This Strawberry Tart recipe is a cross between a strawberry pie and a strawberry fruit pizza!
The strawberries in my parent’s garden are doing great this year. The berries are large, sweet, super juicy and ripen right on the vine. Plus, these berries are as organic as you can possibly get. No pesticides, herbicides or chemicals on these beauties!
After we pick the strawberries we cut the stems off and soak them in cool tap water for just a few minutes to loosen any dirt or garden debris on the berries. We then place the berries in a strainer and rinse them two or three times with cool tap water.
We use whatever fresh berries we need and freeze the rest. To freeze the berries we simply smash them, add some sugar and freeze them in plastic Pint Freezer Storage Containers. These are the same containers that we use to freeze our fresh Sweet Corn.
The remaining dough was placed in my greased 18″ x 13″ Jelly Roll Baking Pan. I love this pan and use it all the time. It’s great because it has a lid that fits tight which makes it perfect when taking a dessert to a picnic, party, family gathering or even for our own home use. If you don’t have a Jelly Roll Pan with a lid, you really need to invest in one.
I spread a layer of cream cheese mixture on top of the cooled pie crust and spooned chopped strawberries onto the cream cheese mixture.
This dessert would be wonderful just like this, however I added one more layer.
For the final touch I drizzled a strawberry sauce over the top of the berries. I refrigerated the dessert for several hours before serving it to our guest. You can add a dollop of whipped topping or vanilla bean ice cream on top if you wish.
I just love a good strawberry recipe. Here are more strawberry post that you may like:
What’s your favorite strawberry recipe?