Description
French pastry chefs carefully craft this strawberry tart with delicate, buttery pastry and luscious cream. Ripe, ruby-red strawberries crown this elegant dessert, promising sweet indulgence that will delight and refresh you.
Ingredients
Scale
Tart Crust:
Main Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (66 g) powdered confectioner’s sugar
- ½ cup (113 g) unsalted butter, cold and cubed
Fat and Binding Ingredients:
- 1 large egg, cold and beaten
- ¼ teaspoon salt
Filling:
Dairy Components:
- 6 ounces (170 g) cream cheese, softened
- ⅔ cup (157 g) heavy cream
- ½ cup (66 g) powdered sugar
Flavor Enhancers:
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
Fruit Topping:
- 1 ½ pounds (680 g) strawberries, hulled and sliced
Instructions
- In a food processor, blend the dry ingredients – flour, sugar, and salt – creating a uniform base for the tart crust.
- Introduce cold cubed butter to the mixture, pulsing until the texture transforms into coarse, sandy crumbs.
- Integrate the beaten egg, processing until the dough coheres and forms a unified mass.
- Gently shape the dough into a compact disc, encase in plastic wrap, and refrigerate for one hour to solidify.
- On a lightly dusted surface, roll out the chilled dough to precisely fit a 9″ tart pan.
- Carefully press the dough into the pan, using a fork to create strategic perforations across the surface.
- Transfer the prepared crust to the freezer for a brief 30-minute resting period to ensure structural integrity.
- Heat the oven to 375°F (190°C), preparing parchment paper and pie weights for blind baking.
- Line the crust with parchment, distribute pie weights evenly, and bake until the edges achieve a golden-brown hue, approximately 20 minutes.
- Allow the crust to cool completely, ensuring a crisp foundation for the filling.
- Whip heavy cream with half the powdered sugar and vanilla, beating until stiff, glossy peaks form.
- In a separate bowl, thoroughly blend cream cheese with remaining sugar and a hint of salt until silky smooth.
- Delicately fold the whipped cream into the cream cheese mixture, maintaining the light, airy texture.
- Spread the luscious filling evenly across the cooled crust, creating a uniform layer.
- Elegantly arrange sliced strawberries atop the filling moments before serving to preserve their vibrant freshness.
Notes
- Make the crust ahead of time and chill for at least an hour to ensure a flaky, tender texture that melts in your mouth.
- Freezing the unbaked crust helps prevent shrinking and maintains the beautiful shape during baking.
- Use cold butter and handle the dough minimally to create a light, crisp pastry that crumbles perfectly.
- Blind baking the crust with pie weights prevents a soggy bottom and creates a golden, crisp foundation.
- Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy, avoiding deflating the delicate texture.
- Fresh, ripe strawberries are key to creating a vibrant, juicy topping that complements the creamy filling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 404
- Sugar: 22 g
- Sodium: 143 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg