon vanilla extract
  • 12 ounces fresh strawberries thinly sliced


Tart Crust

  1. In a medium-sized bowl, mix together the flour, sugar, salt, and cinnamon until blended. Cut the butter into pea sized pieces over the bowl, stopping to stir every few minutes to coat the butter pieces in the flour mixture.
  2. Use your fingertips to pinch the butter pieces in the flour until the mixture resembles the texture of damp sand. Add the water and stir to combine, then knead the dough with your hands until it comes together, about 10 to 30 seconds. If the dough sticks together when you grab it and squeeze it in your hand, it's fine. If it falls apart, add another tablespoon or two of water.
  3. Transfer the dough to a clean surface, pat it into a circle, cover it, and place it in the freezer for 15 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit. Roll out the dough into a roughly 12-inch circle and transfer it to a greased 9-inch tart pan, trimming off any excess edges. Use a fork to poke holes all over it and place it in the freezer for 15 minutes.

  5. Cover the crust with foil, pressing it into the corners to make sure it comes in contact with all of the surface of the tart. Place the pan in the oven and bake for 20 to 25 minutes, remove the foil, and then bake for another 10 to 15 minutes or until the edges of the tart are lightly golden. Remove from the oven and set aside to cool to room temperature.

Strawberry Cream Cheese Filling

  1. Beat the cream cheese, coconut milk, honey, and vanilla extract in the bowl of a stand mixer at medium speed until smooth, stopping to scrape down the sides of the bowl as needed.

  2. Empty the filling into the cooled tart shell, cover, and refrigerate for 3 hours. Top with the fresh sliced strawberries and serve immediately, or cover and refrigerate and serve chilled later on. Will keep covered in the refrigerator for about 3 days.

Nutrition Facts
Strawberry Tart with Cream Cheese
Amount Per Serving
Calories 391 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 69mg23%
Sodium 294mg13%
Potassium 157mg4%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 9g10%
Protein 6g12%
Vitamin A 825IU17%
Vitamin C 25.2mg31%
Calcium 44mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.