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.
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.
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.
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.