Strawberries N Cream Tarts
Indulge in the sweet sophistication of Strawberries N Cream Tarts, a delightful blend of buttery tart shells, luscious cream filling, and vibrant fresh strawberries. This recipe combines a flaky, golden crust made from scratch with a rich cream cheese and whipped cream filling that’s perfectly sweetened. Each tart is artfully topped with juicy, sliced strawberries coated in a glossy strawberry jam glaze for a show-stopping, bakery-worthy finish. With just 30 minutes of prep time, these elegant tarts are the perfect dessert for any occasion—whether it’s a summer picnic, a holiday gathering, or a simple weekend treat. Easy to make and irresistibly delicious, these tarts are sure to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 150 grams Cream cheese
- 50 grams Granulated sugar
- 250 grams Fresh strawberries
- 2 tablespoons Strawberry jam
- 1 tablespoon Water
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
Cut the cold unsalted butter into small cubes and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Add the egg yolk and vanilla extract, and bring the mixture together to form a dough. If the dough feels too dry, add 1-2 teaspoons of cold water.
Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Roll out the chilled dough on a lightly floured surface to about 2-3 mm thick. Cut out circles slightly larger than your tart pan cavities and press the dough into the pans.
Prick the bottom of each tart shell with a fork and bake in the preheated oven for 12-15 minutes or until golden brown. Let them cool completely.
To make the cream filling, whip the heavy cream with half of the granulated sugar until soft peaks form. Set aside.
In another bowl, beat the cream cheese with the remaining sugar until smooth. Gently fold in the whipped cream until fully combined.
Spoon the cream filling into each cooled tart shell and spread it evenly.
Slice the fresh strawberries and arrange them neatly on top of the cream filling.
In a small pot, combine the strawberry jam and water, and heat on low until the jam has melted and formed a glaze.
Using a pastry brush, gently brush the glaze over the strawberries to give them a glossy finish.
Chill the tarts in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 136.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 824 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
