Ah, strawberry tart—fresh, bright, and perfect for a show-stopping dessert 🍓🥧
Here’s a classic version that’s creamy, crisp, and bursting with strawberries.
🍓 Strawberry Tart
Ingredients
For the crust (shortcrust pastry)
- 1¼ cups all-purpose flour
- ¼ cup sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the filling
- 1 cup heavy cream
- 8 oz cream cheese or mascarpone
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the topping
- 1–2 cups fresh strawberries, sliced
- Optional: apricot glaze for shine (1/4 cup apricot jam + 1 tsp water, warmed)
Instructions
- Make the crust
- In a bowl, mix flour and sugar. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and 1–2 tbsp water until dough comes together.
- Press into a tart pan. Chill 30 min.
- Bake crust
- Preheat oven to 350°F (175°C).
- Bake crust 15–20 min until golden. Cool completely.
- Prepare filling
- Beat cream cheese/mascarpone until smooth.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Assemble tart
- Spread filling evenly in cooled crust.
- Arrange sliced strawberries on top.
- Optional glaze
- Brush apricot glaze over strawberries for shine.
- Chill & serve
- Refrigerate at least 1–2 hours before serving.
✨ Tips & Variations
- Use pre-baked tart shell for faster prep.
- Add sliced kiwi or blueberries for a colorful twist.
- Sprinkle slivered almonds on top for crunch.
- For mini tarts, use tartlet pans and adjust baking time to 12–15 min.
I can also give a quick no-bake strawberry tart recipe that’s creamy and ready in 15 minutes with a graham cracker crust if you want.
Do you want me to do that?
