Strawberry Cheesecake Tart
Servings: 9 servings
This strawberry cheesecake tart is perfect to satisfy your sudden cheesecake cravings, or to treat unexpected guests. Quick and easy dessert with just 5 ingredients.
- 4 oz (115g) cream cheese softened Note 1
- 2 tablespoons sweetened condensed milk
- 1 frozen puff pastry sheet thawed
- 1/4 cup strawberry jam
- 1 tablespoon heavy whipping cream Note 2
To blind bake the crust:
Preheat the oven to 375°F (190°C). Line a baking sheet with a parchment paper.
Roll out thawed puff pastry into a rectangle.
Take a sharp knife and score the pastry about ¼ inch from the edges to create a border. Don't cut through! Then pierce the inside the border with a fork everywhere. This will minimize the dough puffing up.
Bake for 15 minutes, or until lightly golden.
To assemble the tart:
Meanwhile, mix cream cheese and sweetened condensed milk until smooth.
Spread the cream cheese mixture evenly over the puff pastry inside the border.
Drop a few spoonful of jam over the cream cheese mixture and carefully swirl it in.
Using a pastry brush, brush heavy cream on the border of the pastry.
Bake the tart for 10 minutes. Cool the tart on a wire rack for 5-10 minutes before serving.
Note 1: You can use brick-style or whipped cream cheese. Both version works great!
Note 2: You can substitute an egg wash for heavy cream. To make egg wash: whisk 1 egg yolk with 1 tablespoon of water until smooth.
Store leftovers in an airtight container for up to 3 days. I recommend making this tart the day of serving, as it'll lose its crispness if stored for long.
Serving: 1serving | Calories: 239kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 118mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg