Strawberry Cream Tart (Full Recipe)

Yield

• 1 tart (20–22 cm) – 6 to 8 slices

Total Time

• Prep: 30 minutes
• Chill: 2 hours
• Bake: 25 minutes

Ingredients

1. Tart Crust (Shortcrust Pastry)

• 200g all-purpose flour
• 100g cold unsalted butter (cubed)
• 50g powdered sugar
• 1 egg yolk
• 2–3 tbsp cold water
• Pinch of salt

2. Cream Filling

• 250ml heavy cream (cold)
• 80g cream cheese (optional, makes it richer)
• 40g powdered sugar
• 1 tsp vanilla extract

3. Strawberry Layer

• 250–300g fresh strawberries (sliced)
• 2 tbsp strawberry jam (optional glaze)

4. Topping

• Extra whipped cream
• Whole strawberries
• Powdered sugar (for dusting)

Instructions

Step 1: Make the Tart Shell

• Mix flour, sugar, salt
• Rub in cold butter until crumbly
• Add egg yolk + cold water
• Form into dough (don’t overwork)

👉 Chill 30 minutes

• Roll out, press into tart pan
• Prick bottom with fork
• Bake at 180°C (350°F) for 20–25 mins until golden
• Let cool completely

Step 2: Make the Cream Filling

• Beat cream cheese + sugar until smooth
• Add vanilla
• Pour in cold heavy cream
• Whip until soft peaks

👉 Texture should be smooth, thick, but still airy

Step 3: Assemble

• Spread a thin layer of jam (optional) on crust
• Arrange sliced strawberries evenly
• Pipe or spread cream on top
• Smooth nicely

Step 4: Decorate

• Add whipped cream swirls
• Place whole strawberries on top
• Dust with powdered sugar

Step 5: Chill

• Refrigerate at least 2 hours before serving

👉 Helps set the cream and makes slicing clean

Flavor & Texture

• Buttery, crisp crust
• Light, creamy filling
• Juicy, slightly tangy strawberries

👉 Balance is sweet + fresh + creamy, not heavy

Pro Tips

• Keep everything cold when making crust → flakier
• Don’t overwhip cream → it’ll get grainy
• Use ripe strawberries for best flavor
• Brush strawberries with warm jam for glossy finish

Optional Variations

• Add custard layer under cream
• Mix mascarpone instead of cream cheese
• Add gelatin for firmer filling (if transporting)