Strawberry Cream Cheese Crumble Tart

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 extract

Almond 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, melted

Strawberry 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)

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75 Responses to “Strawberry Cream Cheese Crumble Tart”

Comment Pages 1 2
  1. Elize on May 10, 2012 at 12:55 am

    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

  2. Margot C on May 10, 2012 at 1:04 am

    That looks really nice and also doable (like I could make that, I could)!

    Reply

  3. Ashley @ Wishes and Dishes on May 10, 2012 at 1:06 am

    I am the same – love anything with a crumb topping! This looks irresistible.

    Reply

  4. Connie the Cookie Monster on May 10, 2012 at 2:30 am

    oh i knew i shouldn’t have looked her before bed, this tart will consume my mind and take over my dreams!

    Reply

  5. j3nn on May 10, 2012 at 3:07 am

    OMG, that looks divine!! What a perfect combination of flavors and textures. This is everything I would want in a dessert. Wow.

    Reply

  6. Heather @ InHerChucks on May 10, 2012 at 3:34 am

    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

  7. Lucia on May 10, 2012 at 4:30 am

    Wow, this tart looks amaazing, I must try it.

    Reply

  8. Kiri W. on May 10, 2012 at 6:57 am

    If there’s crumble, I’m there! :) Looks perfect for summer.

    Reply

  9. Becki's Whole Life on May 10, 2012 at 7:07 am

    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

  10. Katrina on May 10, 2012 at 7:21 am

    Wow. This looks heavenly! Love this idea!

    Reply

  11. Jennifer @ Peanut Butter and Peppers on May 10, 2012 at 7:36 am

    Drooling! I love strawberries & cream cheese together! Fantastic recipe!!

    Reply

  12. Jennifer on May 10, 2012 at 7:39 am

    This looks delicious! I think I’m salivating…

    Reply

  13. Laura @ Laura's Sweet Spot! on May 10, 2012 at 8:48 am

    CREAM CHEESE- I love it! Looks so delicious : )

    Reply

  14. Amber @ Slim Pickin's Kitchen on May 10, 2012 at 8:49 am

    OMG! This looks divine! I love anything with a crumb topping too!

    Reply

  15. Amber, RD on May 10, 2012 at 9:04 am

    That looks amazing! The crumb topping is beautiful! I want it now!

    Reply

  16. Martha in KS on May 10, 2012 at 9:05 am

    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

  17. Eileen on May 10, 2012 at 9:08 am

    Sounds and looks delicious Michele. A perfect Mother’s Day offering!

    Reply

  18. Emilie @ Emilie's Enjoyables on May 10, 2012 at 9:13 am

    I’ve never seen a dessert like this before with these flavor combos, love it!

    Reply

  19. Paula on May 10, 2012 at 9:15 am

    This must taste heavenly! I love the crumble topping.

    Reply

  20. Tracy on May 10, 2012 at 9:23 am

    Wow! I think I will make this for myself for Mother’s Day!

    Reply

  21. Catalina @ Cake with Love on May 10, 2012 at 9:25 am

    I love how much crumble topping you used on this pie!

    Reply

  22. Lauren on May 10, 2012 at 9:28 am

    That topping sounds amazing!! Well, so does everything else about it!

    Reply

  23. Erin on May 10, 2012 at 9:29 am

    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

  24. Efisia on May 10, 2012 at 9:58 am

    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

  25. CJ at Food Stories on May 10, 2012 at 10:29 am

    Mmmm … crumb topping :-)

    Reply

  26. Marina {YummyMummyKitchen.com} on May 10, 2012 at 10:36 am

    All the elements here are just perfect! I can never resist a crumbly topping. This is daaaaaangerous!

    Reply

  27. Stephanie on May 10, 2012 at 10:42 am

    Oohh, I love crumb cakes! I save the best part of last!

    Reply

  28. Ali @ Gimme Some Oven on May 10, 2012 at 10:55 am

    Gorgeous! And that cookie dough crust looks sooooooo tasty!

    Reply

  29. Tannis on May 10, 2012 at 11:40 am

    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

  30. Vicki @ WITK on May 10, 2012 at 12:43 pm

    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

  31. Jeanne on May 10, 2012 at 12:54 pm

    Three layers of deliciousness. I think I will make this as my Mother’s Day gift to ME!!

    Reply

  32. Kristy on May 10, 2012 at 1:19 pm

    Mmm, this looks so yummy! Love any type of cheesecake. :)

    Reply

  33. Liz @ Tip Top Shape on May 10, 2012 at 1:55 pm

    Mmm this looks delicious! I am loving all the strawberry recipes floating around the blogosphere!

    Reply

  34. Shawn @ I Wash...You Dry on May 10, 2012 at 2:00 pm

    Sounds fantabulous! Looks even better! Yum!

    Reply

  35. Sharon Peek on May 10, 2012 at 2:27 pm

    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

  36. Lily @ Sugar and Slice on May 10, 2012 at 3:32 pm

    please. I can’t handle how much I want a slide of this right now. Cream cheese, strawberries, cookie dough, yum, Yum, YUM!

    Reply

  37. Amanda V on May 10, 2012 at 6:36 pm

    Ahhh beautiful!!

    Reply

  38. Jill on May 10, 2012 at 7:08 pm

    Wow. This looks very tasty!

    Reply

  39. Anita at Hungry Couple on May 10, 2012 at 7:34 pm

    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

  40. RisaG on May 10, 2012 at 7:38 pm

    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

  41. Katie on May 11, 2012 at 9:03 am

    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

  42. Ally on May 11, 2012 at 9:11 am

    This is the perfect summer dessert Michelle!
    xo
    http://allykayler.blogspot.co.uk/

    Reply

  43. Jamie | My Baking Addiction on May 11, 2012 at 3:30 pm

    This dessert makes me happy – I LOVE cheesecake and crumb toppings, so this is being Pinned immediately!

    Reply

  44. Restaurant supply gal on May 11, 2012 at 4:09 pm

    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

  45. wendyb964 on May 13, 2012 at 3:48 pm

    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

  46. Norah on May 13, 2012 at 8:57 pm

    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

  47. Nikki @Pennies on a Platter on May 14, 2012 at 12:05 am

    Oh my, this sounds fantastic and definitely worth the effort! :)

    Reply

  48. Virginia Delgado on May 14, 2012 at 8:38 pm

    This looks ridiculously yummy!!! Can’t wait to make it!!

    Reply

  49. Courtney @ Bake. Eat. Repeat. on May 14, 2012 at 8:54 pm

    Helloooooo this looks amazing! So many of my favorites all in one pan!

    Reply

  50. Campnchris on May 15, 2012 at 5:56 am

    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

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