Tuesday, May 31, 2011

Baking Recipe: Scrumptious Strawberry Tart

This is my very first time having my hands on making Strawberry Tarts. These little decadent tarts are one of my absolute favourite treats, apart from lemon meringue tart. Whenever I travel, I will constantly hunt down a local bakery or dessert shop to sample their tarts. And so far, they have done justice. Hopefully mine taste like summer too.. with loads of heart and love put into it ;).

Note: In my case, I couldn't locate my tart pan so I've decided to make smaller individual tarts using my muffin pan. The recipe below yields approximately 6-8 tarts, depending on the thickness of the shell.


For the Crust/ Tart shell
adapted from Martha Stewart

1 1/4 cups all purpose flour, sifted
1/2 cup or 1 stick unsalted butter, cut into small cubes
1/3 cup sugar
1/4 tsp salt
1/2-1 tsp vanilla extract (optional)

To prepare crust/tart shell:

1. Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar and salt until moist crumbs form (this may take up to approx1-2 minutes).

2. Make sure to lightly grease pan with butter and sprinkle flour over the pan.

3. Transfer dough to a 9-inch round tart pan with a removable bottom or muffin pan.

4. With floured fingers, press dough evenly into pan and up sides. Dip a dry measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm for about 10-15 minutes.

5. Using a form, prick crust all over. Bake until golden, 25-30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Let cool completely in pan before transferring on to wire rack, cake stand or platter.

For the Filling
*If using 9 inches tart pan

1 bar (8 ounces) philly cream cheese, softened
1/4 cup powdered or icing sugar
1-2 tsp vanilla extract
1-2 tbsp lemon juice
1/2 cup whipping cream
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red current jelly

**If using muffin pan

1/2 bar philly cream cheese, softened
1/2 cup whipping cream
4-6 tbsp powdered or icing sugar
3-4 tsp lemon juice
1/2 -1 tsp vanilla extract
15-16 strawberries, hulled
1/3 cup seedless red current jelly

To prepare filling:

1. With a whisk, whipped whipping cream until soft peak/ stiff consistency. Becareful to not over whip. Transfer to another bowl.

2. Using the same mixing bowl and now with a paddle attachment, mix cream cheese and icing sugar until well combined. Then add in lemon juice a teaspoon at a time and continue to mix and then fold in vanilla extract.

3. With a spatula, fold in half of the whipped cream to cream cheese mix until well combine and then fold in the rest of whipped cream. Gently fold the whipped cream making sure to not let it turn into liquid form.

To assemble strawberry tart:

1. You can choose to glaze the bottom of tart with melted dark/ milk chocolate. Melt chocolate chips with 2-3 teaspoons of milk in a microwave for about 35 seconds making sure to stir and not burn the chocolate. I glazed my tart with melted chocolate to prevent the filling to sip through the tart, making the shell soggy.

2. If you do glaze the bottom of tart, pop the tart shells back in the refridgerator for about 10-15 minutes or until glaze is set.

3. Spoon the filling into the tart shell, and top it with 3 whole and hulled strawberries to each tart.

4. In a small saucepan, heat jelly on medium low until liquefied or heat it in a microwave for 1 minute. Gently brush strawberries with jelly, let set at least 20 minutes. Thaw before serving, if tarts were chilled.



  1. Totally genius, making your delicious tarts in the muffin pan, Jo!
    Looks beautiful with the fresh strawberries on top.
    Love the recipe, and the step-by-step directions:DDD
    Hugs to you my sweet friend!

  2. Dear Joanna,

    This is perfect!! Strawberry tarts are my all time favourite and yours just look yummy!!! Wish I can taste it! :)

    Pei Li

  3. Hi Elisabeth, thanks so much. I'm always happy to hear from you. Sure makes my day. Seems like you have been so busy cooking and baking.. keep it up! xxx and hugssss.. Jo

  4. Hey Pei Li! I recall seeing you make some miniature cakes and tarts last time. They were a source of my inspiration. Not to worry, come up to KL and I will make you some and then you can finally taste them. xxx Jo.

  5. Ooooh that chocolate glaze has it going on!!!

  6. So delicious. These are my favorites. Thanks for sharing all the steps of making them.

  7. Hi Sandra, Visda! Thanks for stopping by. I hope you do try this recipe out as my family loved the recipe version of the tart shell. Happy cooking and baking! xx.. Jo

  8. You mini tarts look so good! Great use of the muffin tin!

  9. Beautiful tarts....your pictures are incredible!

  10. Hi Ann, thanks for stopping by and glad you like the pictures. Love how you have a take and switching something sinful to healthy but yet sinful and delish all together. Happy cooking! Jo


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

Related Posts Plugin for WordPress, Blogger...