This fresh strawberry cream tart recipe is made with a sweet pastry crust and a heavy cream, ricotta, and mascarpone cheese filling, and is topped with beautiful sliced strawberries.
This strawberry cream tart is adapted from the lovely Holly Herrick's book "Tart Love - Sassy, Savory, and Sweet" and it is delicious!
Strawberry Cream Tart Baking Anxiety!
Baking is not one of my strengths and I don't do it often.
Holly re-assured me that I could make this strawberry cream tart recipe. I found it very easy to make once I got over the ingredient instructions and my baking anxiety 🙂
Things In My Kitchen:
- Food Processor - For pulsin' the pastry dough and blending the fruit filling.
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As I said above, I'm not a great baker or a dessert person, so any recipes I consider making have to be easy, not too sweet, and really yummy 🙂
Fresh Strawberry Cream Tart
EatSimpleFood.com
This fresh strawberry and cream tart recipe is made with a sweet pastry crust and a heavy cream, ricotta, and mascarpone cheese filling, and is topped with beautiful sliced strawberries.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
Ingredient List Pastry
- 1 ¼ cups all-purpose flour
- 2 tablespoon sugar
- 1 stick (½ cup) sliced COLD unsalted butter
- pinch salt
- 2 tablespoon ICE COLD water
- cornmeal for rolling tart out
Ingredient List Egg Wash:
- 1 egg Yolk (no white)
- splash water
- pinch salt
Ingredient List Coulis:
- ¾ cup fresh strawberries (4 medium)
- 2 tablespoon powdered sugar
Ingredient List Filling:
- ¼ cup powdered sugar
- zest of ½ lemon
- ¼ teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 4 ounces (½ cup) mascarpone cheese
- 1 tablespoon heavy whipping cream
- 2 tablespoon ricotta cheese
- 2 cup fresh strawberries, sliced as garnish
Ingredient List Strawberry Glaze (goes over the top of the tart):
- 2 tablespoon strawberry jelly
- water
Instructions
Preheat oven to 375F.
Make Master Sweet Pastry. In a food processor add:
- 1 ¼ cups all-purpose flour
- 2 tablespoon sugar
- pinch salt. Pulse this a couple times and add:
- 1 stick (½ cup) sliced COLD unsalted butter. Pulse this ~ 50x or until it resembles very coarse sand/salt. Then slowly add:
- 2 tablespoon ICE COLD water (or just enough to hold the pastry together). This will look a little like Play-Dough.
- Form this into a 2" inch round disc. Saran Wrap. Leave it in the refrigerator for at least ½ hour or overnight.
Make The Tart Crust
- After 30 minutes have passed: place a little cornmeal on the counter and roll out the dough to fill a 9" tart pan.
- Place a piece of parchment over the dough once it's in the tart pan and add some pie weights (or dry beans to weigh it down).
- Bake for ~ 25 minutes or until golden. Remove the pie weight and brush the tart with mixed egg wash.
- Place tart (no weights) back in oven and bake 15-20 minutes more or until the crust is completely baked and even more golden. Remove from oven and cool completely before filling.
Make Strawberry Coulis (Sauce). In a food processor add:
- ¾ cup fresh strawberries (~ 4 medium strawberries)
- 2 tablespoon powdered sugar
- ¼ teaspoon fresh lemon juice
Make Filling. In a bowl add:
- Prepared coulis from above.
- zest of ½ lemon
- ½ teaspoon vanilla extract
- 4 ounces (½ cup) mascarpone cheese (use cream cheese if you can't find this)
- ¼ cup powdered sugar
- 1 tablespoon heavy cream
- 2 tablespoon ricotta cheese
- 2 cups sliced strawberries (~ 12 medium strawberries)
Make The Egg Wash - mix together:
- 1 egg Yolk (no white)
- splash water
- pinch salt
Make The Glaze To Go Over the Top of The Tart - Combine:
- 2 tablespoon strawberry jelly
- 2 teaspoon water
Put The Tart Together:
- Add the filling when the crust is cool and layer the sliced strawberry's on the top.
- Gently brush the WARM (microwave this) strawberry jelly glaze mixture over the top of the strawberry garnish.
- Put it back in the refrigerator and chill before serving.
Looking for a complete meal and not just a dessert?
If I'm having a delicious dessert like this, I like to pair it with something light, not too heavy - especially on carbs - and / or maybe a smaller portion (save the leftovers for the next day, except with the avocado salad). Enjoy!
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