Strawberries And Cream Tart - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Nutritional information per serving:
Calories 403 (62% from fat) • carb. 33g • pro. 6g • fat 28g • sat. fat 7g • chol. 64mg • sod. 137mg
calc. 101mg • fiber 2g

Strawberries and Cream Tart

This recipe is definitely for the strawberry lovers, as strawberries are in each element of this
surprisingly light-tasting tart.
Yield: one 9- to 10-inch (23 to 25 cm) tart, about 12 servings
INGREDIENTS
Crust:
¼ cup (60 ml) dehydrated strawberries
1 cup (250 ml) unbleached, all-purpose
flour
½ teaspoon (2.5 ml) kosher salt
8 tablespoons ([120 ml] 1 stick) unsalted
butter, cold and cut into ½-inch
(1.25 cm) cubes
2 tablespoons (30 ml) ice water
Topping:
1 quart (0.95 L) fresh strawberries, hulled
INSTRUCTIONS
1. Prepare the crust. Insert the chopping blade into the work bowl of the food processor. Add the
dehydrated strawberries, flour, and salt, and process on High until the strawberries are finely
ground. Add the cubed butter over the top of the flour mixture. Pulse until the mixture
resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon (15 ml) at a
time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready
when it holds when pinched together. Form the dough into a flat disc. Wrap in plastic wrap
and refrigerate for at least 30 minutes before using.
2. Once the dough is sufficiently chilled, remove and roll out to a ¼-inch to ½-inch (0.6 cm to
1.25 cm) thickness. Fit into a 9- or 10-inch (23 or 25 cm) tart pan and put into the freezer to
chill for 30 minutes.
3. Preheat oven to 375°F (190°C) with the rack in the middle position. Once the tart shell has
chilled, remove and dock the bottom of the tart shell using the tines of a fork (you want to
make indentations, but not fully pierce through). Line the shell with parchment paper or foil
and weigh down with pie weights or dried rice or dried beans. Put into the preheated oven
and bake until the bottom is no longer wet. Carefully remove the parchment/foil and weights
and return to the oven until the tart shell is fully baked – it will be nicely browned at the edges
and crisp. Fully cool while preparing the other components of the recipe.
4. Insert the medium slicing disc into the work bowl. Slice the strawberries. Remove and reserve.
5. Prepare the filling. Remove the slicing disc and insert the chopping blade. Add the dehydrated
strawberries and process on High until finely ground. Add the sugar, cream cheese, vanilla,
and salt. Process on Low until combined. Scrape down the sides of the bowl. While processing
Filling:
¼ cup (60 ml) dehydrated strawberries
½ cup (125 ml) confectioners' sugar
8 ounces ([227 g] 1 standard package)
cream cheese, cut into 4 pieces,
room temperature
¼ teaspoon (1 ml) pure vanilla extract
¼ teaspoon (1 ml) fine sea salt
¼ cup (60 ml) heavy cream, more if
needed
Desserts
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