You’re gonna love this Sweet Shortbread Crust Strawberry Tart! It’s got that buttery flavor and a creamy filling that pairs so well with fresh strawberries. Just thinking about it makes my mouth water!
Addresses crust cracking, soggy bottoms, overly sweet fillings, and long prep times by guiding chilled crusts, measured fillings, and efficient assembly.
I know how tricky it can be to get a crust just right. Sometimes, they shrink or fall apart, leaving you frustrated. But with this easy recipe, you’ll get a solid crust that holds everything together, and you won’t have to worry about that!
This tart is quick to whip up and only takes about 25 minutes to bake. Plus, with less than 10 ingredients, you can whip it up without a ton of fuss. Just a little chill time, and you’re on your way to a delicious dessert.
If you love tarts, you might also enjoy making a fun treat like Nectarine Tart. If you want something fruity and refreshing, this strawberry tart is the way to go!
Why You Will Love This Recipe
- Buttery Texture: The shortbread crust is rich and crumbly, adding a delightful crunch that complements the smooth filling beautifully. It’s that satisfying texture that makes every bite enjoyable.
- Flavor Combination: The sweet, creamy filling pairs perfectly with the freshness of the strawberries, creating a balance of buttery sweetness and fruity tang that’s simply irresistible.
- Quick and Easy: With just a few ingredients and a food processor, you can whip this tart up in no time, making it a breeze to enjoy fresh dessert without spending all day in the kitchen.
- Storage Friendly: You can easily store leftovers in the fridge for a few days or freeze it for later. It’s a great option for making ahead and enjoying down the road.
Delicious Strawberry Tart Recipe
- Prep Time: 120 minutes
- Cool Time: 120 minutes
- Cook Time: 25 minutes
- Total Time: 245 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
- Diet: Vegetarian
Description
This Sweet Shortbread Crust Strawberry Tart is a delightful dessert with a buttery crust topped with fresh strawberries.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (66 g) powdered sugar
- 1/41/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
- 1 large egg, cold preferred, beaten
- 2/3 cup (157 g) heavy cream
- 6 oz (170 g) cream cheese, softened
- 1/2 cup (66 g) powdered sugar, divided
- 1/21/2 teaspoon vanilla extract
- 1/81/2 teaspoon salt
- 1 1/2 lbs (680 g) strawberries, hulled and sliced
- 2 oz (57 g) melted chocolate (optional for brushing on crust)
Instructions
- Make the Shortbread Dough: Start by mixing together the 1/2 cup (113 g) cold unsalted butter cubes, 1/2 cup (66 g) powdered sugar, and 1 1/2 cups (190 g) all-purpose flour until everything is combined and crumbly. This mix should smell buttery and have a sandy texture, forming the base of your tart.
- Chill the Dough: Wrap the dough in plastic wrap and place it in the refrigerator for 120 minutes. It is important to firm up the dough to help it hold its shape while baking.
- Roll & Press into Pan: After chilling, roll out the dough onto a surface lightly coated with flour until it is about 1/4 inch thick. Transfer it to your tart pan, pressing it evenly across the bottom and up the sides. Take care to avoid overworking the dough to keep it tender.
- Bake the Crust: Preheat your oven and bake the crust until golden and slightly firm to the touch, which should take around 25 minutes. Avoid overbaking to prevent a tough crust.
- Cool & Prepare Filling: Allow the crust to cool completely. This step is crucial, as a warm crust can cause the filling to melt and become runny.
- Prepare the Filling: In a mixing bowl, combine the 2/3 cup (157 g) heavy cream, 6 oz (170 g) cream cheese (softened), 1/2 cup (66 g) powdered sugar (divided), 1/21/2 teaspoon vanilla extract, and 1/81/2 teaspoon salt. Use an electric mixer to blend until smooth and creamy.
- Top with Strawberries: Right before serving, layer the 1 1/2 lbs (680 g) hulled and sliced strawberries on top of the tart. This will showcase their natural sweetness; adding them too early can make the crust soggy.
Notes
- Storage Tips: Store covered in the refrigerator for up to 4 days. The tart may also be frozen, well-wrapped, for several weeks.
- Expert Tips: Chilling the dough for at least 30 minutes before rolling helps retain its shape and prevents shrinkage during baking. Use full-fat cream cheese to avoid a runny filling. For a sturdier crust, you can incorporate 1/2 cup of cold butter cubes, and using a food processor could make mixing easier.
- Reheating Instructions: This tart is best served chilled; no reheating is necessary.
- Serving Suggestions: Serve with a dollop of whipped cream on top. Pair with a cup of tea or coffee for an afternoon tea experience. Garnish with mint leaves for a refreshing touch.
- Recipe Variations: You can use raspberries or blueberries instead of strawberries. Additionally, try adding a layer of chocolate ganache before filling for further indulgence. Adding lemon zest to the filling can offer a delightful citrus twist.
- Ingredient Notes: When selecting strawberries, look for those that are plump and vibrant in color for the best flavor. For substitutions, if heavy cream is unavailable, whipping cream can be used. However, note that this may alter the creaminess of the final filling.
Nutrition
- Serving Size: 1 slice
- Calories: 434
- Sugar: 16g
- Sodium: 222mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 103mg
Recipe Tips
- If the crust shrinks while baking, chilling the dough for at least 30 minutes before rolling helps retain its shape.
- When mixing the filling, using 6 ounces of full-fat cream cheese helps prevent it from becoming overly runny.
- If berries tend to weep, adding them right before serving will keep the tart looking fresh and appealing.
- For a sturdier crust, ½ cup of cold butter cubes can be used, and a food processor can make mixing easier.
- If you want to add flavor, brush 2 ounces of melted chocolate on the cooled crust before filling it with cream.
Serving Suggestions
Serve slices of tart with a dollop of whipped cream on top. Pair it with a cup of tea or coffee for afternoon enjoyment.
This tart can also shine at dessert parties, spring celebrations, and summer picnics. Consider using the sweet shortbread crust in other fruit tarts for variety.
Add a sprig of mint leaves for a refreshing garnish to the tart. This finishing touch adds a nice visual contrast and a hint of freshness.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and a healthier option.
- Add 1 teaspoon of lemon zest to the filling for a fresh, citrusy kick that brightens the tart.
- Either raspberries or blueberries can replace the strawberries, giving you a different flavor profile and color scheme.
- If you want a larger tart, double the ingredients to create a 12-inch tart instead of the standard 9-inch size.
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How to Store?
To keep your sweet shortbread crust strawberry tart fresh, follow these storage tips:
Refrigeration: Store tart covered in an airtight container in the refrigerator for up to 4 days. This retains freshness and flavor.
Freezing: Wrap tart tightly in plastic wrap and aluminum foil. Freeze for up to several weeks. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
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