Fresh Strawberry Cream Tart
Crisp tart shell filled with a creamy cheese filling and topped with fresh strawberries and an optional glaze.
Fresh Strawberry Cream Tart
Crisp tart shell filled with a creamy cheese filling and topped with fresh strawberries and an optional glaze.
Ingredients
15 items
200 gramsflourVegetarian
50 gramssugarVegetarianGluten-Free- 60 gramssugarVegetarianGluten-Free
1 pinchsaltVegetarianGluten-Free
120 gramsbutterVegetarianGluten-Free
1 uniteggVegetarianGluten-Free
250 gramscream cheeseVegetarianGluten-Free
200 millilitersheavy creamVegetarianGluten-Free- 50 gramssugarVegetarianGluten-Free
1 teaspoonvanilla extractVegetarianGluten-Free
10 milliliterslemon juiceVeganVegetarian
5 gramsgelatin(optional)
30 milliliterswater(optional)VeganVegetarian
400 gramsstrawberryVeganVegetarian
50 gramsapricot jam(optional)VegetarianGluten-Free
Instructions
Make the shortcrust pastry
In a large bowl, combine Flour, Powdered sugar and Salt. Add cold Butter cut into pieces and rub with fingertips (or use a food processor) until the mixture resembles coarse crumbs. Mix in the Egg and form a compact dough without overworking. Flatten into a disk, wrap, and chill in the refrigerator for 30 minutes.Chill dough: 30 minTips:
- •Keep the butter cold to ensure a flaky crust.
- •If dough feels too dry, add 1 tablespoon cold water at a time.
Prepare strawberries
Rinse Strawberries, hull and pat dry. Slice about two-thirds of the berries for topping; reserve a few whole berries for decoration if desired.Tips:
- •Dry strawberries thoroughly to avoid soggy glaze.
- •Choose evenly sized berries for a neat arrangement.
Substitutions
Final notes
Allow the tart to chill thoroughly before slicing for clean slices. Leftovers will keep 1–2 days refrigerated (berries may release juice over time). For a dairy-free version, use coconut oil in the crust, coconut cream for the filling, and a plant-based cream cheese alternative.
Instructions
Make the shortcrust pastry
In a large bowl, combine Flour, Powdered sugar and Salt. Add cold Butter cut into pieces and rub with fingertips (or use a food processor) until the mixture resembles coarse crumbs. Mix in the Egg and form a compact dough without overworking. Flatten into a disk, wrap, and chill in the refrigerator for 30 minutes.Chill dough: 30 minTips:
- •Keep the butter cold to ensure a flaky crust.
- •If dough feels too dry, add 1 tablespoon cold water at a time.
Prepare strawberries
Rinse Strawberries, hull and pat dry. Slice about two-thirds of the berries for topping; reserve a few whole berries for decoration if desired.Tips:
- •Dry strawberries thoroughly to avoid soggy glaze.
- •Choose evenly sized berries for a neat arrangement.
Substitutions
Final notes
Allow the tart to chill thoroughly before slicing for clean slices. Leftovers will keep 1–2 days refrigerated (berries may release juice over time). For a dairy-free version, use coconut oil in the crust, coconut cream for the filling, and a plant-based cream cheese alternative.
Nutritional facts
per serving