1/2 lb butter (no substitute)
1/2 cup powdered sugar
2 1/2 cups flour
Cream Cheese filling
16 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
2 cups sliced fresh strawberries
Directions for the Strawberry Cream Cheese Tart
For Crust: Preheat oven to 325°F.
Place butter in mixer and beat with paddle until soft and light.
Gradually beat in sugar.
Beat 5-10 minutes until the mixture is very light and whitened.
Mix flour in gradually until completely mixed. Don’t over beat.
Gather dough and wrap in plastic wrap.
Refrigerate about 30 minutes.
Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
Place cookie dough inside pan and bake for 15 minutes.
Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
Add sugar and vanilla.
Beat for about 5 more minutes.
Spread filling on crust, the crust does not have to be completely cooled.
I start the filling when I pull the crust out of the oven.
Now cover the top with sliced strawberries.
Do not add sugar to the strawberries because it makes it to watery.
Chill and serve!