Creamy Strawberry Cream Cheese Tart Recipe Easy Homemade Vanilla Pastry Cream

“You’ve got to try this tart,” my neighbor said over the fence, waving a small container of what looked like heaven on a plate. Honestly, I was skeptical—cream cheese, strawberries, and some vanilla pastry cream? It sounded like a lot of fuss for a midweek treat. But that afternoon, juggling a mountain of work emails and a distracted toddler, I decided to give it a shot. I mean, who doesn’t need a little sweet rescue now and then?

As I mixed the silky vanilla pastry cream and folded in the smooth cream cheese, the kitchen filled with that warm, comforting vanilla scent that instantly made the chaos outside fade a bit. When the tart came out of the oven, its golden crust crisp and inviting, I layered on the luscious cream cheese filling and crowned it with ripe, juicy strawberries that glistened like rubies in the sunlight. The first bite? Pure bliss—tangy cream cheese balanced perfectly with sweet vanilla and fresh strawberries, all wrapped in a tender, buttery crust.

That unexpected afternoon turned into a little obsession phase; I found myself making the Creamy Strawberry Cream Cheese Tart with Vanilla Pastry Cream multiple times that week. Somehow, this recipe just gets it right—simple ingredients, no complicated steps, but a result that feels special enough for company or a quiet treat just for yourself. It’s the kind of dessert that sticks with you, not because it shouts, but because it whispers comfort through every creamy, fruity bite.

Looking back, I realize it’s more than just a tart. It’s a small pause, a sweet reset when life gets hectic. And that’s probably why I keep coming back to it.

Why You’ll Love This Creamy Strawberry Cream Cheese Tart Recipe

This tart isn’t just another pretty dessert—it’s a recipe I’ve tested over and over, tweaking here and there until everything felt just right. Here’s why it’s become a staple in my kitchen:

• Quick & Easy: From mixing the pastry cream to assembling the tart, it comes together in under 90 minutes—perfect when you want something impressive without a full-day commitment.
• Simple Ingredients: No need to hunt down exotic items. Cream cheese, fresh strawberries, and pantry basics like flour, sugar, and eggs make this accessible to almost anyone.
• Perfect for Special Occasions and Casual Gatherings: Whether you’re hosting brunch or just craving a sweet treat, this tart fits right in. It’s elegant enough for celebrations yet cozy for weeknight indulgence.
• Crowd-Pleaser: Kids love the creamy texture, and adults appreciate the balanced flavors. It’s a win-win when sharing with friends or family.
• Unbelievably Delicious: The texture contrast—the crisp, flaky crust against the smooth cream cheese and silky vanilla pastry cream—is honestly next-level comfort food.

What sets this apart? The homemade vanilla pastry cream is the secret star. I use a gentle whisking technique that makes it ultra-smooth and silky, avoiding lumps and that weird eggy taste you sometimes get. Plus, folding in cream cheese adds a subtle tang that brightens the whole tart. You won’t find this combo in just any strawberry tart recipe.

There’s a genuine satisfaction in taking a familiar fruit like strawberries and turning them into something that feels both fresh and indulgent. This recipe has become my quiet little secret for impressing guests or rewarding myself after long days—comfort food with a touch of class.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples, with fresh strawberries bringing that seasonal sweetness. Here’s what you’ll need:

• For the Tart Crust:
• All-purpose flour, 1 1/4 cups (150 g)
• Unsalted butter, 1/2 cup (113 g), cold and cubed (I like using Plugrá for a rich, flaky crust)
• Granulated sugar, 2 tablespoons
• Salt, 1/4 teaspoon
• Ice water, 2-3 tablespoons (to bring the dough together)
• For the Vanilla Pastry Cream:
• Whole milk, 2 cups (480 ml)
• Granulated sugar, 1/2 cup (100 g)
• Egg yolks, 4 large (room temperature for smooth mixing)
• Cornstarch, 1/4 cup (30 g) (helps thicken without a starchy taste)
• Unsalted butter, 2 tablespoons (adds richness)
• Pure vanilla extract, 1 1/2 teaspoons (fresh quality vanilla makes a big difference)
• For the Cream Cheese Filling:
• Cream cheese, 8 ounces (227 g), softened (I prefer Philadelphia for creaminess)
• Powdered sugar, 1/4 cup (30 g)
• Vanilla extract, 1 teaspoon
• For the Topping:
• Fresh strawberries, 2 cups (about 12-15 medium), hulled and sliced
• Apricot jam or strawberry glaze, 2 tablespoons (optional, for a shiny finish)

If fresh strawberries aren’t in season, frozen can work too—just thaw and drain them well to avoid sogginess. For a gluten-free crust, almond flour is a nice substitute, though the texture will be slightly different. And if you’re dairy-free, swapping cream cheese for a coconut-based alternative works surprisingly well in this tart.

Equipment Needed

• 9-inch (23 cm) tart pan with removable bottom — makes it easier to unmold the tart without breaking the crust.
• Mixing bowls — medium and large, ideally glass or stainless steel for easy whisking.
• Whisk — for smooth pastry cream and cream cheese filling.
• Rolling pin — to roll out the tart dough evenly. If you don’t have one, a clean wine bottle works in a pinch.
• Saucepan — for cooking the pastry cream gently over medium heat.
• Fine mesh sieve — optional but handy to strain the pastry cream for an ultra-smooth texture.
• Rubber spatula — for folding ingredients without deflating the cream cheese filling.

If you’re working on a budget, a basic tart pan and a sturdy whisk will cover most of your needs. I once used a pie dish when I didn’t have a tart pan, and while the presentation was different, the flavors were just as good. Keeping your butter cold for the crust is key, so a chilled bowl helps if your kitchen tends to get warm.

Preparation Method

1. Make the Tart Crust: Combine 1 1/4 cups (150 g) flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in the cold butter (1/2 cup, 113 g) using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, 2-3 tablespoons, just until the dough holds together when pressed. Wrap in plastic and chill for at least 30 minutes.
   Tip: Don’t overwork the dough—tough crusts happen when you knead too much.
2. Prepare the Vanilla Pastry Cream: In a saucepan, heat 2 cups (480 ml) whole milk with 1/2 cup (100 g) sugar over medium heat until it just starts to simmer. In a separate bowl, whisk 4 egg yolks with 1/4 cup (30 g) cornstarch until smooth. Temper the yolks by slowly adding about 1/2 cup of the hot milk while whisking constantly.
   Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until thickened and bubbly (about 3-5 minutes). Remove from heat, stir in 2 tablespoons butter and 1 1/2 teaspoons vanilla extract. Strain through a sieve if desired. Cover with plastic wrap touching the surface to prevent skin. Chill until cool, about 1 hour.
   Note: Keep whisking to avoid lumps and curdling.
3. Roll Out and Bake the Crust: Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface into a 12-inch (30 cm) circle. Carefully transfer to tart pan, pressing dough into edges and trimming excess. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
   Bake 15 minutes, remove weights and parchment, bake 10 more minutes until golden. Cool completely.
4. Make the Cream Cheese Filling: Beat 8 ounces (227 g) softened cream cheese with 1/4 cup (30 g) powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. Gently fold in the chilled vanilla pastry cream until combined.
   Pro tip: Make sure pastry cream is cool to prevent melting the cream cheese.
5. Assemble the Tart: Spread the cream cheese and pastry cream mixture evenly into the cooled crust. Arrange 2 cups (about 12-15) sliced fresh strawberries on top in a decorative pattern.
   Optional: Warm 2 tablespoons apricot jam and brush over strawberries for a glossy finish.
6. Chill and Serve: Refrigerate the tart for at least 1 hour to set before slicing. Serve chilled or at cool room temperature.

If the pastry cream seems too thin after chilling, a gentle whisk or fold can help restore creaminess. And if you’re short on time, the crust can be baked ahead and stored wrapped at room temperature for up to 2 days.

Cooking Tips & Techniques

• Keep Butter Cold: For that flaky crust, cold butter is key. If it warms too much, pop your dough back in the fridge before rolling out.
• Whisk Constantly When Cooking Pastry Cream: It prevents lumps and stops eggs from scrambling. Patience here makes all the difference.
• Tempering Egg Yolks: Slowly adding hot milk to yolks is crucial. Pour too fast, and you’ll end up with a scrambled mess.
• Strain the Pastry Cream: This is my secret for silky smooth texture—especially important if you want that professional finish.
• Don’t Overfill the Tart: Leave a little room at the edges so the filling doesn’t spill when sliced.
• Use Fresh Strawberries: They add brightness and a bit of natural acidity that balances the richness perfectly.
• Multitask While Baking: While your crust bakes, start heating the milk and whisking the egg yolks to save time.
• Chilling Time Matters: Letting the tart chill helps flavors meld and the filling set for clean slices.

There was a time I skipped chilling the pastry cream and ended up with a runny filling—lesson learned the hard way! Taking your time here pays off in every bite.

Variations & Adaptations

• Berry Mix: Swap or combine strawberries with blueberries, raspberries, or blackberries for a vibrant twist.
• Chocolate Pastry Cream: Add 2 tablespoons cocoa powder to the pastry cream for a decadent flavor upgrade.
• Gluten-Free Crust: Use almond flour and coconut flour blend for the crust. It’s denser but nutty and delicious.
• Dairy-Free Option: Replace cream cheese with coconut cream cheese and use almond or oat milk for the pastry cream.
• Mini Tartlets: Make individual tartlets using a muffin tin for a fun party presentation.

Once, I tried adding a sprinkle of toasted pistachios on top for crunch—unexpected but lovely. Feel free to experiment with your favorites! For a brunch spread, pairing it alongside something savory like the Quiche Lorraine balances sweet and savory perfectly.

Serving & Storage Suggestions

This tart shines when served chilled, allowing the creamy filling and fresh fruit to hold their shape. For presentation, a light dusting of powdered sugar or a few fresh mint leaves adds a nice touch.

Pair it with a cup of freshly brewed coffee or a sparkling mimosa—if you’re feeling fancy, the Perfect Mimosa Bar Ideas will inspire you.

Store leftovers covered in the fridge for up to 3 days. The crust might soften slightly but still tastes wonderful. Avoid freezing as the cream cheese and pastry cream textures can suffer.

Reheat slightly by bringing the tart to room temperature before serving for the best flavor and texture. Over time, the strawberries release a bit more juice, making the tart juicier—if you like it less soggy, enjoy it sooner rather than later.

Nutritional Information & Benefits

An average slice (1/8 of tart) provides approximately 300-350 calories, with a balance of protein from cream cheese and eggs, and carbohydrates from the crust and strawberries. The fresh fruit adds antioxidants and vitamin C, while the dairy offers calcium and vitamin D.

This recipe can be adjusted for lower sugar or gluten-free diets with simple swaps. Be mindful of allergens like dairy, eggs, and gluten if serving to guests with sensitivities.

From a wellness standpoint, this tart satisfies sweet cravings with real ingredients, avoiding artificial additives common in store-bought desserts. It’s a treat that feels indulgent but honest.

Conclusion

This Creamy Strawberry Cream Cheese Tart with Vanilla Pastry Cream has become my go-to when I want something that tastes like a special occasion but doesn’t require a full day in the kitchen. It’s creamy, fresh, and just the right amount of sweet.

Feel free to tweak it to your taste—maybe try different berries or a splash of lemon zest in the filling. I love how forgiving this recipe is, letting you make it your own.

Whether you’re baking for friends or stealing a quiet moment for yourself, this tart delivers comfort with a little flair. When I serve it, I always think about how a simple strawberry can turn into a full-on celebration.

Give it a try and let me know how you make it your own—I’m always curious about new twists and ideas!

Frequently Asked Questions

• Can I make the tart ahead of time?
  Yes, the crust and pastry cream can be made a day ahead. Assemble the tart just before serving for the freshest taste.
• What if I don’t have a tart pan?
  A pie dish works as a substitute, though the tart won’t have the same fluted edges or removable bottom.
• How do I prevent the crust from getting soggy?
  Bake the crust fully before adding filling and avoid overly juicy fruit. Brushing the crust with melted white chocolate or a thin layer of jam before filling can help as a moisture barrier.
• Can I use frozen strawberries?
  Yes, but thaw and drain them well to avoid excess moisture that can soften the crust.
• Is there a vegan version of this tart?
  You can substitute coconut cream cheese and plant-based milk for the cream cheese and pastry cream, but expect a different flavor and texture.

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