Disclosure: I was asked to participate in the #Pyrex100 campaign, sponsored by Pyrex®, a World Kitchen brand. Although I have been compensated, all opinions are my own.
Each year I like to take the kids to pick fresh fruit, sometimes apples, but often blueberries or strawberries. Next year my aim is to have them pick seasonal produce throughout the year. I think it's important for them to know where their food comes from and how we can include it in delicious dishes.
This year we tried a new strawberry farm Kenny's Strawberry Farms and it was fantastic, one of the best I've been to. The strawberries were big and juicy and the rows hadn't been completely picked over like they normally are at other places we've been.
When we got home the kids washed and ate some of the strawberries we picked while I made a yummy strawberry cheesecake tart with a few of them.
The tart was amazing, and I'm going to share the recipe in a minute, but first I want to share a few photographs of the kids picking strawberries, because I'm sure that's what you came here to see, right! We went the day before Easter and I hadn't known beforehand but they'd had a special Easter event earlier in the morning, so I'm glad we went a little later once there were no crowds and we had most of the strawberry field to ourselves.
The did have some fun craft activities set up though which the kids could do, but mine surprisingly didn't want to, they just wanted to pick a basket full of strawberries instead.
Especially this kid who couldn't get over how big the strawberries were.
And I may have caught this one giving them a little try as she wandered up and down the rows.
Now for that recipe.
- 1 sheet pastry (thawed)
- 2 pkgs cream cheese (softened)
- 1/4 cup heavy whipping cream
- 1/2 cup lemon curd
- 1/2 cup sugar
- powdered sugar
Spray your glass Pyrex dish with a little non-stick cooking spray and arrange your pastry sheet inside. Prick the pastry several times with a fork.
Bake according to the package directions, remove from the oven and set aside to cool.
Combine the cream cheese, heavy whipping cream and sugar in a bowl on low speed until combined and then fold in the lemon curd.
Once the tart shell is cooled, transfer it to a serving tray or board. Spoon the cheesecake mixture into the center, spreading it evenly.
If you haven't done so already, slice your strawberries thinly and arrange over the top.
Refrigerate for at least a couple of hours until the cheesecake is set.
Dust powdered sugar over the top right before serving.
You can make this dish a day in advance, just keep refrigerated and add the powdered sugar before serving.
This delicious strawberry cheesecake tart has been brought to you courtesy of Pyrex®, a World Kitchen brand, who in conjunction with their 100th Anniversary Celebration have launched the new Pyrex100 product line and a 100 days of giveaways sweepstakes.
Since 1915, Pyrex glassware has been an American-made kitchen staple, helping countless families bring comfort and joy through cooking. As the Pyrex brand commemorates its biggest and boldest anniversary to date, we are raising our (measuring) glasses to toast to a kitchen icon that has continued to thrive decade after decade, and to its even brighter future.
The Pyrex® 100 Days of Giveaways is sponsored by World Kitchen, LLC. There is no purchase necessary to enter. In order to participate, you must be a legal resident of the fifty United States or the District of Columbia and must be at least 18 years old at the time of entry. Entries will be accepted from March 22, 2015 at 10:00:00 a.m. ET until June 30, 2015 at 9:59:59 a.m. ET.
Disclosure: I have happily partnered with World Kitchen LLC to share the wonderful Pyrex® 100th Anniversary product line. All opinions are my own.Pyrex® 100th Anniversary Giveaway