This easy recipe requires you to make the dough in advance and then bake it the next day.
For the Crust
Make sure all the ingredients are cold like the butter and the milk. Mix it using a mixer and only till it comes together. Then use your hands to bring it together just enough. Don’t over knead it. Wrap it in a cling wrap and flatten it.
Next day take it out of the fridge and let it rest for 15 mins. Sprinkle some flour on the work surface and using a rolling pin flatten it to a 1 mm thickness. Grase the tart pan with olive oil lightly. Wrap it around the tart pan with removable bottom. Gently press it down with your fingers. Cut the excess dough from around the edges. Use a fork to make holes in the dough. Ensure its covering major part of your tart. Take some red beans and put them in the tart. That will ensure the tart doesn’t rise up while baking. Now bake it in a preheated oven for 20 to 25 minutes or till it becomes golden brown. Remove it from the oven and let it cool down completely.
For the filling:
For the the Strawberry Compote:
Use a non stick pan. Add in chopped Strawberries, lemon juice and sugar and let it come to a boil. Keep stirring. And then lower the flame and let it thicken up. Remove it from the flame and strain the mix using a strainer. Do it while it’s hot and then let the Compote come down to room temperature. Put it in the fridge to thicken up some more.
To make the filling. Combine all the ingredients using an electric hand mixer. It’s easy to do it when the cream cheese is at room temperature. Use a spoon to fill the tart crust. Cut strawberries and place them in circles going from outside to inside. Then pour over the strawberry Compote over it. Tip make the tart crust and compote the day before. I usually cover the crust with a cake cover and leave it outside. I also make the compote the day before and just make the filling fresh and it’s fresh and delicious and so light. Place the tart in the fridge if you are expecting guests. Best to serve it cold.