This Strawberry Tart is a celebration of summer in every bite, blending buttery, flaky crust with luscious, creamy filling and juicy, ripe strawberries. The contrast of textures—crisp, smooth, and fresh—creates a dessert that’s as delightful to eat as it is to behold. With just 25 minutes of baking and a bit of patience for chilling, you’ll craft a showstopper that’s worth every moment.
Each slice offers a burst of sweet-tart flavor, balanced by the richness of the filling and the subtle crunch of the crust. Perfect for gatherings or a special treat, this tart is as nutritious as it is indulgent, packed with vitamins and a touch of elegance. Serve it chilled, and watch it disappear in no time!
Ingredients for Strawberry Tart
- Tart Crust:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (66 g) powdered confectioner’s sugar
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter (cold and cut into cubes)
- 1 large egg (cold preferred, beaten)
- Filling:
- ⅔ cup (157 g) heavy cream
- 6 oz (170 g) cream cheese (softened)
- ½ cup (66 g) powdered sugar (divided)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ lbs (680 g) strawberries (hulled and sliced)
Step-by-Step Instructions
- Prepare the Tart Crust:
- In a food processor, combine flour, sugar, and salt. Pulse to mix.
- Scatter butter over the surface and pulse until the mixture resembles coarse crumbs.
- Add the egg and pulse until the dough begins to cling together.
- Remove the dough, form it into a disc, wrap in plastic wrap, and chill for 1 hour.
- After chilling, roll the dough into a 10-11” (25 cm) circle on a lightly floured surface.
- Transfer the dough to a 9” tart pan, pressing gently into the sides. Prick all over with a fork and freeze for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Line the crust with parchment paper, fill with pie weights (or dry beans), and bake for 20 minutes until the edges are light golden brown.
- Allow the crust to cool completely before filling.
- Make the Filling:
- In a large mixing bowl, combine heavy cream, ¼ cup (33 g) powdered sugar, and vanilla extract. Beat with an electric mixer on high until thick, fluffy, and stiff peaks form.
- In a separate bowl, stir cream cheese until smooth and creamy.
- Add the remaining powdered sugar and salt, stirring until completely combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Tart:
- Spread the filling evenly over the cooled tart crust.
- Top with sliced strawberries just before serving (to prevent weeping).
Perfect Pairings: Sauce and Topping Ideas
Elevate your Strawberry Tart with a drizzle of chocolate ganache or a light dusting of powdered sugar. For a tangy twist, add a dollop of lemon curd or a sprinkle of toasted almond slices. These additions not only enhance the flavor but also make your tart look extra special!
Serve It Right: Presentation Tips
For a stunning presentation, arrange the strawberries in a concentric pattern or create a flower-like design. Serve each slice with a sprig of fresh mint for a pop of color. Pair it with a glass of sparkling wine or a cup of herbal tea for a delightful dessert experience.
Keep It Fresh: Storage and Reheating
Store your Strawberry Tart in the refrigerator, covered with plastic wrap, for up to 2 days. To maintain the crust’s crispness, avoid adding the strawberries until just before serving. If you need to make it ahead, prepare the crust and filling separately and assemble them right before serving.
Mix It Up: Recipe Variations
Experiment with different fruits like raspberries, blueberries, or a mix of tropical fruits for a unique twist. You can also swap the cream cheese filling for a custard base or a mascarpone mixture for a richer flavor. These variations allow you to customize the tart to your taste preferences.
Time-Saving Hacks: Quick Prep Tips
To save time, prepare the tart crust a day in advance and store it in the refrigerator. Use a pre-made tart shell if you’re short on time, but ensure it’s of high quality. For the filling, use a stand mixer to whip the cream and cream cheese quickly and efficiently. These tips help you enjoy your dessert without the stress!
Strawberry Tart
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour (190 g)
- ½ cup powdered confectioner’s sugar (66 g)
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes (113 g)
- 1 large egg cold preferred, beaten
Filling
- ⅔ cup heavy cream (157 g)
- 6 oz cream cheese softened (170 g)
- ½ cup powdered sugar divided (66 g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ lbs strawberries hulled and sliced (680 g)
Instructions
- Tart CrustIn a food processor, combine flour, sugar, and salt and pulse to mix.
- Scatter butter over the surface and pulse until mixture resembles coarse crumbs.
- Add the egg and pulse until dough begins to cling together. Remove from food processor and form into a disc, wrap in plastic wrap, and chill for 1 hour.
- After chilling, transfer dough to a clean, lightly floured surface and roll into a 10-11” (25cm) circle. Transfer to a 9” tart pan and press gently into the sides of the pan. Prick all over with a fork and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat oven to 375F (190C).
- Once dough has chilled and oven is preheated, line the crust with parchment paper and fill with pie weights (or dry beans). Bake in center rack of preheated oven for 20 minutes and the edges have begun to turn light golden brown. Allow tart crust to cool completely before filling.
- Tart fillingIn a large mixing bowl, combine heavy cream, about half of the powdered sugar (¼ cup/33g) and the vanilla extract. Use an electric mixer to beat on high speed until thick and fluffy and stiff peaks stage.
- In a separate mixing bowl, stir cream cheese until smooth and creamy.
- Add remaining powdered sugar and salt and stir until completely combined.
- Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until completely combined.
- Spread over cooled tart crust and top with strawberries just before serving (note that if you add them too far in advance they may weep on the filling).