Whipped Strawberry Tart Delight (Print-Friendly Version)
Buttery tart shell with airy whipped cream cheese and fresh strawberry layers, finished with a cool creamy topping.
# List of Ingredients:
→ Tart Crust
01 -
113 g unsalted butter, room temperature
02 -
100 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 large egg, room temperature
05 -
220 g all-purpose flour
06 -
0.5 teaspoon salt
→ Whipped Strawberry Filling
07 -
400 g fresh strawberries, quartered
08 -
120 ml water or rosé wine
09 -
150 g granulated sugar
10 -
2 teaspoons unflavored gelatin
11 -
1 tablespoon cornstarch
12 -
15 ml water
13 -
113 g cream cheese, room temperature
14 -
360 ml heavy cream
→ To Finish
15 -
Fresh strawberries, pineberries, meringue cookies, or additional whipped cream, for garnish
# How to Prepare:
01 -
Cream butter and sugar on medium speed for 4–5 minutes until pale and fluffy. Incorporate egg and vanilla extract, mixing until well combined. Add flour and salt; mix until a soft dough forms.
02 -
Transfer dough to a lightly floured surface and fraisage by pressing and smearing with the heel of your hand several times. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1–2 hours, or overnight.
03 -
Preheat oven to 175°C. Lightly spray a 23 cm tart pan with nonstick baking spray. Roll out chilled dough to 6 mm thickness on a lightly floured surface, then carefully transfer and fit into prepared pan. Trim excess. Dock the base with a fork. Chill in refrigerator for 30–60 minutes.
04 -
Set tart pan on a baking tray. Line with parchment and fill with pie weights or dried beans. Bake for 20 minutes until edges are light golden. Cool slightly, then carefully remove parchment and weights.
05 -
In a blender, puree strawberries with water or rosé until smooth, yielding approximately 480 ml. Transfer to a small saucepan over medium heat. Add sugar and gelatin, stirring until dissolved. Combine cornstarch with water, then stir into strawberry mixture. Cook, stirring constantly, until thickened and mixture coats the back of a spoon. You should have about 355 ml mixture. Refrigerate 1 hour to chill.
06 -
Spread half of the chilled strawberry mixture (approximately 180 ml) evenly over the prepared tart shell base. Return to refrigerator to chill.
07 -
In a stand mixer with whisk attachment, whip cream cheese on high speed until smooth. Gradually add heavy cream in small portions, scraping bowl as needed, until mixture is fully incorporated. Whip until stiff peaks form.
08 -
Add remaining strawberry mixture (about 180 ml) to the whipped cream mixture. Whisk on high speed until stiff and creamy. Spread whipped strawberry filling over the strawberry base in the tart shell. Smooth with an offset spatula.
09 -
Refrigerate assembled tart for 2–3 hours or overnight until set. Before serving, garnish with fresh strawberries, pineberries, meringue cookies, or additional whipped cream as desired. Store covered in refrigerator.
# Additional Information:
01 -
Ensure both butter and cream cheese are fully at room temperature for optimal texture.
02 -
Fraisage technique helps prevent cracked and crumbly tart crust.
03 -
For clean slices, serve chilled and wipe knife between cuts.