Delicious Strawberry Tart Recipes

Try these easy summer desserts – you will love them!

I came up with these strawberry tart recipes one summer when strawberries were in abundance. My son loves these fruits and each new strawberry cake recipe is welcome in my home.

If you need easy summer desserts then you have to try my strawberry tart recipes.

Strawberries make such a nice dessert since they have plenty of water in them, they are refreshing and in combination with vanilla cream or my mascarpone cream they are just delicious.

I don’t know of anyone who is not a fan of these little red fruits. My strawberry cake recipe is very easy to make. You can make tartlets or one big tart.

The recipe for shortbread below makes 18 tartlets (4 inches in diameter – 9 cm). If you like you can half the recipe and make one big tart (11 or 12 inches in diameter).

I hope that you will enjoy these strawberry tart recipes and next time you feel like making easy summer desserts, you will use one my recipes.

Strawberry Tart Recipes

Shortbread recipe for the crust:
• 450 g flour (3 cups)
• 300 g butter (10.6 oz)
• 150 g powdered sugar (5.3 oz)
• 2 egg yolks
• Salt

For the cream filling:
• 200 ml whipped cream (.2 qt)
• 1 pack of whipping cream stabilizer (if available)
• 250 g mascarpone (8.8 oz)
• 50 g sugar (1/4 cup)

Additionally you will need:
• 500 g (1 lb) of strawberries or 2 cups of raspberries
• 5 tablespoons of strawberry jelly
• Powdered sugar to sprinkle on top

Preheat the oven at 180°C – 355°F

Prepare the shortbread dough:
• Knead the flour, butter, powdered sugar, pinch of salt, and yolks to smooth dough. I recommend using the hook attachment on most mixers, but you could as well use your hands.
• Cover the dough with plastic foil and place it in a fridge for 30 minutes.
• Take the dough from the fridge and roll out until ¼” or thinner.
• Move the dough into small tartlets forms or into 2 9-inch tart forms. Make sure to cover the sides of the form as well. Prick the dough with a fork, bake for 10-15 minutes at 180°C.

Prepare the cream:
• Beat the cream with sugar and stabilizer until stiff, mix in the mascarpone.

Prepare the tartlets:
• Clean the strawberries, remove the stem, cut them into slices.
• Smear a little of the strawberry jelly onto the baked tartlets, around a teaspoon.
• Pour a tablespoon of the mascarpone cream filling onto the jam.
• Arrange the strawberries onto the cream.
• Place a raspberry in the middle of you like, or a whole strawberry.

More strawberry tart recipes

Prepare the shortbread tartlets as directed above.

Additionally you will need:
• 500 g (1 lb) of strawberries or 2 cups of raspberries
• Powdered sugar to sprinkle on top

Vanilla cream:
• 300 ml of milk
• 1 vanilla pod
• 2 egg yolks
• 60 g sugar
• 30 g corn flour
• 30 g butter

Prepare the cream:
• Bring the milk together with the vanilla bean to simmer.
• Remove from heat, take out the vanilla pod, cut in half lengthwise, scrape the seeds out and add them to the milk.
• Combine the egg yolks, sugar, and corn flour (you can substitute with potato starch).
• Add the milk and whisk together until well combined.
• Move the mixture to a cooking pot and cook on medium high heat. Whisk constantly to prevent from lumps from forming.
• Remove from heat when the pastry is thick and mix in the butter.
• Place the cream in a bowl to cool. Cover the surface with clear foil to prevent skin from forming.
• Refrigerate until ready to use.

Prepare the tartlets:
• Clean the strawberries, remove the stem, cut them into slices.
• Smear a little of the strawberry jelly onto the baked tartlets, around a teaspoon.
• Pour a tablespoon of the mascarpone cream filling onto the jam.
• Arrange the strawberries onto the cream.
• Place a raspberry in the middle of you like, or a whole strawberry.

Alternative:

Shortbread recipe for the crust:
• 225 g flour (1.5 cups)
• 150 g butter (5.3 oz)
• 75 g powdered sugar (2.65 oz)
• 1 egg yolk
• Salt

Additionally you will need:
• 5 cups of strawberries, cleaned and stemmed.
• Powdered sugar to sprinkle on top
• 6 oz cream cheese, room temperature.
• 1 cup of sugar
• 3 tablespoons of cornstarch (you can use potato flour instead)
• 1 cup of water

Preheat the oven at 180°C – 355°F

Prepare the shortbread crust:
• Knead the flour, butter, sugar, egg yolk and pinch of salt to smooth dough. I recommend using the hook attachment on most mixers, but you could use your hands.
• Cover the dough with plastic foil and place it in a fridge for 30 minutes.
• Roll the dough until ¼” or thinner on a silicone pad, and if you don’t have one, use wrapping foil.
• Flip the dough onto a round 11”form; make sure that the sides of the form are also covered.
• Make couple of holes with a fork in the dough so that the steam can escape.
• Bake it at 180°C for 15 minutes or until golden brown.

Prepare the cake:
• Spread the cream cheese on the bottom of the crust.
• Arrange 4 cups of the strawberries on the cheese.
• Puree 1 cup of strawberries.
• In a pan, mix the sugar with cornstarch; add water and the pureed berries.
• Bring it to boil, stirring constantly. Cook until the glaze is thick and clear, for about 1 minute.
• Spoon glaze on berries, or if you have a syringe with a larger opening, you can use that as well.
• Place the cake in a refrigerator for at least 2 hours before serving.

Tips for the Strawberry Tart Recipes

• I suggest setting up the tartlets shortly before serving to prevent the shortbread crust from becoming soggy.
• With the mascarpone-whipped cream filling, you can use other fruits as well. Raspberries, blueberries, red currants, or nectarines are all suitable.

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