Description
Whipped Strawberry Tart is a refreshing and indulgent dessert that combines the natural sweetness of fresh strawberries with a light, airy whipped cream filling. The buttery tart crust provides a perfect balance of texture, while the smooth and creamy whipped filling is the star of the show. This tart is a great way to highlight the vibrant flavors of strawberries, whether for a spring gathering, a summer picnic, or any occasion that calls for something sweet and special. With its delightful combination of flavors and textures, this tart is sure to be a crowd-pleaser.
Ingredients
Scale
For the Tart Crust:
- 1 ½ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
For the Whipped Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- ¾ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
For the Topping:
- Fresh strawberries, sliced
- Mint leaves for garnish (optional)
Ingredient Highlights
- Fresh Strawberries: The star of this tart, fresh strawberries provide a burst of flavor and are key to achieving the vibrant color and taste of the filling.
- Cream Cheese: The cream cheese adds richness and helps give the filling its creamy texture, while balancing the sweetness of the strawberries.
- Heavy Cream: The heavy cream helps achieve the light, whipped texture that makes the filling so airy and smooth.
- Butter in the Crust: The butter in the tart crust provides richness and flavor, creating a perfect contrast to the sweet filling.
Instructions
For the Tart Crust:
- Prepare the Tart Dough: In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the Egg Yolk: Add the egg yolk and pulse until the dough just comes together. If needed, add ice water 1 tablespoon at a time until the dough holds together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Bake the Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and bake for 20-25 minutes, or until golden brown. Allow it to cool completely.
For the Whipped Strawberry Filling:
- Prepare the Strawberries: In a blender or food processor, blend the fresh strawberries until smooth. Strain the mixture to remove seeds if desired.
- Whip the Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Combine the Cream Cheese and Strawberry Puree: In a separate bowl, beat the softened cream cheese until smooth. Add the strawberry puree, lemon juice, and honey (if using), and beat until well combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the strawberry mixture, being careful not to deflate the whipped cream.
- Fill the Tart: Once the tart crust has cooled, spoon the whipped strawberry filling into the crust and smooth it out with a spatula.
For the Topping:
- Top with Fresh Strawberries: Arrange the sliced fresh strawberries on top of the whipped filling, creating a beautiful pattern or design.
- Chill the Tart: Refrigerate the tart for at least 1 hour to allow the filling to firm up.
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Cook Time: 20-25 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 3g