Last updated on February 14th, 2023 at 12:04 am
Strawberry and cream tarts are classic desserts enjoyed by people of all ages for many years.
Combining the sweet and juicy strawberries with the rich and creamy filling makes this dessert so irresistible.
Ingredients and Equipment
To make a delicious and beautiful strawberry and cream tart, you will need the following ingredients and equipment:
- Pastry crust: The perfect tart base is a flaky, buttery pastry crust. You can make your own or buy a pre-made crust from the store.
- Strawberries: Fresh, ripe strawberries are essential for the filling. Choose plump, juicy strawberries free of bruises or blemishes.
- Heavy cream: The cream filling makes this tart so creamy and decadent. Before using it in the filling, you must whip the heavy cream to a stiff peak.
- Sugar: A small amount of sugar is added to the whipped cream to sweeten it.
- Vanilla extract: Vanilla extract adds a touch of flavor to the cream filling.
- Tart pan: A tart pan with a removable bottom is ideal for making strawberry and cream tarts.
- Pastry bag: A pastry bag with a large star tip is used for piping the cream filling into the tart.
Strawberry and Cream Tarts
- 8 oz reduced-fat cream cheese softened
- 1/4 cup sugar
- 1/4 cup seedless red currant jelly
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 cup unsalted butter melted
- egg wash (1 egg beaten with 1 tablespoon of water)
- Preheat oven to 350°F.
- In a food processor, combine flour, 1/3 cup sugar, and salt. Add the butter and pulse just until it is cut in and resembles coarse crumbs.
- Transfer the mixture to a bowl, and make a well in the center. Add the egg yolk and mix until the dough comes together.
- Turn the dough out onto a floured surface, knead into a smooth flat disk, wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough to fit your tart pan. Place the dough into the pan and trim the edges. Brush the crust edge with egg wash.
- Bake for 15 to 20 minutes or until the crust is golden brown.
- In the meantime, in a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream.
- Once the crust has cooled, fill it with the cream cheese mixture.
- Arrange the strawberries on top of the cream cheese mixture.
- Heat the red currant jelly in a small saucepan over medium heat until loose. Strain through a fine sieve and brush the glaze over the strawberries.
- Serve the tart chilled.
- Brush the insides of tart shells with egg whites and bake at 350° for 5 minutes
- Combine sugar and flour in a saucepan, and gradually stir in milk until smooth
- Bring to a boil over medium heat and constantly stir for 1 minute
- Bake crust at 450°F until golden brown
- Beat cream cheese with an electric mixer on medium speed until fluffy; gradually add sugar and almond extract
- Fold in whipped cream
- Trim strawberries to the same height
- Heat preserves over medium-low heat until loose; strain through a fine sieve
- Preheat oven to 350 degrees, brush crusts with egg wash, and bake until golden brown
- Combine vegetable oil, egg yolk, milk, and vinegar in a small bowl and whisk to combine
- In a food processor, combine flour, sugar, salt, and baking powder and pulse a couple of times
- Add the butter and pulse just until it resembles coarse crumbs
Preheat oven to 375°F
- Combine sugar, thawed strawberries, and juice in a heavy pot over medium heat and stir constantly
- Bring to a boil, being careful not to burn the sugar, then remove from heat and let cool to room temperature
- Place syrup in the refrigerator to chill
- Put tart tins on a baking sheet and bake in the oven for 15 minutes or until the pastry is golden
- Allow to cool, then add a teaspoon of jam to each tart case
- Whisk the cream with the vanilla essence until soft peaks form, and spoon or pipe on top of the jam
- Add the strawberries and glaze with warm apricot jam.
Tips When Making These Delicious Strawberry and Cream Tarts
- Choose a good quality pie crust recipe or store-bought option, as this will affect the overall flavor and texture of the tart.
- Pre-bake the crust for a crispy texture and to prevent sogginess.
- Brush the inside of the tart shell with egg whites to create a barrier between the crust and filling, which will help prevent the crust from becoming soggy.
- Use a heavy saucepan when making the filling to prevent burning and ensure the filling thickens properly.
- Stir the mixture constantly while cooking to avoid lumps and ensure even cooking.
- Make the filling with fresh strawberries and puree half of the berries for added flavor and texture.
- Fold whipped cream into the filling mixture to create a light, fluffy texture.
- Use powdered sugar instead of granulated sugar to sweeten the whipped cream, as this will create a smoother texture.
- Sprinkle sugar over the crust edge before baking for added sweetness and a crunchy texture.
- Serve the tart chilled to enhance the flavors and set the filling.
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but thaw them completely and drain any excess liquid before using them.
Can I use a different type of fruit in this recipe?
Yes, you can use any fruit of your choice. Some popular options include blueberries, raspberries, or blackberries.
Can I make the crust ahead of time?
Yes, the crust can be made and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Can I make the filling ahead of time?
You can make the filling and store it in the refrigerator for up to 24 hours. However, it is best to whip the cream before using it for the best results.
What can I use instead of heavy cream for the filling?
You can use whipped topping or cream from a can, but the texture and flavor may not be the same as freshly whipped heavy cream.
Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crust if you prefer. Simply press the crust into the tart pans and bake according to the recipe instructions.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free using a gluten-free flour blend instead of all-purpose flour.
Can I make this recipe vegan?
You can make this recipe vegan using a vegan butter substitute and a plant-based whipped cream alternative.
How long will these tarts last in the refrigerator?
These tarts will last up to 3 days in the refrigerator, stored in an airtight container.
Can I double this recipe for a larger crowd?
You can easily double or triple this recipe to make more tarts as needed.
Final Thoughts on making these Strawberry and Cream Tarts
Strawberry and cream tarts are classic desserts that never go out of style. With the right ingredients and simple steps, you can create a delicious and beautiful tart that everyone will love.
Whether you are a beginner or an experienced baker, this tart will surely be a crowd-pleaser. So why not try making one today?