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–+ servings
a strawberry cheesecake pastry.

Strawberry Cheesecake Tart

Megan Austin
You guys, this strawberry cheesecake tart is SO EASY to make!  I even shortened the prep time by hours when I decided to go ahead and use a store-bought puff pastry crust.  This one is too good to wait for, you’ll see what I mean!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, brunch, Dessert
Cuisine American
Servings 6 servings
Calories 458 kcal

Equipment

  • Parchment paper
  • baking sheet
  • mixing bowl & whisk

Ingredients
  

  • 1 sheet puff pastry dough thawed but cold
  • 4 ounces cream cheese room temperature
  • ⅓ cup sugar
  • 2 tablespoons heavy whipping cream
  • ⅓ cup lemon curd homemade or store bought
  • 1 pint strawberries
  • ¼ cup strawberry jam slightly warmed
  • powdered sugar for dusting

Instructions
 

  • Preheat the oven to 425° Fahrenheit. Prepare a baking sheet by lining it with a silpat mat or parchment paper. Gently unfold the thawed puff pastry onto an area lightly dusted with flour.  Carefully roll the pastry dough to a 10 x 11 inch rectangle. Transfer the puff pastry to the lined baking sheet. 
    An unrolled sheet of defrosted puff pastry dusted with flour on a piece of parchment paper.
  • Brush the pastry edges with a bit of water. Fold each of the four edges over to create a lip.
    Folding the edges of a puff pastry to form a crust.
  • Use a fork to poke holes all over the middle of the tart.
    Poking a puff pastry crust with a fork to prevent it from puffing up too much during baking.
  • Gently brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar. 
    A sheet of puff pastry being brushed with an egg wash before baking.
  • Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack to fully cool.
  • Whisk the cream cheese and sugar in a bowl until smooth.  Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated.
  • Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the strawberries in a grid pattern over the curd and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.
    A strawberry tart puff pastry on a white serving platter garnished with fresh sliced strawberries.

Notes

3 HELPFUL TIPS FOR USING PUFF PASTRY SHEETS

  1. Unfold the pastry onto a lightly floured sheet of parchment paper or a silpat mat.
  2. If the pastry cracks when unfolding, sprinkle the crack with water and press the edges back together to seal.
  3. If thawed pastry sheets become warm or sticky after thawing, place them back in the freezer for five minutes to firm them back up. Once the pastry is chilled, continue with the steps of making the puff pastry dessert recipe.
  4. Puff pastries truly do puff like a hot air balloon in the oven.  I accidentally let my first one swell into the oven rack above it… learn from my mistakes! Give them plenty of room to expand during baking. 
  5. To go along with #4, the puff pastry can be fixed if it swells too high during baking.  Use a large, flat spatula or wooden spoon to gently press the pastry back down as soon as it comes out of the oven.  I had to do this with both of the tarts I made today.

HOW TO THAW PUFF PASTRY SHEETS

Remove the pastry from the freezer and let it sit at room temperature for up to thirty minutes. The pastry sheet is thawed enough when it still feels cold, but can be unfolded without tearing.  
The pastry can also be thawed by using the microwave. To use this method, remove the frozen pastry dough from the box and outer wrapping.  Cover it with a paper towel and microwave it for 15 seconds on high.  Turn the pastry over and microwave for another 15 seconds.
TIP: Keep the pastry chilled!  It should never reach room temperature. Once it is ready to be unfolded and rolled out, work fast to get it in the oven quickly.
 

Nutrition

Calories: 458kcalCarbohydrates: 54gProtein: 5gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 25mgSodium: 205mgPotassium: 186mgFiber: 2gSugar: 31gVitamin A: 337IUVitamin C: 48mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!