Description
Light and creamy whipped strawberry tart with buttery crust and fresh strawberry filling perfect for summer desserts.
Ingredients
Scale
- ½ cup unsalted butter
- ½ cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 1¾ cups all-purpose flour
- ½ tsp salt
- 400 g fresh strawberries
- ½ cup water or rosé
- ¾ cup sugar
- 2 tsp unflavored gelatin
- 1 tbsp cornstarch
- 1 tbsp water
- 4 oz cream cheese
- 1½ cups heavy cream
- Fresh strawberries for garnish
- Extra whipped cream for garnish
Instructions
- Cream butter and sugar until fluffy.
- Add egg and vanilla and mix until combined.
- Mix in flour and salt until dough forms.
- Shape dough into a disc and chill for 1 to 2 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Roll dough and place into a 9-inch tart pan.
- Dock dough with a fork and chill again.
- Line crust with parchment and pie weights.
- Bake crust for 20 minutes and cool completely.
- Blend strawberries and water until smooth.
- Cook puree with sugar and gelatin until dissolved.
- Add cornstarch slurry and cook until thickened.
- Cool strawberry mixture completely.
- Spread half the strawberry mixture into tart shell.
- Whip cream cheese until smooth.
- Slowly add heavy cream and whip until stiff peaks form.
- Add remaining strawberry mixture and whip again.
- Spread filling into tart shell and smooth top.
- Chill tart for 2 to 3 hours before serving.
- Garnish with fresh strawberries and whipped cream.
Notes
- Use ripe strawberries for the best flavor.
- Chill the tart thoroughly before slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28
- Sodium: 180
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 95