Strawberry Tart
As an amazon associate I earn from qualifying purchases.
This Strawberry Tart is a great dessert for spring and summer. It features a buttery tart shell, a smooth and creamy cheesecake-style filling, and a pretty layer of fresh, glazed strawberries on top. It looks fancy enough for a special occasion, but it’s easy to make whenever strawberries are in season, and you want something fresh and nice on the table.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make A Strawberry Tart
- More Strawberry Recipes
When spring hits, I want strawberry EVERYTHING. Strawberries may be available year-round, but there’s nothing like the flavor of a fresh, vine-ripened, local berry. Buy a flat, make one of these tarts, and then whip up a batch of Strawberry Jam for safe-keeping.
Here’s Why You’ll Love This Recipe
- Buttery crust, creamy filling, and fresh berries always make a great combination.
- It feels like something from a bakery, but you can easily make it at home.
- The filling doesn’t need baking, and it’s silky and has a nice tangy sweetness.
- Fresh strawberries make this tart look especially nice for holidays, showers, or brunches.
- You can make it ahead of time, which makes it perfect for entertaining.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the tart crust
- All-purpose flour: Provides structure while keeping the crust tender.
- Powdered sugar: Sweetens the dough and helps create a delicate texture.
- Kosher salt: Balances the sweetness and enhances the buttery flavor.
- Unsalted butter: If you use salted butter, omit the additional Kosher salt from the recipe.
- Egg yolk: Fresh farm eggs add the best flavor (and color), but any grocery store eggs will work.
- Heavy whipping cream: Don’t sub in half-and-half or milk. This recipe needs the fat from the heavy cream.
- Vanilla bean paste or vanilla extract: No imitation vanilla allowed. You need the real deal for this recipe!
For the cream cheese filling
- Cream cheese: Don’t sub in low-fat cream cheese. Fat = flavor, and it is worth it for this recipe.
- Powdered sugar: Sweetens the filling while keeping it smooth.
- Lemon juice: Freshly squeezed lemon juice is best. Skip the bottled juice if possible.
- Vanilla bean paste or vanilla extract: Rounds everything out with warmth and sweetness.
- Heavy whipping cream: Lightens the filling and helps it whip up nice and fluffy.
For the strawberry topping
- Fresh strawberries: the star of the show, bringing sweetness, freshness, and gorgeous color.
- Strawberry jam: thinned slightly to make an easy glaze that gives the tart a beautiful shine.
In Photos: How To Make A Strawberry Tart
Step 1: Make the tart dough
Preheat the oven to 350 degrees F. Combine the flour, powdered sugar, and salt.
Next, cut in the butter until the mixture looks like coarse crumbs.
Add the egg yolk, cream, and vanilla.
Mix until the dough comes together into a ball and pulls cleanly from the sides of the bowl. Wrap it well and chill for 1 hour.
Once chilled, roll the dough out on a lightly floured surface until it is a little larger than your tart pan. Gently press it into the pan, trim away any excess, and dock the bottom with a fork so it bakes up flat and crisp.
Bake until golden and fully crisp, then let it cool completely before filling.
Step 2: Make the cream cheese filling
Add the cream cheese and powdered sugar to a mixing bowl.
Beat until smooth.
Add lemon juice and vanilla and mix until combined. Next, slowly whisk in the cream, a little at a time, scraping the bowl often so everything stays silky and evenly mixed.
Once all the cream is incorporated, whip until the filling is fluffy and thick enough to hold stiff peaks.
Add the mixture to your cooled tart crust.
Spread it evenly over the crust.
Step 3: Add the strawberries
Arrange the sliced strawberries on top, starting at the outer edge and working inward in a circular pattern. This gives the tart that classic, beautiful look.
Brush the berries with the thinned strawberry jam to glaze. It adds shine and just a little extra fruity sweetness.
Helpful Tips and Tricks
- Chill the dough well: A good chill makes the dough easier to roll and helps the crust hold its shape in the oven.
- Do not skip docking the crust: Poking holes in the bottom keeps the crust from puffing up too much as it bakes.
- Cool the crust completely: If the crust is still warm, the filling can soften too much and lose its structure.
- Slice the strawberries thinly: Thin slices are easier to arrange and give the tart that neat, elegant finish.
- Glaze right before serving for the freshest look: The jam glaze helps the fruit look glossy and gorgeous.
Recipe FAQ
Yes. You can bake the crust a day in advance and store it at room temperature. The fully assembled tart can also be made ahead and refrigerated until serving.
Yes. A different size will work, but the tart may be slightly thicker or thinner, and the bake time may need a small adjustment.
Absolutely. Raspberries, blueberries, or a mix of berries would all be lovely here.
Yes. Because of the cream cheese filling, the tart should be kept chilled.
Store the tart covered in the refrigerator. It is best enjoyed within 2 to 3 days for the freshest texture and appearance. The crust will soften a bit over time, but it will still taste wonderful.
More Strawberry Recipes
- Strawberry Matcha Loaf
- Strawberry Scones
- Strawberry Rhubarb Pie
- Strawberry Cheesecake
- Strawberry Rhubarb Crisp
- Strawberry Bars
Strawberry Tart
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1 egg yolk, large
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla bean paste, or vanilla extract
For the Cream Cheese Filling
- 12 ounces cream cheese, (full-fat block)
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla bean paste, or vanilla extract
- 3/4 cup heavy whipping cream
For the Strawberry Topping
- 16 ounces strawberries, fresh, hulled and thinly sliced
- 1/4 cup strawberry jam, blended with a few drops of hot water
Instructions
To Make the Tart Dough
- Preheat the oven to 350 degrees F.
- Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
- Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
- Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Wrap the dough tightly in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough out until it's about an inch wider than your tart pan.*
- Press the dough gently into the tart pan(s), trimming away any excess.
- Dock the crust (poke holes with a fork) to prevent it from puffing up in the oven as it bakes.
- Bake until crisp and golden (approx. 25 to 30 minutes), then cool completely before filling.
To Make the Cream Cheese Filling
- Place the cream cheese, powdered sugar, lemon juice, and vanilla in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).
- Whisk in the cream on medium speed, about 1/4 cup at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula and whip until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).
- Transfer the filling to the pre-baked tart crust and smooth into an even layer.
To Top the Strawberry Tart
- Starting at the outer edge and working inwards, shingle strawberry slices in a circular pattern.
- Brush with thinned jam to glaze.
