For the Crust:
- 12 graham cracker sheets
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 1 cup chopped strawberries
- 1/2 cup raspberries
- 1/4 cup sugar
- 1 tablespoon water
- 4 ounces cream cheese, at room temperature
- 3/4 cup sweetened condensed milk
- 1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
- 1 cup cold heavy cream
For the Topping:
- 3 tablespoons strawberry jelly
- 1 cup strawberries, halved
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar during a kitchen appliance until finely ground. Add the melted butter and pulse until the mixture seems like wet sand.
Press into rock bottom and up the edges of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil during a small saucepan over medium-high heat. Reduce the warmth and simmer until the liquid is syrupy and therefore the fruit is extremely soft, 4 to five minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cheese may be a little stiff, soften it within the microwave in 10-second intervals. Beat the cheese during a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds.
Add the milk and beat until smooth. Add the berry syrup and therefore the lemon peel and juice and beat until smooth.
during a separate large bowl, beat the cream with clean beaters until medium peaks form. Gently fold the topping into the cheese mixture employing a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the rear of a spoon. Cover with wrapping and freeze until firm, a minimum of 4 hours.
About 10 minutes before serving, remove the pie from the freezer to melt slightly. Make the topping: Microwave the jelly during a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth.
Add the strawberries and gently stir to coat. Let macerate 10 to fifteen minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.