A creamy Greek-inspired baked Strawberry Tart with Anthotyros and Cream Cheese tart with a buttery handmade crust and swirls of strawberry sauce.
There is something deeply comforting about a simple baked cheese tart.
This version combines the light, delicate flavor of Greek anthotyros with the richness of cream cheese and the freshness of lemon.
The filling bakes into a silky custard-like texture inside a crisp homemade pastry shell, while spoonfuls of strawberry sauce create beautiful ruby swirls across the top.
The tart is not overly sweet, making it perfect for spring lunches, afternoon coffee, or an elegant dinner dessert.
The lemon zest and lemon-flavored vanillin adds a nostalgic bakery aroma that pairs beautifully with the strawberry topping.
Tips
- Anthotyros can vary in moisture, so if it seems wet, drain it briefly before using.
- The tart tastes even better the next day.
- Fresh strawberries on top make a beautiful garnish.
- You can substitute strawberry sauce with strawberry coulis for a velvety texture.
Serving Suggestion
Serve chilled as it is, with a Greek coffee for a simple Mediterranean-style dessert or add more strawberry sauce or strawberry ice cream on top for a more decadent dessert.
The balance of creamy cheese, buttery crust, citrus, and strawberries makes this tart elegant without being heavy.
Strawberry, Anthotyros and Cream Cheese Tart
Creamy strawberry anthotyros tart with a buttery homemade crust, lemon aroma, and swirls of strawberry sauce. A light Greek-inspired baked cheesecake tart.
Ingredients
For the Tart Shell:
- 340 g all-purpose flour
- 1/2 tsp salt
- 3 tbsp sugar
- 2 extra tbsp granulated sugar (optional, for a sweeter crust)
- 226 g unsalted butter, chilled and grated or finely cubed
- 2–3 tbsp ice water
For the Filling:
- 300 g anthotyro cheese
- 100 g cream cheese, softened
- 120 g sugar
- 2 eggs
- 1 lemon, zested
- 1 packet (10g) lemon-flavored vanillin
- 1 tbsp corn flour(starch)
- Pinch of salt
- 4–5 tbsp strawberry sauce
Instructions
- Step1: Prepare the Tart Dough: I make the dough in a food processor
by adding all the ingredients at once and blending them. However, if you don’t have one, grate the cold butter on a box grater or cut it into very small cubes. In a large bowl, combine the flour, salt, and sugar. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing gently until the dough comes together into a ball. Flatten the dough into the tart pan and refrigerate for 15 minutes. - Meanwhile, preheat the oven to 180°C conventional oven or 160°C convection oven.
- Step2: Blind Bake the Crust: Place parchment on top of the dough and add some weight on top (I added beans). Bake for 15 – 18 minutes, until lightly golden and dry.
- Remove the weights and allow the crust to cool slightly.
- Step3: Make the Filling: I made the filling in the same food processor by adding all the ingredients at once and whisking them for a couple of minutes. Otherwise, in a bowl, whisk together the anthotyro and cream cheese until smooth. Add the sugar and mix well. Beat in the eggs one at a time. Stir in the lemon zest, the lemon flavoured vanillin, the corn flour (starch) and a pinch of salt. Mix until creamy and smooth.
- Step4: Assemble the Tart: Remove the weights and set aside to slightly cool. Pour the filling into the cooled tart shell. Spoon the strawberry sauce over the top and gently swirl it with a spoon to create a marbled effect.
- Step5: Bake: Bake for 35–40 minutes, or until the filling is mostly set with a slight wobble in the center. Cool completely before slicing. For best texture, refrigerate for
2–3 hours before serving.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 531Total Fat 33gSaturated Fat 20gUnsaturated Fat 13gCholesterol 126mgSodium 356mgCarbohydrates 47gFiber 1gSugar 18gProtein 13g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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