Eid-ul-Adha has come and gone, another year flies by. Our lives are so different since last year. Last year this time I was pregnant, finally over the morning sickness and totally back in my baking groove. For Eid last year I had made Red Velvet Cheesecake! Sounds amazing, I know, I’m still kicking myself for not getting enough pictures or writing down the exact recipe so I could share it with all of you. Plus I had gone with a Red Velvet Crust which didn’t turn out as well as I’d hoped. I’ll have to make it again, so I can post that recipe.
This year however, I made a Strawberry Cream Cheese Tart. I wanted something simple yet delicious and this dessert definitely delivered. It’s been the year of the cheesecake for me it seems, I made this one and this one and a of course the red velvet one I haven’t blogged.
This Strawberry Cream Cheese Tart is so fresh and light. The strawberries compliment the tang of the cream cheese and the base adds some crunch. The base is a taste.com.au recipe, it was good but I’m still in search of that perfect tart base recipe, do you have one you love?
Strawberry Cream Cheese Tart
- Taste's Basic Tart Shell
- 500 g softened cream cheese
- 1 1/2 tsp vanilla essence
- 3/4 cup icing sugar
- 500 grams strawberries
- Prepare your base as per the recipe instructions.
- In a mixer combine your cream cheese and vanilla essence. Mix until it is smooth and without lumps. Add in your icing sugar, start off on a slow speed and increase as the icing sugar is incorporated. Mix until smooth and creamy. Gently fill the cream cheese mixture into the tart base and smooth out the top. Chop your strawberries into quarters and lay them on the cream cheese filling.
Eid was good as usual, busy and fun. You know it’s been a good day when you end up exhausted by the end of it, and we were definitely exhausted. It’s a bit late to ask, but what did you get up to this Eid-ul-Adha?