It might be snowing in Chicago, but this is the only spring break I get, and I intend to eat and drink (and dance) accordingly.
This tart is so good. Actually, I should probably say it was so good, because I may or may not have made it this morning, and we may or may not have already finished it. It’s got berries, right? It’s healthy!
Whether or not you’re on spring break, I’m pretty sure you deserve this sunny springtime treat. I hope you make it and I hope you eat it all in one day, too.
Strawberry Cheesecake Tart
1 sheet puff pastry (store-bought)
1 tablespoon butter, melted
1 tablespoon sugar
4 oz cream cheese
4 oz mascarpone cheese (you can use all cream cheese if you’d like)
3 tablespoons heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla bean paste (vanilla extract if you don’t have the paste)
1 quart strawberries, sliced
2 teaspoons agave syrup (sugar works just fine)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet. Poke a few holes in the center of the sheet, so that the edges rise more than the center (repeat this process after the pastry is baked and press the center down, or weigh it down with pie weights while baking). Brush with the melted butter and sprinkle with 1 tablespoon sugar. Bake for 15 minutes, or until the edges are golden brown. Transfer the pastry to the refrigerator to cool for 30 minutes.
3. Beat together cream cheese, mascarpone, and whipping cream until fluffy, approximately 2 minutes. Beat in sugar and vanilla bean paste.
4. Smooth your cheesecake filling over the center of the cooled pastry. Top with sliced strawberries and drizzle with agave syrup. Enjoy!