Get more: If you like this recipe, there’s over 150 more in the private members area. Sign up here.
Strawberries & Cream Cookie Tart
Serves: 8
Prep: 15 mins
Bake: 20-25mins
Cookie dough
- 110g butter, room temp.
- 135g light soft brown sugar
- 1 large Egg
- Dash vanilla
- 200g plain flour
- 1 tsp cornflour
- 1 tsp bicarbonate of soda
- Pinch salt
- 100g white chocolate
Topping
- 200g full fat cream cheese
- 1 tbsp lemon zest
- 2 tbsp icing sugar
- Dash vanilla
- 2 tbsp butter, soft
- 500g Wexford strawberries
Method
- Line the base of a 9” loose bottom round cake tin with parchment paper.
- For the cookie dough, into a bowl, cream the butter and sugar until soft and smooth.
- Add the egg and vanilla, mix to combine.
- Sieve in the flour, salt, cornflour and soda.
- Finally add the chocolate.
- Mix until there’s no trace of flour left and spoon into the base of the tin and press down.
- Place in the fridge for 20 minutes to chill.
- While resting, preheat the oven to 180C/160C fan.
- Place the rested cookie dough in the oven and bake for 20-25mins or until golden brown.
- Set aside and cool completely. If you are under pressure for time, you can place it into the freezer for 10 minutes.
- For the lemon cream cheese, place the cream cheese, icing sugar and lemon zest into a bowl and mix until smooth.
- To this add the butter and vanilla and stir to combine.
- To assemble, place the cooled cookie base on a cake stand or serving plate and spread on the lemon cream cheese.
- Top this with delicious, local, in-season strawberries and enjoy
Get more: If you like this recipe, there’s over 150 more in the private members area. Sign up here.
