Description
This Sweet Shortbread Crust Strawberry Tart is a delightful dessert with a buttery crust topped with fresh strawberries.
Ingredients
Scale
- 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