When the winter snow finally begins melting, I instantly begin dreaming of the fresh produce that spring and summer will bring. This Strawberry Lemonade Fruit Tart combines the best of winter (lemon citrus) with the best of spring and summer (fresh strawberries). The miracle of this recipe is how quickly everything comes together. While the tart crust cools, you can make the filling, which requires no cooking and no chill time. You can decorate this fruit tart as simply or as elaborately as you please!
Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease the bottom of a 9-inch tart pan with a 1-inch rim and removable bottom with butter (see Tips). Place tart pan on a rimmed baking sheet.
In a medium bowl, stir cookie mix, butter, and water with a wooden spoon until dough forms. Press dough evenly into the bottom of the tart pan. Place the baking sheet and tart pan in the oven. Bake for about 15 minutes or until golden brown. Remove from the oven to a heatproof surface. Lift one side of the baking sheet a few inches off the surface and drop the pan to deflate the cookie crust. Cool completely.
In a large bowl, beat cream cheese, whipping cream, powdered sugar, vanilla bean paste, and salt with an electric hand mixer on low speed until blended. Increase speed to medium-high and beat until smooth and stiff.
Remove the sides of the tart pan. Spread about half of the cream cheese filling over the top of the cookie crust.
Pipe the remaining cream cheese filling over the top of the tart, as desired. Top with the lemon curd.
Decorate with fresh strawberry slices, as desired. Store in the refrigerator. Makes 1 (9-inch) tart.
Use the wrapper from the stick of butter to grease the bottom of the tart pan. It keeps your hands clean and makes the job easier.
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