Tart Shell
  • 1 Cup (2 sticks) unsalted butter, softened
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 1/4 Cup honey
  • 2 Cups all-purpose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cinnamon
Pastry Cream
  • 6 large egg yolks
  • 1/2 Cup granulated sugar, divided
  • 1/4 Cup cornstarch
  • 1 1/2 Cups whole milk, divided
  • 1/2 vanilla bean (optional)
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 1/2 Tsp. fresh lemon juice
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries
  • 3 Tablespoons granulated sugar
Tart Shell
  1. PLACE 1 cup (2 sticks) unsalted butter into a large bowl or the bowl of a stand mixer.
  2. ADD 1/4 cup granulated sugar and ADD 1/4 cup brown sugar.
  3. ADD 1/4 cup honey.
  4. BEAT until smooth and light in color.
  5. SET ASIDE butter mixture.
  6. PLACE 2 cups all-purpose flour into a medium bowl.
  7. ADD 1/2 cup whole wheat flour.
  8. ADD 1/2 teaspoon salt and ADD 1/2 teaspoon baking soda and ADD 1/2 teaspoon cinnamon.
  9. STIR to combine.
  10. ADD half of flour mixture to butter mixture.
  11. BEAT just until combined. Do not overmix.
  12. FORM dough into a disk and WRAP with plastic wrap and CHILL in refrigerator until firm.
  13. SPRINKLE work surface lightly with flour.
  14. ROLL OUT dough to a 14-inch circle.
  15. TRANSFER dough to an 11-inch tart pan with a removable bottom.
  16. PRESS dough into bottom of pan and all the way up sides and TRIM AWAY excess dough.
  17. PRICK dough bottom all over with fork tines and CHILL in refrigerator 30 minutes.
  18. PREHEAT oven to 325°F.
  19. BAKE tart shell until deep golden brown and dry in appearance, about 30 minutes.
  20. ALLOW tart shell to cool completely in pan on wire rack.
Pastry Cream
  1. PLACE 6 large egg yolks into a medium bowl.
  2. ADD 1/4 cup granulated sugar and ADD 1/4 cup cornstarch.
  3. ADD 1/2 cup whole milk and WHISK until smooth.
  4. SET ASIDE egg yolk mixture.
  5. POUR remaining 1 cup whole milk into a medium saucepan.
  6. ADD remaining 1/4 cup granulated sugar.
  7. SPLIT and SCRAPE seeds from half of 1 vanilla bean and ADD seeds to milk mixture (optional).
  8. COOK over medium heat just until barely steaming. Do not overcook.
  9. ADD 1/4 cup warm milk mixture to egg yolk mixture while WHISKING constantly.
  10. ADD another 1/4 cup warm milk mixture to egg yolk mixture while WHISKING constantly.
  11. RECOMBINE all egg yolk mixture and all milk mixture in saucepan.
  12. COOK mixture over medium heat while WHISKING constantly until mixture comes to a boil.
  13. COOK 1 – 2 minutes while WHISKING constantly until mixture is very thick.
  14. REMOVE from heat.
  15. ADD 1 package (8 ounces) cream cheese and STIR until cream cheese is completely melted.
  16. ADD 1/2 teaspoon vanilla extract and ADD 1/2 teaspoon fresh lemon juice and STIR to combine.
  17. PRESS mixture through a fine mesh strainer into a medium bowl using the back of a ladle.
  18. PLACE a piece of plastic wrap directly onto surface of pastry cream and REFRIGERATE until chilled.
  1. HULL and CUT INTO QUARTERS 1 package (16 ounces) strawberries.
  2. PLACE 3/4 cup quartered strawberries into a medium bowl.
  3. ADD 3 tablespoons granulated sugar and TOSS gently to COAT strawberries.
  4. ALLOW strawberries to rest about 20 minutes until juice is released.
  5. ADD remaining sliced strawberries and STIR gently.
  6. SET ASIDE sweetened strawberries.
  1. WHISK pastry cream and SPOON evenly into tart shell.
  2. GARNISH tart with sweetened strawberries.
  3. CHILL tart in refrigerator until ready to serve.
Calories 270
Total Fat 14.89 g
Saturated Fat 8.66 g
Cholesterol 91.91 mg
Sodium 135 mg
Total Carbohydrates 31.48 g
Dietary Fiber 1.13 g
Protein 3.90 g