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Strawberries and Cream Tart Recipe

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3.9 from 50 reviews

A delightful Strawberries and Cream Tart featuring a buttery homemade crust filled with a luscious cream cheese and whipped cream mixture, topped with fresh sliced strawberries. This elegant dessert combines a crisp tart shell with a smooth, sweet filling and fresh fruit for a perfect treat that is ideal for special occasions or any time you crave a fresh, fruity dessert.

  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings

Ingredients

Pie Crust

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces) unsalted butter, cold and cut into 8 tablespoons
  • 3 tablespoons vegetable shortening, cold and cut into 3 tablespoons
  • 1/4 cup cold water

Cream Cheese Filling

  • 1/2 cup cold heavy cream
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Topping

  • 2 cups sliced strawberries

Instructions

  1. Make the Pie Crust: In a food processor, combine the flour, sugar, and salt. Add the cold butter and shortening and pulse until the mixture resembles large pebbles. Add cold water and pulse just until a dough forms. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until cold.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Place a 9-inch tart pan with a removable bottom on a baking sheet for easy handling during baking.
  3. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the tart pan. Carefully line the bottom and sides of the tart pan with the dough, patching any tears if needed. Prick the crust gently with a fork to prevent bubbling.
  4. Blind Bake the Crust: Line the crust with foil and fill with pie weights or dried beans to weigh it down. Bake for 10-12 minutes until the edges start to turn golden. Remove the foil and weights, then bake an additional 5-10 minutes until the bottom is golden and fully cooked. Allow the crust to cool completely before filling.
  5. Whip the Cream: Using a mixer with a whisk attachment, beat the cold heavy cream on medium-high speed until thickened and stiff peaks form, approximately 3-4 minutes. Transfer to a separate bowl and keep chilled in the refrigerator.
  6. Prepare the Cream Cheese Mixture: In the same mixing bowl (switching to paddle attachment if using a stand mixer), beat the softened cream cheese with powdered sugar until smooth and creamy, about 2-3 minutes. Add the vanilla extract and mix well. Scrape down the sides of the bowl to ensure even mixing.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, maintaining the light and airy texture.
  8. Assemble the Tart: Spread the cream cheese filling evenly into the cooled tart crust. Arrange the sliced strawberries on top in a decorative circular pattern.
  9. Chill Before Serving: Refrigerate the assembled tart for at least 4 hours or overnight to allow the filling to set and flavors to meld before serving.

Notes

  • Ensure the butter and shortening are very cold to achieve a flaky crust texture.
  • Blind baking the crust is essential as the tart will not be baked after filling to keep the cream filling fresh.
  • The cream cheese should be softened to room temperature for smoother blending.
  • Use fresh, ripe strawberries for the best flavor and presentation.
  • This tart is best served chilled and consumed within 2 days to maintain freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/strawberries-and-cream-tart-recipe/