Strawberry Cream Tart
This strawberry cream tart is also incredibly versatile. You can add a drizzle of chocolate, a sprinkle of toasted almonds, or even a few fresh mint leaves to give it a personal twist.
Equipment
- 9-inch tart pan with removable bottom
- Mixing Bowls
- Hand or Stand Mixer
- Rolling Pin
- Spatula
- Small saucepan
- Measuring cups and spoons
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cubed
- 1 large egg yolk
- 1 –2 tablespoons cold water
For the Cream Filling:
- 1 cup heavy cream
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 pint fresh strawberries hulled and sliced
- 1 –2 tablespoons apricot jam for glaze, optional
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine the flour and sugar.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Stir in the egg yolk and 1 tablespoon of cold water. Mix until the dough starts to come together.
- If the dough feels dry, add the extra tablespoon of water, 1 teaspoon at a time.
- Pro Tip: Don’t overwork the dough—it keeps the crust tender and flaky.
Step 2: Chill and Roll the Dough
- Form the dough into a disk and wrap it in plastic wrap.
- Chill in the refrigerator for at least 30 minutes.
- Once chilled, lightly flour your surface and roll out the dough to fit your 9-inch tart pan.
- Press the dough gently into the pan, trimming any excess edges.
- Pro Tip: Rolling between two sheets of parchment paper makes it much easier to handle.
Step 3: Bake the Crust
- Preheat the oven to 350°F (175°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment, and bake an additional 10 minutes until lightly golden.
- Let the crust cool completely before adding the filling.
Step 4: Make the Cream Filling
- In a bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pro Tip: Fold gently to keep the filling light and airy—it makes the tart extra fluffy.
Step 5: Assemble the Tart
- Spread the cream filling evenly over the cooled crust.
- Arrange the sliced strawberries on top in a decorative pattern.
- Optional: Warm apricot jam slightly and brush over the strawberries for a shiny glaze.
Step 6: Chill and Serve
- Refrigerate the tart for at least 1–2 hours before serving to allow the filling to set.
- Slice carefully with a sharp knife and enjoy!
- Pro Tip: Run the knife under hot water and wipe between slices for clean, perfect pieces every time.
Notes
Nutritional Value (per serving, approximate)
- Calories: 320 kcal
- Carbohydrates: 34 g
- Sugars: 18 g
- Fat: 20 g
- Saturated Fat: 11 g
- Protein: 4 g
- Fiber: 2 g
- Sodium: 110 mg