Here’s a recipe for a strawberry tart, with the pastry cream upgraded to have queso fresco in it. Queso fresco is a Mexican cheese, with a slightly salty undertone to it, that complements the sweet strawberries really well. This is a delicious and unexpected dessert recipe!
easy strawberry tart with queso fresco filling
this is a super easy, barely baked strawberry tart that has sweet, salty, citrusy and fresh notes. the pastry creme has crumbled queso fresco folded into it, and lots of lemon zest.
I won’t tell anyone if you just blind bake a frozen, store-bought pie crust! summer desserts are all about minimal effort with the maximal outcome — this is exactly that.
- Prepare pie dough and line a 9″ tart pan OR use a premade pie crust
- Blind bake the crust for 15 minutes, until brown.
- Let cool completely
- In a saucepan (not yet over any heat though), whisk together the sugar, egg yolks, and lemon zest.
- Add the flour, a couple of tablespoons of milk taken from the total amount and continue whisking until well combined.
- Place the remaining milk/queso fresco mixture and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.
- While whisking, slowly add the queso fresco/milk to the egg mixture and return the mixture to the saucepan.
- Cook over medium heat, stirring constantly until the cream has thickened. this took me about 5 minutes — watch it closely!
- Pour the queso fresco pastry cream into the cooled pie crust/tart crust, and arrange strawberry slices on top.
- Refrigerate until chilled.
Mimi Newman an easy strawberry tart with queso fresco filling. perfect summer dessert idea!
- 1 Pre-made pie crust sorry haters! OR my standard pie crust
- 2 egg yolks
- ⅔ cup granulated sugar
- ½ cup all purpose flour
- ¼ cup finely-crumbled queso fresco
- 1 ½ cups milk
- zest of 1 lemon
- 1 quart of strawberries washed and sliced into ½ in vertical slices
- Prepare pie dough and line a 9″ tart pan OR use a premade pie crust
- Blind bake the crust for 15 minutes, until brown.
- In a saucepan (not yet over heat), whisk together the sugar, egg yolks, and lemon zest.
- Add the flour, a couple of tablespoons of milk taken from the total amount and continue whisking until well combined.
- Place the remaining milk/queso fresco mixture and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.
- While whisking, slowly add the queso fresco/milk to the egg mixture and return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the cream has thickened. this took me about 5 minutes — watch it closely!
- Pour into the cooled pie crust/tart crust. To prevent a skin from forming, press a sheet of cling film directly onto the surface of the pastry cream. Refrigerate until chilled.
Serving: 1eighth of pieSodium: 139mgCalcium: 102mgVitamin C: 70mgVitamin A: 184IUSugar: 28gFiber: 3gPotassium: 280mgCholesterol: 56mgCalories: 294kcalSaturated Fat: 4gFat: 10gProtein: 6gCarbohydrates: 48gIron: 2mg