Whipped Strawberry Tart Dessert (Print)
Fluffy strawberry filling meets crisp tart crust for a light, creamy finish topped with fresh berries.
# What You'll Need:
→ Tart Crust
01 -
½ cup unsalted butter, room temperature
02 -
½ cup sugar
03 -
1 tsp vanilla extract
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1 large egg, room temperature
05 -
1 ¾ cups all-purpose flour
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½ tsp salt
→ Whipped Strawberry Filling
07 -
400 g fresh strawberries, quartered (about 2 ½ cups)
08 -
½ cup water or rosé
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¾ cup sugar
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2 tsp unflavored gelatin
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1 tbsp cornstarch
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1 tbsp water
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4 oz cream cheese, room temperature
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1 ½ cups heavy cream
# How to Make It:
01 -
Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla; mix until combined. Add flour and salt; mix until a soft dough forms.
02 -
Turn out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times. Form dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1-2 hours, or overnight.
03 -
Preheat oven to 350°F (175°C) and lightly spray a 9-inch tart pan with baking spray.
04 -
On a lightly floured surface, roll out the tart dough to about ¼-inch thickness. Arrange in the tart pan, trim away excess, and dock the bottom with a fork. Chill in the fridge for 30 minutes to 1 hour.
05 -
Place the tart pan on a sheet pan. Lay a sheet of parchment over the pan and fill with pie weights, beans, or rice. Bake for 20 minutes. Remove parchment and weights, letting them cool before handling.
06 -
Add strawberries and water to a blender; puree until smooth (about 2 cups). Heat puree in a saucepan with sugar and gelatin, stirring until dissolved.
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Mix cornstarch and water, then stir into the puree. Cook while stirring until thickened (about 1 ½ cups). Chill for 1 hour or until completely cool.
08 -
Spread half the strawberry mixture (about ¾ cup) evenly over the prepared tart crust. Chill in the refrigerator.
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Whip cream cheese in a mixer until smooth. Gradually add cream, whipping on high speed until stiff peaks form.
10 -
Add the remaining strawberry mixture (about ¾ cup) to the whipped cream. Whip on high speed until stiff peaks form.
11 -
Spread the whipped strawberry filling over the tart. Smooth with a spatula and chill for 2-3 hours or overnight.
12 -
Garnish with fresh strawberries, pineberries, meringue cookies, or whipped cream as desired. Store covered in the refrigerator.