Go Back
Creamy strawberry tart topped with fresh strawberries and whipped cream

Strawberry Cream Tart

A delightful dessert featuring a crispy tart shell filled with creamy, rich filling and topped with fresh strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 1/4 cup all-purpose flour This forms the base of your tart, providing a light and tender texture.
  • 1/3 cup granulated sugar Adds sweetness to the crust, making it perfectly balanced.
  • Pinch salt Enhances the flavors and brings out the sweetness.
  • 1/2 cup butter (cut into chunks) Using cold butter gives the crust its flaky goodness.
  • 1 large egg yolk Adds richness to the dough and helps bind it together.
For the Cream Filling
  • 1/2 cup sugar For sweetening the creamy filling.
  • 3 tbsp corn starch Helps thicken the filling to the desired creamy consistency.
  • 3 tbsp flour Additional structure for your creamy mixture.
  • 1/4 tsp salt A critical flavor enhancer.
  • 2 cups heavy cream Creates a rich and velvety filling.
  • 1 tsp vanilla extract Adds aromatic depth to the filling.
  • 1 large egg (slightly beaten) Contributes richness to the filling.
  • 1/2 cup sour cream Balances the sweetness with a slight tang.
For the Strawberry Topping
  • 3 cups strawberries Fresh, juicy strawberries are the star of this dessert.
  • 1/2 cup water Used to create a lovely strawberry sauce.
  • 1/4 cup sugar Sweetens the sauce to perfection.
  • 2 tsp corn starch Thickens the strawberry sauce beautifully.

Method
 

Preparation of Tart Crust
  1. Preheat your oven to 400 degrees F.
  2. In a food processor, combine the flour, granulated sugar, and pinch of salt and pulse for about 10 seconds until mixed.
  3. Add the chunks of cold butter to the processor and pulse until the mixture becomes coarse crumbs, resembling sand.
  4. Carefully add the egg yolk and pulse until combined.
  5. Press this crumbly mixture into a 10-inch tart pan, making sure the sides are slightly higher than the center.
  6. Bake for 15-18 minutes, pricking the crust with a fork several times to prevent bubbling.
  7. Once baked, remove the tart shell from the oven, allow it to cool, and set aside.
Preparation of Cream Filling
  1. In a saucepan, mix the sugar, corn starch, flour, and salt.
  2. Stir in the heavy cream and vanilla extract, turning the heat to medium and continue stirring until the mixture comes to a boil.
  3. Reduce the heat and stir until thick.
  4. Take about 1/4 cup of the hot cream mixture out and let it cool slightly, then whisk the warm cream with the beaten egg.
  5. Return this egg mixture to the saucepan, stirring constantly until it reaches a gentle boil again.
  6. Once thickened, remove from heat, let cool slightly, and then add the sour cream, using a hand blender for a silky texture.
  7. Cover the creamy filling mixture tightly with plastic wrap and refrigerate for 30 minutes to chill.
Preparation of Strawberry Topping and Assembly
  1. While the filling is chilling, cut 2 1/2 cups of strawberries into quarters and set aside.
  2. Puree 1/2 cup of strawberries using a hand blender until smooth.
  3. Combine the strawberry puree with 1/2 cup of water in a saucepan and bring to a gentle simmer.
  4. In a small bowl, mix together sugar and corn starch, then add this mixture into the strawberry puree and stir continuously until it thickens.
  5. Once cooled, pour the strawberry mixture over the quartered strawberries and gently mix.
  6. Pour the chilled cream filling into the baked tart shell, smoothing the surface.
  7. Layer the strawberry mixture on top of the cream filling and let the tart rest for about 30 minutes before serving.
  8. For a chilled dessert, refrigerate for an additional 30 minutes to 1 hour.
  9. Slice, serve, and enjoy every heavenly bite!

Notes

Ensure your butter is cold for flaky pastry. Experiment with different fruits to customize your tart. Use a clean, sharp knife for the best presentation.