A perfectly summery strawberry tart made with a velvety crust, smooth surf cheese-based filling, and fresh summer berries! Each zest is filled with creamy, juicy savor that you won’t be worldly-wise to get unbearable of!
Tarts are my favorite way to showcase fresh fruit. You just really can’t go wrong with the combination of a velvety crust, linty filling, and juicy fruit! You’ll have to add apple, lemon, and berry tart recipes to your summer dessert lineup!
Easy Strawberry Tart Recipe
Strawberries are the fruit of the summer! Take wholesomeness of them stuff in season with this wondrous strawberry tart recipe! It’s just as tasty as it is beautiful, so let’s dig right in to how to make your own. The first thing we’ll start with is our velvety shortbread-esque tart crust. I make this tart using a supplies processor and recommend that you do the same considering it’s the easiest way to make a tart crust. The supplies processor does all of the nonflexible work of wearing in the butter without permitting it to soften from over-working! In other words, golden and flaky without any hassle.
The delicious, velvety husks is then topped with a super easy surf cheese-based filling and covered with sliced strawberries! It’s smooth, sweet, and complements the savor of fresh strawberries perfectly! Not only is this strawberry tart veritably delicious, but it will squint gorgeous on your dinner table too! Your guests are going to love it!
Ingredients Needed to Make It
The unconfined thing well-nigh this strawberry tart is that it uses so many simple ingredients, you won’t need to make a grocery trip! You can find measurements for each of these ingredients listed unelevated in the recipe card.
Tart Crust
- All-Purpose Flour: I use all-purpose flour for the majority of my baking. It has a low protein content and helps to make the structure of baked goods light and airy.
- Sugar: I add white sugar to the husks to sweeten it up.
- Salt: A pinch of salt is all you need to alimony your husks from tasting bland.
- Butter: You’ll want to use unprepossessed butter for the crust! The lower temperatures help to make it husks nice and flaky.
Cream Cheese Filling
- Cream Cheese: This is the foundation of the filling, the surf cheese adds the weightier creaminess and tangy flavor!
- Powdered Sugar: Adds a smooth sweetness to the tart filling.
- Vanilla Extract: Helps to deepen the flavor. Use pure vanilla pericope if you can!
- Salt: Enhances the overall flavor.
- Heavy Cream: Makes your filling thick and fluffy!
- Strawberries: You’ll want these hulled and sliced.
How to Make a Homemade Strawberry Tart
Making a fruit tart from scratch is unquestionably really easy! One thing to alimony in mind, though, is that your tart needs plenty of time to nippy and set. So indulge yourself a few hours surpassing you need to serve it!
Preparing Your Crust
- Combine Ingredients: Combine flour, sugar, and salt in the trencher of a supplies processor and pulse to blend.
- Add Butter: Scatter butter pieces over top the flour mixture and pulse until mixture is just whence to cling together.
- Chill: Remove from supplies processor and form into a disk. Cover in plastic wrap and nippy for 30 minutes.
- Shape: Once dough is finished chilling, remove from refrigerator and roll into well-nigh a 10-11″ circle. Form into a 9″ tart pan and use a fork to poke holes into the side and marrow of the dough.
- Freeze: Transfer pan to freezer and freeze for at least 30 minutes.
- Bake: Preheat oven to 350F, and once oven is preheated and dough has chilled, torch on 350F for 25 minutes or until just whence to turn golden brown. Indulge tart husks to tomfool surpassing filling.
Filling and Topping
- Combine Ingredients: Combine surf cheese, powdered sugar, vanilla extract, and salt in a bowl and use an electric mixer to write-up until smooth and well-combined. Set aside.
- Add in Heavy Cream: In a separate, clean, bowl, use an electric mixer to write-up 1 cup heavy surf to stiff peaks.
- Fold: Fold the whipped surf into your surf cheese mixture until well-combined — the resulting mixture should be thick and fluffy.
- Add to Crust: Spread evenly into cooled tart crust.
- Top With Strawberries: Arrange sliced strawberries on top.
Tips for Making a Successful Fruit Tart
To get your strawberry tart to taste like it came from your favorite bakery, here are a few simple tips to alimony in mind!
- Don’t Overwork Dough: You only want to combine your dough ingredients until incorporated. Butter pieces should still be visible. If you overwork your dough, gluten may develop and leave you with a dense, rubbery crust.
- Let Your Husks Chill: For the weightier crust, let your dough rest in the fridge for at least 30 minutes surpassing you use it. This way, the gluten will relax and it will be worldly-wise to be shaped easily.
- Use Unprepossessed Butter: The secret to a flaky crust? Unprepossessed butter! Chilled butter won’t incorporate into the husks completely. Once the husks is in the oven, the hot temperatures will melt those pieces of butter leaving you with light, flaky goodness.
Storing Leftovers / Making Ahead
I don’t recommend making this strawberry tart superiority of time since we’re working with fresh fruit. If you have leftovers, you can alimony them in the fridge for up to 2 days covered in plastic wrap.
More Strawberry Desserts
Strawberry Tart
Ingredients
Tart Crust
- 1 1/2 cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon salt
- 10 Tablespoons cold butter cut into pieces
Filling
- 6 oz cream cheese softened
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2/3 cup heavy cream
- 1 1/2 lbs strawberries hulled and sliced
Instructions
Tart Crust
- Combine flour, sugar, and salt in the trencher of a supplies processor and pulse to blend.
- Scatter butter pieces overtop the flour mixture and pulse until mixture is just whence to cling together.
- Remove from supplies processor and form into a disk. Cover in plastic wrap and nippy for 30 minutes.
- Once dough is finished chilling, remove from refrigerator and roll into well-nigh a 10-11″ circle. Form into a 9″ tart pan and use a fork to poke holes into the side and marrow of the dough.
- Transfer pan to freezer and freeze for at least 30 minutes.
- Preheat oven to 350F, and once oven is preheated and dough has chilled, torch on 350F for 25 minutes or until just whence to turn golden brown. Indulge tart husks to tomfool surpassing filling.
Filling
- combine surf cheese, powdered sugar, vanilla extract, and salt in a trencher and use an electric mixer to write-up until smooth and well-combined. Set aside.
- In a separate, clean, bowl, use an electric mixer to write-up 1 cup heavy surf to stiff peaks
- Fold the whipped surf into your surf cheese mixture until well-combined — the resulting mixture should be thick and fluffy.
- Spread evenly into cooled tart crust.
- Arrange sliced strawberries on top.
