Fresh Strawberry Cream Cheese Tart Recipe

How to make it

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• Preheat the oven to 375*F.
• In food processor with knife blade attached, combine the flour, salt and 1/3 cup sugar, pulse until blended.
• Add butter and pulse until mixture resemble course meal.
• Add lemon extract, then ice water, 1 Tbsp. at a time, pulsing until moist clumps form.
• Gather dough into a ball, flatten to a disk.
• Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour (if chilled overnight, let dough stand 30 minutes at room temperature before rolling).
• On a large sheet of parchment paper, with floured rolling pin, roll dough into 12" round.
• Using 11" dinner plate as a guide and with sharp knife cut 11" round from dough, discard trimmings.
• Transfer round, still on parchment to large cookie sheet.
• Flute the dough.
• refrigerate or freeze on cookie sheet, about 10 minutes to firm dough slightly.
• Bake dough 20-25 minutes or until golden.
• Cool crust completely on cookie sheet on wire rack, about 20 minutes.
• When crust is cool, in medium bowl with spoon mix cream cheese, sour cream, crystallized ginger and remaining 3 Tbsp. sugar until blended.
• Spread cream cheese mixture on crust.
• Arrange strawberries wide ends down in concentric circles in cream cheese mixture to cover. Garnish center with tip of basil.