Thursday, March 13, 2014

Strawberry Cream Cheese Tart

This is a recipe that I came across and veganized, tweaked, adjusted measurements, and rearranged, as is my usual way, to get the end result I want.  And...that result is delicious!  Like some of my other desserts, this does have a few steps, but they are not overwhelming.  Just go steady like the tortoise, and before you know it, you'll be enjoying a slice of this wonderful treat.  Just a note: I find that using the freshest juices and peels possible creates the best flavor; if you've got fresh citrus, use them first before other sources.  Of course, it goes without saying, that the best flavor ever for this tart will come from the freshest strawberries.

Strawberry Cream Cheese Tart

A beautiful slice of said tart, mm-mmm!


Strawberry Cream Cheese Tart

Ingredients:

Crust:

1 and 1/2 cups all-purpose flour
2 Tbs. vegan sugar
1/4 tsp. salt
6 oz. vegan stick margarine, chilled
6 Tbs. fresh orange juice (from fresh oranges, if possible)

Filling:

2 pkgs. Tofutti cream cheese, room temperature
1/2 cup vegan sugar
1 Tbs. freshly grated orange rind
12 - 14 strawberries, thinly sliced lengthwise

Glaze:

3 Tbs. strawberry preserves
1 tsp. fresh lemon juice (from a fresh lemon, if possible)

Directions:

Crust:

In a food processor with the pastry blade, put in the flour, sugar and salt.  Process for a few seconds to mix.  Cut up the margarine into chunks, and add those to the dry mix.  Process again, until you get a grainy consistency.  With the machine running, pour the orange juice through the feeder hole.  Your dough should clump together into a sort of ball in about a minute.  Take this ball out, shape into a disc, wrap in wax paper, and chill for ten minutes.  (Alternately, you can use a pastry cutter or fork, if you don't have a food processor.)  Take dough out of fridge and place between two large squares of wax paper.  Roll dough out to a circle about thirteen or so inches in diameter, large enough to cover your spring-form tart pan and sides.  Note:  My pan is 11.5 inches; if yours is smaller you can adjust your circle and even your dough amount, if you wish.  Take top sheet of wax paper off dough, and gently flip the dough over your pan.  Press down to cover the bottom and sides completely.  If you have bare patches, and you have extra dough in other areas, take the extra dough to cover the patches.   Anything else that is extra, you can fold down into the pan, or take a sharp knife and trim the top of the pan to remove excess dough.  Prick the bottom of the crust several times with a fork.  Chill for 30 minutes.  Preheat oven to 400 degrees.  Line the crust with wax paper, and layer a pound of dried beans on it, making sure the entire bottom is covered.  Bake for eight minutes.  Take out the tart from the oven.  Remove the beans into a container for future use, and remove the wax paper as well.  Bake crust for another eight minutes.  Place on cooling rack to cool completely.

Filling:

Preheat oven to 350 degrees.  In a medium bowl, cream together the cream cheese, sugar and orange rind, until well combined, about two minutes on low to medium speed.  Pour the mixture into the cooled crust.  Bake for 40 minutes.  Cool completely on cooling rack.  When crust is cool, release the sides of the tart pan, and place tart on serving dish.  Layer your strawberry slices on the crust in a circular pattern, starting from the outside and working your way in.  With any extra slices you may have at the end, fill in any gaps you see.  You want the top of the tart to be screaming strawberries!  

Glaze:

Heat the strawberry preserves and lemon juice in a small pan over medium low heat, until well-mixed and runny.  You can strain this through a mesh sieve to leave out any lemon bits.  With a basting brush, paint the glaze all over the strawberries.  Chill for at least one hour before serving.  So good, and it feeds five hungry vegans for a couple of desserts!



18 comments:

  1. That looks gorgeous and ever so doable. Great timing too - we're just starting to get the first strawberries over here. Fingers crossed I can put them to work in this tart before too long!

    ReplyDelete
    Replies
    1. Joey, I'm sure they'll taste great in this!

      Delete
  2. Very pretty. My strawberry plants are just starting to meekly poke out of the ground, but if all goes well, maybe I'll have some very fresh strawberries some day soon. :)

    ReplyDelete
    Replies
    1. Andrea, you know all too well that our California farmer's markets are bursting forth with these babies, so I'm lucky enough to make this now. Some day you people in Seattle with have your little berry jewels too.... :-)

      Delete
  3. This looks fantastic!!! Brava!

    ciao
    A.
    http://alessandra-veganblog.blogspot.co.nz

    ReplyDelete
  4. Hi blessedveganlife,

    We have just sent you a message through email regarding our project.
    We MyTaste.com one of the biggest recipe search engine in United States and in the world, would like to invite your blog to be featured on our site and make your recipes available to many people.

    If you like it, you can join through this link www.mytaste.com/add-your-food-blog.

    This is one way to share your recipes to the world and it can also help you to increase your blog traffic.
    Full information has been sent to your email.

    Best regards,

    ReplyDelete
  5. Wow, this tart is gorgeous! I agree with you, there is nothing better than fresh citrus juice and zest. It really brightens up a dish and I love it so much. I will definitely keep this in mind for a beautiful spring or summer dessert :)

    ReplyDelete
  6. Michelle, this looks awesome! I love making tarts in the spring and summertime. Nothing beats a gorgeous, freshly baked beauty like this and I love that you topped them with those gorgeous strawberries!!

    ReplyDelete
    Replies
    1. Hey, Hayley, thanks for stopping by! These strawberries were awesome.

      Delete
  7. If there is one thing I'm not, it's a Tortoise, although I think they're really awesome creatures. That being said, this Tart recipe is too complex for me, so I'll be sticking with your simpler recipes.

    ReplyDelete
    Replies
    1. SV, it's not, it's not! Don't let the word count scare you off - you did the pumpkin somersault, you can do this!

      Delete
    2. Oh, yeah... the Pumpkin Back-Flip....Good times.

      Delete
  8. this is a killer for me, I love this one.

    ReplyDelete
  9. Millie, well, I don't want it to kill you! To get back at it, you should eat it.

    ReplyDelete
  10. oh yummmo!!!!!!!!!!! I am loving the addition of the orange - i bet that makes this divine! I'm going to give it a try :-) I love a good 'cheesecake'!

    ReplyDelete