With fresh strawberries, creamy cream cheese, and an amazing, crunchy crumble, I always have room for the Strawberry Crumble Tart after a meal. First off, preheat the oven to 350 degrees Fahrenheit.
Then gather these ingredients for the oat crumble:
In a medium bowl, mix the flour, sugar, baking powder, cinnamon, and salt together. After that, add in the oats and butter. Leave the mixture alone for a few minutes. Scatter these crumbs on a pan. Make sure they're about 1/4 to 12 inch. Take the pastry shell and put it in the lower third rack of the oven and the crumble on the top rack. Bake for 10 minutes and let the crust and crumble switch places(Crust now on the top rack, crumble now on the bottom). Keep baking the crumble for 10 to 15 minutes or until it's golden and firm and the pastry shell for 15 to 20 minutes when it gets golden and dry. When that's done, cool them both. Separate the crumbs is they are clumped together with a spoon or another utensil.
Now for the strawberry cream cheese filling:
Place the cream cheese in a bowl and mix with an electric mixer on medium speed until smooth. Add in sugar, lemon zest, and vanilla and just keep on beating. To assemble the tart, spread half of the cream cheese filling at the bottom of the tart. Then arrange the berries any way you want(Preferably face down). Dump the rest of the cream cheese over the strawberries and spread evenly. Sprinkle the crumble on top of that. Make sure everything is covered by the crumbs.
**Store it in a cool place(like the fridge) to make it firm and easier to serve and enjoy.
Then gather these ingredients for the oat crumble:
- 1 1/4 cups of all-purpose flour
- 1/3 cup of sugar
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of salt
- 1/4 cup of oats
- 8 tablespoons of unsalted butter, melted
- One 9 inch pastry shell(for the pie)
In a medium bowl, mix the flour, sugar, baking powder, cinnamon, and salt together. After that, add in the oats and butter. Leave the mixture alone for a few minutes. Scatter these crumbs on a pan. Make sure they're about 1/4 to 12 inch. Take the pastry shell and put it in the lower third rack of the oven and the crumble on the top rack. Bake for 10 minutes and let the crust and crumble switch places(Crust now on the top rack, crumble now on the bottom). Keep baking the crumble for 10 to 15 minutes or until it's golden and firm and the pastry shell for 15 to 20 minutes when it gets golden and dry. When that's done, cool them both. Separate the crumbs is they are clumped together with a spoon or another utensil.
Now for the strawberry cream cheese filling:
- 1 pound of cream cheese, softened
- 1 cup of coconut sugar
- 1 teaspoon of lemon zest
- 1 1/2 teaspoons of vanilla extract
- 1 pound of strawberries('destemed' and rinsed), cut into quarters
Place the cream cheese in a bowl and mix with an electric mixer on medium speed until smooth. Add in sugar, lemon zest, and vanilla and just keep on beating. To assemble the tart, spread half of the cream cheese filling at the bottom of the tart. Then arrange the berries any way you want(Preferably face down). Dump the rest of the cream cheese over the strawberries and spread evenly. Sprinkle the crumble on top of that. Make sure everything is covered by the crumbs.
**Store it in a cool place(like the fridge) to make it firm and easier to serve and enjoy.
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