Easy Strawberry Cream Tart

This strawberry cream tart includes a buttery shortcrust pastry that is filled with whipped cream and topped with fresh summer strawberries. Serve this strawberry cream tart in the hot summer months for a delicious cooling dessert.

Summer is here which means an abundance of delicious sweet strawberries and what goes better with fresh strawberries than fresh cream. This strawberry cream tart includes both which makes this dessert perfect for the hot summer days and best of all, it is so easy to make. The recipe is adaptable so you can use any other berries you want. You can use blueberries, blackberries or raspberries and you can also use a combination of different berries to top the tart.

Ingredients For Strawberry Cream Tart

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

Sweet Pastry Ingredients

• Flour – use plain flour or all-purpose flour.
• Salt – use sea salt or regular table salt.
• Sugar – I use icing sugar for this sweet pastry.
• Butter – I use unsalted butter which should be cold and used directly from the fridge.
• Milk – use any milk.

Filling Ingredients

• Cream – use double cream or whipping cream. Also known as heavy cream.
• Sugar – I use icing sugar to sweetened the cream.
• Strawberries – use fresh strawberries.

Glaze Ingredients

• Strawberry jam – I use seedless jam.
• Water – to loosen the jam.

How to Make Strawberry Cream Tart

Make the Pastry

1. For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the milk and use a spoon to mix the ingredients and help the dough form. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour.

2. While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 25cm in diameter and set aside. Remove the dough from the fridge and roll out the dough to fit the tart tin. Add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan. Place the tart tin on a baking tray and bake for about 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and place on a cooling rack to completely cool.

Make the Filling

3. Pour the cream into a stand mixer bowl or a mixing bowl and also add the icing sugar. Whisk on a medium speed until the cream forms fluffy peaks. If you do not have a stand mixer or a hand-held mixer, you can use an 8-wire whisk but it will take much longer to whip. Be careful not to over mix.

4. Use a palette knife and spread the cream onto the pastry tart then arrange the halved strawberries on top of the cream. In a small saucepan, heat the strawberry jam and water to loosen the jam then use a pastry brush and brush the jam onto the strawberries. Refrigerate the tart until needed.

Recipe Tips

• For this recipe, I use a 25cm loose bottom tin. You could also use a 23cm or 24cm tin.
• When whipping the cream, ensure the cream is very cold. I usually place the cream and the bowl I'm using in the freezer for 15 minutes before whipping. You don't have to do this but it will speed up the time the cream takes to form peaks.

Nutrition

Nutrition based on 1 serving - Calories: 471kcal | Fat: 32.6g | Saturates: 20.1g | Carbs: 40.0g | Sugar: 18.4g | Fibre: 2.9g | Protein: 4.2g | Salt: 0.36g.

Storage

Store the strawberry tart in the fridge at all times. This tart can last up to 2 days in the fridge but bear in mind the use by date on the cream.

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