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This luscious whipped strawberry tart is a showstopper for any spring or summer celebration with its pillowy filling and crisp buttery crust. I remember serving this at my niece’s birthday party and every guest ended up asking for the recipe before the night was over
Making this tart the first time was so much fun. Seeing the vibrant pink layers come together felt like creating edible art. Now it is a go to recipe when I want a dessert that impresses without being fussy
Ingredients
- Unsalted butter: Softens easily and makes the crust melt in your mouth Choose European style if possible for extra flavor
- Sugar: Adds sweetness and structure to both crust and filling Fine white sugar dissolves best
- Vanilla extract: Deepens the aroma and rounds out the flavor Look for pure extract not imitation
- Large egg: Binds the dough together for a sturdy base Use fresh high quality eggs for best results
- All purpose flour: The foundation of your crust Sift for the lightest texture and check for freshness
- Salt: Balances flavors and makes the sweetness pop Use fine sea salt
- Fresh strawberries: The star of the show Choose plump ripe strawberries for maximum flavor and aroma
- Water or rosé: Helps purée the berries and adds a subtle background note A splash of chilled rosé tastes especially summery
- Unflavored gelatin: Sets the filling so it slices cleanly Use fresh packets and store in a cool dry place
- Cornstarch: Thickens the strawberry layer Opt for a brand with no aftertaste
- Cream cheese: Gives the filling body and a slight tang Make sure it’s at room temperature for easy blending
- Heavy cream: Whips up fluffy and decadent Chill well before whipping for best volume
Step-by-Step Instructions
- Make the Crust:
- Cream the softened butter and sugar on medium speed for four to five minutes until pale and fluffy This ensures the crust will be delicate and not dense Beat in the egg and vanilla until fully blended
- Mix in the flour and salt:
- Just until a soft dough forms Scrape out onto a floured surface and fraisage or gently smear the dough with the heel of your hand a few times This old school trick helps prevent cracks when rolling Form the dough into a disc and chill it in plastic wrap for at least one hour letting it hydrate and relax
- Roll Out and Parbake the Crust:
- Lightly flour your surface Roll the chilled dough out to about a quarter inch thickness Carefully roll it up on your rolling pin and unroll into your tart pan Gently ease the dough into the corners and trim any excess edges Use a fork to dock holes in the bottom which prevents bubbling Chill the tart shell again for a full half hour to keep the shape Preheat the oven to three fifty Place the tart pan on a sheet pan Line with parchment and fill with pie weights or dried beans Bake for twenty minutes until lightly golden Let cool before carefully removing the weights and paper
- Prepare the Strawberry Layer:
- Add quartered strawberries and water or rosé to a blender Blend until perfectly smooth You want about two cups Purée goes in a small saucepan with sugar and gelatin Stir over medium heat until totally dissolved Mix cornstarch and a tablespoon water in a little bowl then stir into the strawberry mixture Simmer stirring nonstop until thickened and glossy This should coat the back of your spoon You want about one and a half cups altogether Chill until cool one hour at least
- Assemble the Tart:
- Spoon half the cooled strawberry mixture into the parbaked shell and spread evenly Chill again for a quick set
- Make the Whipped Filling:
- Whip room temperature cream cheese on high until creamy Add a little cream and whip smooth gradually adding more cream whisking to stiff peaks The trick is patience so the mixture stays billowy without lumps Add the remaining strawberry mixture to the whipped cream and whip again to firm peaks Spoon this over the bottom strawberry layer and smooth with a spatula Cover and chill the whole tart at least two hours or even overnight for the cleanest slices
- Finish and Serve:
- Just before serving garnish with more fresh strawberries or pineberries or add a few crisp meringue cookies for crunch A swirl of extra whipped cream makes it extra special
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One of the best things about this tart is sipping rosé while making the filling It reminds me of sunny afternoons cooking with my sister who loves adding extra berries on top for a finished sparkle
Storage Tips
Keep the assembled tart covered in the fridge It stays fresh and tender for up to three days If making ahead wait to garnish with fresh strawberries until just before serving so the berries stay bright and juicy Avoid freezing as the whipped filling can lose its airy texture
Ingredient Substitutions
If you are out of fresh strawberries try using thawed frozen strawberries just drain off excess liquid before puréeing For a lighter flavor swap rosé for apple juice If you need a gluten free crust use your favorite gluten free flour blend instead of all purpose flour
Serving Suggestions
This tart makes a beautiful centerpiece for brunch spring tea or any celebration I love pairing it with a glass of chilled rosé or lemonade You can slice into small wedges for a buffet or cut bigger for a cozy dessert at home Top each slice with a sprig of fresh mint or edible flowers for something extra stunning
The Story Behind Whipped Strawberry Tart
Strawberry tarts have a long tradition in European baking A cloud of whipped filling layered over jammy fruit is a nod to classic French patisserie My version leans creamy and light instead of the heavier custard you might expect making it perfect for the first sweet strawberries of the season
Recipe FAQs
- → How do I achieve a crisp tart crust?
Ensure the dough is well chilled before rolling and baking. Par bake using pie weights to prevent shrinking, and allow the shell to cool before filling.
- → Can I substitute frozen strawberries for fresh?
Yes, thaw frozen strawberries and drain excess liquid before pureeing. The flavor may be slightly more intense but works well in the filling.
- → What can I use instead of gelatin?
Agar-agar powder is a vegetarian alternative, though results may vary in texture. Adjust quantities according to package instructions.
- → Why chill the tart overnight?
Extended chilling helps the filling set firmly and intensifies flavors, making the tart easier to slice and serve.
- → How should I store leftovers?
Keep the tart covered in the refrigerator. Enjoy within three days for best texture and taste.