A Rustic Strawberry Tart with Lemon and Mint Cream Cheese

1. In a small bowl, mix the cream cheese, lemon zest and 1 Tablespoon of pure cane juice. Add the mint and mix gently. Allow the cream cheese mixture to rest in the refrigerator for 30 minutes to an hour to incorporate flavors.

Once the cream cheese has rested, preheat your oven with a baking stone in it at 400F.

2. In a separate bowl, mix 1/4 cup of cane juice with 1 Tablespoon of arrowroot powder. Add the lemon juice and strawberries. Mix until the strawberries are well coated with the sweetener.

3. On a floured surface (that you can transfer the tart to the oven from) or on parchment paper, roll out your pate brisse/pie dough to 1/8″ thickness.

4. Spread the cream cheese mixture over the dough allowing enough room around the edges so that you’ll be able to fold over the tart edges.

5. Add the strawberries from the sauce mixture with a slotted spoon (do not to add the liquid).

6. You can arrange thinly sliced lemons on top for decorative purposes.

7. Once filled, fold over the edges of the pate brisee/pie dough to create a rustic tart (see photo). Add the remaining juice from the strawberry mixture over the strawberries in the center of the folded tart.

8. Brush egg whites on the edges of the tart crust for a glowing browned crust.

7. Transfer the tart to the hot baking stone by sliding it off the counter like a pizza peel or bake directly on the parchment paper by placing it on the baking stone. This method will ensure that you get a nice crispy bottom.

8. Bake for 30-35 minutes.

9. Once baked allow to cool for 10 minutes and transfer to a serving dish. This can be served warm or at room temperature.