Description
Whipped Strawberry Tart delivers French pastry elegance with silky strawberry cream nestled in a buttery almond crust. Summer’s sweetest dessert promises delicate layers of pure pleasure that will transport palates to Parisian bakery bliss.
Ingredients
Scale
Main Ingredients:
- 400 g (14.1 ounces) fresh strawberries, quartered
- 1 ½ cups heavy cream
- 4 ounces cream cheese, room temperature
- 1 large egg, room temperature
- 1 ¾ cups all-purpose flour
Sweeteners and Stabilizers:
- 1 cup sugar (split between tart crust and filling)
- 2 teaspoons unflavored gelatin
- 1 tablespoon cornstarch
Liquids and Flavor Enhancers:
- ½ cup water or rosé
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon water
- ½ teaspoon salt
Instructions
- Transform ripe strawberries and water into a smooth, vibrant puree using a high-powered blender, ensuring a consistent texture.
- Transfer the strawberry puree to a saucepan, introducing granulated sugar and gelatin. Simmer over medium heat, continuously stirring until both ingredients completely dissolve and integrate.
- Create a cornstarch slurry by whisking cornstarch with cool water until smooth and lump-free. Gradually incorporate the slurry into the strawberry mixture, allowing it to gently thicken while stirring consistently.
- Remove the strawberry sauce from heat and transfer to a clean container. Refrigerate for approximately 30-45 minutes until the mixture reaches a cool, slightly set consistency.
- In a stand mixer, whip cream cheese until light and fluffy, gradually introducing heavy cream (235 milliliters or 8 fluid ounces) and continuing to beat until stiff, defined peaks form.
- Gently fold the chilled strawberry sauce into the cream cheese mixture, creating a marbled, blush-colored filling with a silky smooth texture.
- Spread half of the strawberry cream mixture evenly across the prepared tart crust, ensuring a level surface. Chill in the refrigerator for 20-25 minutes to partially set.
- Top the initial layer with the remaining strawberry cream, smoothing the surface with a spatula. Refrigerate for 2-3 hours or ideally overnight to achieve complete firmness.
- Before serving, artfully garnish the tart with fresh whole strawberries, delicate pineberries, crisp meringue cookies, or dollops of whipped cream for an elegant presentation.
Notes
- Chill your mixing bowl and whisk before whipping cream for the most stable and fluffy texture.
- Bloom gelatin in cold water first to ensure smooth, lump-free incorporation into the strawberry puree.
- Use room temperature cream cheese to prevent lumps and achieve a silky, even mixture.
- Strain strawberry puree through a fine-mesh sieve for an ultra-smooth, seed-free filling.
- Make this tart a day ahead to allow flavors to meld and set perfectly.
- Fresh strawberries or pineberries create a stunning, restaurant-quality presentation that impresses guests.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 28 g
- Sodium: 145 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg