Strawberry ‘Cream’ Tart


Silken tofu replaces cream cheese in this delicious tart. The pie may be topped with small whole strawberries instead of sliced ones or with other fresh berries.

  • ServingServings


  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 cup margarine, chilled and cut into small pieces
  • 3 Tbs. cold water
  • 1 1/2 cups firm silken tofu, drained well
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 cups sliced strawberries
  • 1/2 cup strawberry preserves


  1. Preheat oven to 375°F. In food processor, combine flour and salt and pulse on/off to mix. Add margarine and process until mixture resembles coarse crumbs. With machine running, add water, 1 Tbs. at a time, and process until dough forms a ball. Turn dough out onto lightly floured work surface. Roll dough into a 10-inch circle. Place dough inside 9-inch tart pan. Prick bottom of pastry several times with fork. Bake until just lightly browned, 10 minutes. Remove to wire rack to cool.
  2. Reduce oven temperature to 350°F. In food processor, combine tofu, sugar and vanilla and process until well blended. Pour mixture into cooled tart crust. Bake until filling is set, about 30 minutes. Remove to wire rack to cool.
  3. To serve, arrange sliced strawberries on top of tart in a circular pattern until entire surface is covered. Puree preserves in blender or food processor and brush over strawberries. Chill at least 1 hour before serving.

Nutrition Information

  • Serving Size: 8 servings
  • Calories: 259
  • Carbohydrate Content: 2 g
  • Fat Content: 41 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 224 mg