Strawberry & Cream Cheese Tart with Strawberry Jam Glaze

Directions

Add flour, sugar and butter in a food processor, process until well blended.

Add egg, process until the dough just comes together.

Transfer onto a lightly floured cutting board or working surface.

Knead until smooth.

Press into a 4-inch diss and wrap in a plastic wrap.

Chill in the frige for 20 to 30 minutes.

Put a baking sheet into the oven and preheat to 400℉ (200℃) degrees.

Roll out the dough on a floured cutting board or working surface to ¼ inch thick round.

Line the dough into a 8 or 9-inch tart pan with a removable bottom. Pierce the bottom with a fork.

Chill in the frige for 5 to 10 minutes.

Line a large sheet of foil paper over the tart pan to cover the dough.

Place the pie weight, dried beans or rice on top.

Transfer onto the hot baking sheet in the oven.

Bake for about 10 minutes or until the edges just start to become golden.

Remove the foil paper along with the pie weight or dried beans.

Bake for another 10 minutes or until the crust is golden.

Remove from the oven and let cool in the pan on a wire rack.

Add cream cheese, sour cream, powdered sugar and rum in a large mixing bowl with an electric mixer until smooth and creamy.

Spread mixture evenly in the cooled tart crust.

Arrange the fresh strawberries on top. Brush the warm jam over the strawberries.

Keep it refrigerate for at least 6 hours or overnight.

Slice and serve.