Description
Fresh Strawberry Tart is a delightful dessert that features a perfectly crisp buttery crust, a creamy and slightly tangy filling, and juicy fresh strawberries arranged beautifully on top. This vibrant and visually stunning tart celebrates the natural sweetness of ripe strawberries, balanced with a luscious creamy base and a flaky, golden shell. Perfect for entertaining or enjoying as a fresh, fruity treat any time.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 8 tablespoons cold unsalted butter, cubed
- 1 tablespoon plain yogurt or plant-based alternative
Creamy Filling
- 1 cup plain yogurt or plant-based alternative
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon plant-based thickening agent (like pectin)
- 3/4 cup heavy cream or coconut cream, whipped soft peaks
Topping
- 2 cups fresh strawberries, washed, hulled and sliced
Instructions
- Prepare the Tart Crust: In a large bowl, mix the flour and powdered sugar. Cut the cold unsalted butter into small cubes and incorporate it into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs. Add a tablespoon of plain yogurt and gently bring the dough together, being careful not to warm the butter. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes to firm up.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your tart pan. Transfer it carefully to the pan, pressing it into the edges and trimming any excess. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes until the crust is golden and crisp. Let it cool completely.
- Make the Creamy Filling: In a mixing bowl, combine plain yogurt, vanilla extract, lemon zest, and the plant-based thickening agent. In a separate bowl, whip the heavy cream or coconut cream until soft peaks form. Gently fold the whipped cream into the yogurt mixture until smooth and fluffy. This will be the luscious base of the tart.
- Prepare the Strawberries: Wash the strawberries thoroughly and pat dry. Hull and slice them evenly to create uniform pieces. Arrange the sliced strawberries artistically over the cooled tart crust in concentric circles or a free-form pattern for an even distribution.
- Assemble the Tart: Spread the creamy filling gently over the chilled crust, smoothing evenly with a spatula. Carefully place the sliced strawberries on top of the filling, pressing lightly to help them stay in place. Chill the tart in the refrigerator for at least one hour to set before serving.
Notes
- Choose ripe strawberries that are plump, firm, and deep red for maximum sweetness and flavor.
- Keep the butter cold when making the crust to achieve a flakier texture with tender layers.
- Use room temperature ingredients for the filling to ensure smooth mixing and a creamy texture.
- Blind bake the crust fully to prevent sogginess and ensure a crisp shell.
- Arrange berries creatively to make the tart visually stunning and distribute flavor evenly in each bite.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry tart, fresh strawberry dessert, fruit tart, creamy tart, homemade tart, berry dessert, summer dessert
