Fresas con Crema Tart

For the Tart: Preheat oven to 400°F and let the pie crust temper slightly. Line an 8-inch fluted tart pan with the pie crust, pressing it into the fluted edges and corners. Line with parchment and fill with pie weights or baking beans. Bake for 10 minutes, then remove the weights and bake for another 3-4 minutes until the base is fully cooked. Let cool completely before filling.

For the Filling: Whip the heavy cream with 2 tablespoons of the powdered sugar until stiff peaks form. In a separate bowl, beat the softened cream cheese with the remaining powdered sugar until smooth (about 4-5 minutes). Gently fold in the whipped cream until fully incorporated.

For the Strawberry-Orange Glaze: Make a slurry with the cornstarch and orange juice. In a saucepan, combine the slurry with strawberry trimmings (from the chopped strawberries) and sugar. Bring to a boil, blend until smooth, strain, and allow to cool before glazing.

To Assemble: Fill the cooled tart shell with the crema filling. Arrange the sweet Florida strawberries over the top and brush generously with the cooled glaze. Let set in the fridge for at least 2 hours before serving.