This recipe didn't look like it should work. You beat a whole lot of cream into cream cheese -- not whipped cream even, just runny cream -- and then pour it into a pie shell and expect it to set up. It doesn't contain any gelatin or eggs or anything else that seems like it would cause it to set. You're relying entirely on the fact that cream cheese firms up a bit when chilled. (And, I guess, the tiny amount of icing sugar.) Neither of these seemed like they would be enough to cause the filling to set. I was dubious. But I've been surprised by recipes before! There are lots that seem like they shouldn't work, but then somehow do. So, I followed the recipe and gave it a go. It did not set. At all. The flavour is nice, but it has zero structural integrity. Oh well... Now I know.

I haven't bothered including the original recipe below as I don't think it actually works as written. Instead this is a rough idea of what I'd like to try next time in the hopes of getting something that actually holds together.

I've increased the cream cheese slightly and specified a small amount of gelatin. Hopefully that'll be enough to get it to hold together. I've also bumped up the quantity of strawberries. Not for any structural reason, just because I though it'd be nice with more fruit.

All the usual caveats here: this is an untested variation, use at your own risk, etc., etc.

Strawberry Cream Cheese Tart

Adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• enough pastry for a 9" pie crust¹
• 3/4 c. heavy (35%) cream, divided
• 1/2 Tbsp. unflavoured gelatin powder
• 225g cream cheese, softened
• 1 tsp. vanilla extract
• 50g icing sugar
• 400g strawberries, hulled and halved

Directions

1. Roll out the pastry and line a 9" (23cm) pie plate or tart tin.
2. Crimp and trim the edges, cover with plastic wrap, and chill for 20-30 minutes.
3. Preheat oven to 190°C (375°F).
4. Remove the plastic wrap from the crust and prick bottom a few times with a fork.
5. Line with parchment/baking paper and fill with pie weights.
6. Bake at 190°C (375°F) for 20-25 minutes.
7. Remove paper and pie weights and bake for another 5-10 minutes until well-browned and cooked through.
8. Transfer to wire rack to cool.
9. Meanwhile, sprinkle the gelatin into 1/4 c. of the cream and set aside for 5-10 minutes.
10. Scald the remaining cream, heating it to just shy of a boil.
11. Add the gelatin mixture to the hot cream and whisk thoroughly to combine.
12. Beat the cream cheese until lightened.
13. Pour in the cream mixture and beat until smooth.
14. Mix in the vanilla.
15. Sift in the icing sugar and mix well.
16. Once the pie shell is completely cool, pour in the cheese mixture.
17. Add the strawberries on top.
18. Cover and chill for at least 2 hours to allow filling to set.
19. Cut into wedges and serve.

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¹ I was making this to try to use up some leftover pastry from a previous recipe. Feel free to use whatever sort of pastry you prefer. Shortcrust, sweet shortcrust, sourdough shortcrust, or flaky are all good options. ^Back