Fresh Strawberry Tart

Instructions

1. Preheat oven to 190°C. Line a baking sheet with parchment.
2. On a lightly floured work surface, roll puff pastry out to a 25cm x 30cm rectangle.
3. Transfer the pastry to baking sheet. Use the tip of a paring knife to score a 2.5cm border around the edge without cutting all the way through.
4. Brush the border with beaten egg, then sprinkle with granulated sugar.
5. Bake for 15 minutes or until golden and puffed.
6. When pastry is cool enough to handle, gently press down on the centre to flatten. Allow pastry to cool to room temperature.
7. In a bowl using an electric mixer, beat cream cheese until smooth. Add heavy cream, lemon juice, and 4 sachets of Splenda Stevia Sweetener. Beat until smooth.
8. Transfer filling to the centre of the pastry, spreading evenly.
9. Arrange the strawberries over the filling. Sprinkle remaining sachet of Splenda Stevia Sweetener over the top.
10. Cut into squares and serve immediately, or lightly cover with plastic wrap and chill until ready to serve.