Sweet Strawberry Tart
With a crisp crust, creamy filling, and sweet-tart berries, this strawberry tart makes for a truly mouth-watering dessert! The shell is the same pâte sucrée used for my lemon tart, and the filling is a creamy filling inspired by my no-bake cheesecake. It’s especially wonderful in the summertime with ripe summer berries 🍓
Why You’ll Love This Recipe
It’s simple. This recipe uses less than 10 ingredients total! Shortbread-esque crust that’s sweet and tender–not to be confused with a traditional pie crust. It’s a breeze to make in a food processor, and it bakes up sturdy and so buttery. No-bake filling means there’s minimal time spent in the kitchen and NO time spent standing over the stove. Bright and juicy berries add the perfect contrast to the creamy filling and crisp crust. I like strawberries, but technically you really could use any berry. Arrange them any way you’d like, but just remember it’s best to wait until shortly before serving before adding them as they can become weepy once sliced.
I developed this simple strawberry tart recipe for a friend a few years ago but never posted it here, so I thought it was about time I gave it its own space here.
Ingredients
While impressive, this strawberry tart is actually quite simple with less than 10 ingredients total. Here are the most important ones we’ll be using today.
Egg. Unlike many of my recipes that call for room temperature eggs, we actually want a cold egg here. This will help keep our crust nice and cold, which will ultimately help it hold its shape. Butter. Like the egg, we want our butter cold for this recipe. You can even pop yours in the freezer for a few minutes beforehand to ensure it’s cold enough (just like I do with my homemade biscuits and scones!). Heavy cream. Whipping cream would also work. We’ll beat this to stiff peaks to make a homemade whipped cream and then fold it into softened cream cheese to make a smooth and creamy filling. If you’ve struggled to whip cream to stiff peaks in the past, try using a metal bowl and placing it (and your beaters) in the fridge/freezer to chill for a few minutes before adding your cream. Cream cheese. Brick-style, full-fat cream cheese is critical for the properly textured filling. Tub-style or low-fat cream cheese will make your filling too runny. Strawberries. Stick with fresh strawberries. Like my strawberry cobbler, this strawberry tart is superb with fresh picked, sun-ripened summer berries!
SAM’S TIP: For an extra pop of flavor and insurance against a soggy strawberry tart, you can brush your cooled crust with ¼ cup of melted chocolate chips (any flavor would work!). Pop your crust in the fridge to let the chocolate harden, then add your filling and berries. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Strawberry Tart
Make the Crust
Make the Filling & Assemble
SAM’S TIP: For a bakery-style look, melt two tablespoons of jelly (apple, strawberry, and red currant are all good options!) with one teaspoon water and brush this mixture over your berries. This will add a glossy finish to your strawberry tart–so pretty! If you like fresh strawberry desserts, try my strawberry shortcake or Eton mess next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Related Recipes
