Strawberry Tart with Black Currant Cream Cheese Filling


This post was supposed to be about Magnolia’s Srawberry Double-Crust Pie, but I was in such a mood for France, and the whole “tart” tradition, that I just couldn’t bring myself to make an American style pie. I ended borrowing from here and there to create the desert of the title and pictured below. I’ll explain:


The stawberry filling follows the recipe found in Magnolia’s Strawberry Double-crust Pie.

The cream cheese filling comes from the Cream Cheese Pecan Pie. But I added two tablespoons of the black currant liquer, Crème de Cassis, plus 1/4 cup of black currant jam. The double-crust pie has no cream cheese filling,


The crust was a classic,buttery, Pâte brisée.


I cooked, cooled, then arranged the strawberry filling on top and put it in the fridge overnight.


We ate this at home on the weekend, keeping it all to ourselves.

I plan on making a very similar pie for the weekend ahead of us, the Strawberry Cream Cheese Pie with Graham Cracker Crust. But that is still a few days away.


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