Nothing beats a traditional Strawberry and Cream Tart at the moment of dessert. Simple as a buttery shortbread crust, smooth creamy filling and a fresh strawberry topping.
This tart has been my family’s go-to dessert for years. Especially during summer. It’s the classic strawberries and cream but reloaded on a buttery shortcrust super easy to make. Of course!
If you are looking for a quick and delicious option for a dinner party this weekend, the search is over, my friends! The ingredients list for this recipe is very short, so no hustle at the supermarket.
You can even have this shortcrust ready in the freezer ahead of time. Maybe you have already baked some of my Dulce de Leche and Double Chocolate Bars or Pasta Frola, because yes, the base is the same!
How to make this Strawberry and Cream Tart
I’m all about simple yet delicious and elegant homemade desserts, right? And this is not the exception. Still, I would suggest a few things to take into consideration before heading to the kitchen:
- When pre-baking (or blind baking, if we get fancy) the shortcrust, line some parchment paper on top and add some ceramic pie weights (even dry rice will do or any other substitutes) on top so the crust doesn’t bubble too much. And we make sure it stays even.
- Once the shortcrust is golden brown, remove it from the oven and let it cool for 30 minutes. To avoid it drying out, cover it with a tea towel until you are ready to assemble the tart.
- Before adding the cream filling, you can stick a fork several times all over the crust and pour some regular syrup to make it moist. This is done by simmering equals amounts of water and sugar until the sugar dissolves completely. It’s essential not to stir it. Just let it simmer on its own and you’ll get the perfect syrup.
- Once you’ve spread the cream on the completely cold shortcrust, it’s time to add the strawberries. I like choosing strawberries of similar size. So when you slice them, you’ll get pretty even pieces of fruit. Other times, instead of slices, I only half them, so you get bigger pieces of fruit. This is totally your decision. As is the way you arrange them on top of the cream. This is your time to get creative! 🙂
- I suggest serving this tart chilled. So you can assemble it a few hours before it’s dessert time.
I hope you enjoy this beautiful, colorful and easy dessert soon. Doesn’t it remind you of summer?
Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.
Other tart recipes:
- Coconut and Dulce de Leche Tart
- Raspberry Bars with Chocolate and Walnuts Meringue
- Pasta Frola (or Quince Tart)
Strawberry and Cream Tart
- 100 g unsalted butter room temperature
- 100 g granulated sugar
- 1 yolk
- 1 egg
- 1 tbsp vanilla essence
- 200 g self-rising flour
- 300 ml heavy cream
- 3 tbsp granulated sugar
- Fresh strawberries sliced
- In a large bowl, whisk the butter and the sugar.
- Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
- With a spatula, fold in the flour with patience, until it’s well combined.
- Once it’s well combined, cover the bowl and pop it into the fridge for 30 minutes.
- Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
- On a floured countertop, roll the shortcrust 1 cm thick.
- Lay the shortcrust in the tart dish. Cover with parchment paper and add some pie weights.
- Bake for 20 minutes, until the crust is light golden brown. Let it cool completely before assembling.
- With a hand-held mixer, whip the cream with the sugar until you get stiff peaks. Pour over the shortcrust.
- Decorate with the sliced strawberries as you prefer.
- Let it set in the fridge for around an hour before serving.
- STORAGE: You can easily store the tart in an air-tight container in the fridge for two days.