Strawberry Cream Cheese Crumble Tart
69 comments » 
When it comes to dessert, I am always a cheesecake-first gal. My taste buds are fiercely loyal to that smooth, creamy, cream cheese filling, and they usually refuse to be swayed in any other direction. Running a close second to cheesecake is anything topped with crumbs. Dutch Apple Pie and Crumb Cake rank right up there at the top of my sweets food chain. If I can’t eat cheesecake or chocolate, you better believe I’m going after a crumb topping! So it’s no surprise that when I came across a recipe that combined a cream cheese filling with a crumb topping, I was nearly salivating. Throw in a tart crust, fresh strawberries, and virtually no bake time, and you have the epitome of what summertime desserts should be.
This recipe requires some planning ahead, as the tart crust needs to be made ahead and refrigerated before baking, but it is well worth the effort. I can say with 100% certainty that if I did not have anyone else to share this with, I could easily demolish this tart within 2 days. I have no self control when it comes to wonderfully creamy, fresh, and crumb-y desserts. I would have had the same issue with the no-bake banana split dessert from a few weeks back. It’s good for my wallet that I have willing and eager taste testers, or else I would be replacing my wardrobe every 2 months.
This tart is highly adaptable depending on the season and your personal tastes. You could easily replace the strawberries with raspberries, blueberries, or blackberries, or do a mixed berry version. In addition, fresh chopped peaches or mangoes would work wonderfully as well. Don’t you just love when you can play around with flavors and what’s in season?
One year ago: White Sangria
Two years ago: Parmesan and Thyme Crackers
Strawberry Cream Cheese Crumble Tart
Yield: 8 servings
Prep Time: 1 hour (active) + 9 hours (inactive)
Cook Time: 30 minutes
Total Time: 12 hours
Ingredients:
Cookie Dough Tart Crust:
2 tablespoons slivered almonds
6 tablespoons powdered sugar, sifted
1¼ cups all-purpose flour
Pinch of salt
½ cup unsalted butter, cold, cut into 8 pieces
1 egg yolk
½ teaspoon vanilla extractAlmond Crumb Topping:
1¼ cups all-purpose flour
1/3 cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup slivered almonds, coarsely chopped
½ cup unsalted butter, meltedStrawberry Cream Cheese Filling:
16 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1½ teaspoons vanilla extract
16 ounces fresh strawberries, rinsed, hulled and halved (quartered if large)Directions:
1. Make the Tart Crust: Combine the almonds and powdered sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain (about 10 pulses). Add the yolks and vanilla and continue pulsing until the dough forms a ball. Turn the dough out onto a floured surface, shape into a thick disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
2. Remove the dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch. Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed. Transfer it to a 10-inch tart pan. Evenly fit the dough into the pan, making sure it’s flat against both the bottom and side of the pan. Trim away any excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours or overnight before baking.
3. When ready to bake, arrange the racks in the upper third and lower third of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
4. Make the Crumb Topping: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the chopped almonds. Use a rubber spatula to stir in the butter until all of the dry ingredients have been evenly moistened. Let the mixture stand for 5 minutes, then use your fingertips to break the mixture into ¼- to ½-inch crumbs. Scatter the crumbs on the prepared pan.
5. Remove the tart pan from the refrigerator, and remove the plastic wrap. Line with a piece of parchment paper and fill the pan with pie weights. Bake the tart crust in the lower third of the oven and the crumb topping in the upper third. After 10 minutes, remove the paper and pie weights from the tart shell and place it on the upper rack, and move the crumbs to the lower rack. Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes. (Check the crumbs around the 10 minute mark and then go from there - my crumbs were done around 10 minutes, and the tart crust around 20 minutes.) Cool the crust and the topping on wire racks.
6. Make the Cream Cheese Filling: Beat the cream cheese on medium speed just until it is smooth, scraping the sides of the bowl as necessary. Add the powdered sugar and vanilla extract and continue beating until lightened, about 1 minute.
7. Assemble the Tart: Spread half the cream cheese filling on the bottom of the tart crust and arrange the sliced strawberries on it, cut side down. Spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries, if desired. Unmold the tart from the pan and place it on a platter. Wrap and refrigerate leftovers.
Note #1: You can omit the nuts in both the crust and the crumb topping. No need to substitute anything else.
Note #2: You should assemble the tart within a few hours of serving it, as the crust will soften after it has been refrigerated.
(Recipe adapted from Bake! by Nick Malgieri)
print
save
email
Is there anything I can use to replace the almonds in the crust? We’re a nut free household but I love tarts!
Reply
Dee on May 10th, 2012 at 1:17 pm
What about oats?
Reply
Amy on May 10th, 2012 at 9:14 pm
Great idea. That was going to be my question.
-From another nut (almond) free household
Reply
Michelle on May 11th, 2012 at 11:02 pm
Hi Elize, I put a note at the end of the recipe, but you can omit the nuts – no need to replace them with anything.
Reply
Elize on May 12th, 2012 at 6:38 am
Thanks! It looks SOO good!
Reply
That looks really nice and also doable (like I could make that, I could)!
Reply
I am the same – love anything with a crumb topping! This looks irresistible.
Reply
oh i knew i shouldn’t have looked her before bed, this tart will consume my mind and take over my dreams!
Reply
OMG, that looks divine!! What a perfect combination of flavors and textures. This is everything I would want in a dessert. Wow.
Reply
absolutely drooling over this masterpiece! strawberry desserts are my favorite…but this just took it to a whole new level
I can’t wait to make this!
Reply
Wow, this tart looks amaazing, I must try it.
Reply
If there’s crumble, I’m there!
Looks perfect for summer.
Reply
Oh my – I wonder if I could get my husband to make this for me for Mother’s Day??? There is nothing better than strawberries and cream…and cream cheese is even better! That crumble on top and the crust just make it perfect!
Reply
Wow. This looks heavenly! Love this idea!
Reply
Drooling! I love strawberries & cream cheese together! Fantastic recipe!!
Reply
This looks delicious! I think I’m salivating…
Reply
CREAM CHEESE- I love it! Looks so delicious : )
Reply
OMG! This looks divine! I love anything with a crumb topping too!
Reply
That looks amazing! The crumb topping is beautiful! I want it now!
Reply
I’m wondering if I made individual tarts in muffin pans (doubling the crust recipe) I’d have trouble getting them out of the pans. Do you think the crusts would hold up to popping them out after baking before filling? TIA!
Reply
Michelle on May 11th, 2012 at 11:03 pm
Hi Martha, This crust is fabulous, I think you would be okay. I just wouldn’t fill them until within a few hours of serving. I’ve been eating leftovers of this tart and the crust definitely softens up considerably after being refrigerated.
Reply
Sounds and looks delicious Michele. A perfect Mother’s Day offering!
Reply
I’ve never seen a dessert like this before with these flavor combos, love it!
Reply
This must taste heavenly! I love the crumble topping.
Reply
Wow! I think I will make this for myself for Mother’s Day!
Reply
I love how much crumble topping you used on this pie!
Reply
That topping sounds amazing!! Well, so does everything else about it!
Reply
I had been debating making this recipe while visiting family next weekend, but somehow decided to make something else. Until now that I am seeing it again, and just may have changed my mind!
Reply
Hello, do you think I could make this recipe without nuts? I’m allergic to nuts but this recipe looks sooo yummy.
Reply
Michelle on May 11th, 2012 at 11:03 pm
Hi Efisia, Yep! I put a note at the end of the recipe… you can omit the nuts totally, no need to replace them with anything.
Reply
Mmmm … crumb topping
Reply
All the elements here are just perfect! I can never resist a crumbly topping. This is daaaaaangerous!
Reply
Oohh, I love crumb cakes! I save the best part of last!
Reply
Gorgeous! And that cookie dough crust looks sooooooo tasty!
Reply
I don’t have a food processor….would a blender work just as well?? Thanks!!
Reply
Michelle on May 11th, 2012 at 11:05 pm
Hi Tannis, Unfortunately a blender won’t work the same way in this scenario. You could use it to grind up the almonds with the sugar, but then I would transfer the mixture to a bowl and stir in the rest of the dry ingredients, then use a pastry blender to work in the butter. Finally, after adding the egg yolk, I would use a spatula to work it together.
Reply
Mmm, a cheesecake with a crumb topping. That would be amazing… I’m also a huge fan of cheesecake, I’d take it over most any option too! I wonder if I can get some fresh strawberries from the farmers market this weekend and have an awesomely tasty tart!
Reply
Three layers of deliciousness. I think I will make this as my Mother’s Day gift to ME!!
Reply
Mmm, this looks so yummy! Love any type of cheesecake.
Reply
Mmm this looks delicious! I am loving all the strawberry recipes floating around the blogosphere!
Reply
Sounds fantabulous! Looks even better! Yum!
Reply
This recipe is a must. Thank you for this type of recipe, they are my favorite type. Do you think store bought subar cookie dough would work for the crust?
Reply
Michelle on May 11th, 2012 at 11:06 pm
Hi Sharon, You could try, but I’m not sure how it would turn out. You need to roll it out and treat it like a pastry crust. As long as it didn’t puff and rise too much, I think it would be okay.
Reply
please. I can’t handle how much I want a slide of this right now. Cream cheese, strawberries, cookie dough, yum, Yum, YUM!
Reply
Ahhh beautiful!!
Reply
Wow. This looks very tasty!
Reply
You know how sometimes you can tell just from the title of recipe that you’re about to fall in love? I love cheesecake to the point where I’ve nearly listed it as an interest on my resume. Crumb topping? Cookie dough crust? Those would be 2nd and 3rd ranked under interests. I might add a touch of lemon juice to the cheesecake filling but otherwise this is getting made and I mean SOON!
Reply
Boy does this look wonderful. There is a local strawberry festival coming up in the beginning of June. I always need recipes for that time of year. I will keep this one to try.
Reply
I’m going to a barbecue later and I wish I would’ve found this recipe earlier! I know it would be gobbled up in probably less than 10 seconds.
Reply
This is the perfect summer dessert Michelle!
xo
http://allykayler.blogspot.co.uk/
Reply
This dessert makes me happy – I LOVE cheesecake and crumb toppings, so this is being Pinned immediately!
Reply
I went through a phase where I could not bake anything but cheesecake. I then discovered this amazing recipe using low fat strawberry filling and light cream cheese. It may sound like a “diet” cheesecake, but when I served it to my family at Christmas, no one knew the difference!
Reply
You had me at “cheesecake” then “crumb topping.” The trifecta is perfect: hubby bought me 4 boxes of strawberries from a local strawberry farm. Yes, we ARE spoiled in northern California. Off to bake the crust: hope I have enough patience to let it chill! Thanks for all the wonderful recipes.
Reply
Made this today! Such a hit, thanks for the recipe! but how did you manage to pun in 16 ounces of strawberries? I only used about half that!
Reply
Michelle on May 15th, 2012 at 8:06 pm
Hi Noran, So glad you liked it! I think it depends on how large the strawberries are. It would be difficult with very large strawberries, but wasn’t a struggle with small ones.
Reply
Oh my, this sounds fantastic and definitely worth the effort!
Reply
This looks ridiculously yummy!!! Can’t wait to make it!!
Reply
Helloooooo this looks amazing! So many of my favorites all in one pan!
Reply
I made this for Mother’s Day and everyone loved it. My wife tells me that it has to be added to my rotation of desserts. I’m also going to try it with fresh peaches and blueberries this Summer.
Reply
This looks so yum, its winter in New Zealand so no fresh berrys at the moment, will frozen berrys work?
Kara xx
Reply
Michelle on May 15th, 2012 at 9:08 pm
Hi Kara, They will. Just be sure to thaw them and drain any excess liquid first.
Reply
Made this for Mother’s Day and it was a huge hit! This recipe is a keeper
Reply
Made this for Mother’s Day! WOW!! Huge hit with everyone! Definitely takes a bit of planning to make…but…oh so worth it!!! Will make again for sure!
Reply
yummy yummy…just could not get the tart to slip out of the tart pan…any ideas?
Reply
Michelle on May 23rd, 2012 at 1:22 pm
Hi MamaToi, Did you use a tart pan with a removable bottom? If so, you should be able to just place the pan on something elevated, like a jar, and the sides will slide down while the bottom remains in place. If you don’t have a pan with a removable bottom you won’t be able to take the tart out of the pan.
Reply
what a delicious combination! looks magniiificent
Reply
Hi im 11 years old and i love baking so much but my mom wants hlhateier things so i try and i bought like a 50 percent vegetable oil butter and i used it and i added the vanilla at the end and became like watery and it separated. so i put it in the freezer and it got stiffer but it is lumpy and slimy so that was wierd plus i whipped the eggs for like 10 plus minutes and it didnt like get that volume maybe i will try it with real butter next time i love the consistency of your frosting a lot and i never could get it that way.When i grow up and get in high school i wanna work in a bakery i think it will be so awesome. You should enter cupcake wars that would be really cool to watch u on that show. I think u would win. You guys are just awesome could you show more icing videos and things without your big electric mixer i dont have one and whenever i try those tings with a regular hand mixer it does come out like right but for most things it does but for some reason the frostings dont it is wierd. Kitchen Aid should like make lots of contests to get a free Mixer. I love those things but i never used one.
Reply
Hello! I made your tart, and it turned out spectacular! I made it in mini tart pans and got seven tarts. (I’m sure I could’ve gotten 8 if I hadn’t eaten so much dough:) I toasted the almonds (I couldn’t resist:) and I tried one that way, but I thought it would be better with a little lemon in the filling, so I added fresh lemon juice to taste and they were SO good! I liked them much better this way. Thank you for the wonderful recipe!
Reply
This was DELICIOUS!!! I made it for my birthday and it turned out perfect!
My only comments… I made it in a 9-inch pie platter since I don’t own a tart pan, and it worked just as well although the presentation wasn’t as elegant. Also, I substituted walnuts for the topping and it worked fine.. you really can’t taste the nuts at all. Last comment is that next time I will double the strawberries
They added such a burst of flavor. It looked like I was adding a lot when I was putting it all together, but then when we cut the tart, I realized I could have used more.
Reply