strawberry tart

This Strawberry Tart from Delish.com is the perfect dish for celebrating spring.

Easy Strawberry Tart

c. all-purpose flour

c. sugar

kosher salt

tbsp. butter

heavy cream

(8 oz.) blocks cream cheese, softened

lemon

pure vanilla extract

strawberries,

strawberry

There crust is dead on. The filling needs work in my opinion if it was more like a cheese cake filling ( more firm ) I believe I would have enjoyed it more, instead has a firm but yogurt consistency. Also the filling made more then need. Would reduce cream cheese to 12 oz and maybe 1/4 cup of the whip cream also reduce to half of a lemon juice. Possibly add 1 tablespoon of strawberry preservatives to the feeling. I would also soak strawberries for a half a day in a sugar and vanilla mixture with water. Is super easy to make.

Mine came out great! Really simple instructions. Thanks!

I made this and it is super good 👍🏻👌🏻😍

PUH LEESE! It was soooo good! I am definitely  passing this down to future generations. That filling is TO DIE FOR!!! It also looks sooo good when its done! You should try it!!

Spectacular looking tart.  Impressed all those at dinner. Yummy too!

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Spring was made for this easy strawberry tart.

Strawberry Tart Is Just The Dessert You Were Looking For

An impressive centrepiece for a dinner party dessert

Pink strawberry cheesecake

digestive biscuit

unsalted butter

leaf gelatine

carton single cream

full-fat soft cheese

golden caster sugar

lemon juice

whipping

strawberries

tbsp golden caster sugar

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Beautiful and simple, this Strawberry Flan is an airy sponge flan case, loaded with sweet strawberries and jelly. It’s a light, fresh summer dessert that can be easily turned into a mixed fruit flan too using any of your favourite in-season fruits.

Simple Strawberry Flan

eggs

water ((notes))

vanilla paste

flour

punnets strawberries, hulled

strawberry jelly crystals

water

200 ml cold water ((7 fl oz))

Preheat the oven to 180C / 350F / 160C fan forced

Grease and flour a flan tin (note 3)

Beat together the eggs and sugar until very pale and thick (it should double in volume). Add the 1 tablespoon of water and the vanilla and beat again. Sift over the flour. Gently fold through until fully incorporated. Pour the batter into your prepared flan tin.

Bake for 8-10 minutes until just starting to turn golden and a toothpick comes out clean. Allow to cool, then turn out onto a cake plate.

FOR THE SPONGE BASE

Pour the jelly crystals into a large glass bowl (this will allow it to begin setting quicker). Add the boiling water and stir until dissolved. Add the cold water and mix. Place in the fridge until required. The jelly will need to be cold and just starting to set before adding it to the flan.

PREPARE THE JELLY

Give the cold jelly a whisk to make it smooth. Pour about a third of the jelly into the flan base and spread evenly. Top with strawberries. Then slowly and carefully pour the remaining jelly over the top, nudging the strawberries here and there to allow it to seep into all the gaps. You may not need all of the jelly (depending on the depth of your flan).

Chill to set for 3-4 hours before serving.

TO ASSEMBLE

What could be more inviting than this Strawberry Crumb Tart? Fresh strawberries on top of Nutella along with an unusual shaping technique that requires no tart pan. It&#039;s quickly mixed in the processor with an easy assembly.

Strawberry Crumb Tart Recipe

unsalted butter, cold (58 grams)

brown sugar (35 grams)

sugar (35 hgrams)

cake flour (75 grams)

almond extract

instant yeast

vanilla extract

all-purpose flour (140 grams)

sour cream (58 grams)

sugar (40 grams)

strawberries *

Nutella

sugar

The butter needs to be cold.  Cut it into small cubes.

Place the cake flour, granulated and brown sugars in the bowl of a processor.  Process to mix completely.

Add the butter and almond extract. Pulse to form crumbs.  Do not over process or it will become a paste.  Refrigerate until needed.  This can be made a few days ahead and kept covered in the fridge.

Crumb Topping

The butter needs to be refrigerator cold.  Cut in small cubes.  Keep cold.

Combine the water, yeast, and vanilla in a tiny bowl.  Stir together and set aside.

Place the flour in the processor and pulse to mix.

Add the cold butter and process until the butter is indistinguishable.

Add the remaining ingredients including the yeast mixture and process until a ball forms.  Refrigerate for several hours until cold and firm.

The pastry dough can be made a day or two ahead, wrapped and refrigerated.

Pastry Dough - Despite the fact that this dough has yeast in it, it is never put to rise.

Preheat the oven to 325°F.  Line a half sheet pan with parchment paper and set aside.

Remove the dough from the fridge.  If it is hard, let it sit for a few minutes until you can roll it.  Do not let it get soft - it should remain cold.

Roll the dough into a 10 1/2&quot; or  11&quot; round.  Center a 10&quot; cake board, plate turned upside down or a lid on the dough. Cut out the 10&quot; round. Transfer to the parchment lined half sheet pan.  Place in the fridge while you prepare the rest of the ingredients.

Rinse and dry the strawberries.  Cut the tops off and then cut them in half top to bottom.

If the following instructions are a bit confusing, please refer to the photos where it will become very clear.

Remove the pastry base from the fridge.  Place a 5 1/2&quot; to 6&quot; bowl in the center of the pastry.  Spread Nutella on the exposed dough to within 1/4&quot; of the edge of the circle.

Place the strawberries touching each other with the pointed ends touching the  bowl extending to the edge of the Nutella so the entire base is covered.

Crimp the edge of the pastry using your index finger and just pushing it in to meet the Nutella.

Carefully, remove the bowl and cut the exposed pastry into 8 wedges.  This is easiest done with a pizza cutter.  Cut it in half, then fourths and finally eights.

Pick up one wedge at a time and cover the strawberries with it.  Continue around until all 8 wedges are over strawberries.

Beat the egg with a fork until there is no white showing.  Brush the pastry and tops of the strawberries with the egg.  This will hold the crumbs in place.

Cover the tart with a much or little of the crumbs as desired, pressing them onto the egg wash.

Bake for 18 to 22 minutes or until the pastry is very lightly browned..

To serve, cut between the pastry wedges for one serving.

To Make Ahead:  The crumbs and dough can both be made ahead and refrigerated or frozen.  If frozen, thaw overnight in the fridge.  Prepare through spreading the Nutella on the pastry.  Remove the bowl, cover with plastic wrap and refrigerate overnight or freeze for several days.  If frozen, thaw in the fridge overnight.  Replace the bowl on the pastry.  Continue as above in the instructions.

Assembly - This should be assembled the day it is served.  See below for making it ahead.

Top 4 strawberry tart recipes from across the web

The most viewed strawberry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Strawberry Tart

Pink strawberry cheesecake

Simple Strawberry Flan

Strawberry Crumb Tart Recipe

Top 4 strawberry tart recipes from across the web

The most viewed strawberry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Strawberry Tart

Pink strawberry cheesecake

Simple Strawberry Flan

Strawberry Crumb Tart Recipe

The most viewed strawberry tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine