Even before you take your first bite into a Sweet Strawberry Tart, their bright red fruit, glossy coulis drizzle, and creamy filling work together like a promise of something utterly delightful. They’re the kind of dessert that makes you pause mid-conversation, fork hovering in admiration, because you know you’re about to enjoy something truly special.
What I love most about a little sweet strawberry tart is how deceptively simple they are. Individually portioned desserts always give the impression of effort and finesse, but a Sweet Strawberry Tart is surprisingly forgiving. You start with small pie cases—store-bought or homemade depending on how enthusiastic you’re feeling—and fill them with a cheesecake-style mixture that feels indulgently smooth without being heavy. The mixture is lightly sweetened, soft, and silky, but sturdy enough to hold those gorgeous slices of strawberry you fan across the top.
Strawberries, of course, are the true stars here. Their natural sweetness and gentle acidity balance beautifully with the creamy filling. The key is choosing ripe strawberries—not those pale, slightly green ones that taste of disappointment, but properly red, juicy berries that smell faintly floral the moment you open the punnet. When you slice them, they should be soft but not mushy, releasing that unmistakable fragrance that tells you summer is near, even if the weather outside happens to disagree.
Once the strawberries are arranged, the magic touch comes in the form of a strawberry coulis. Now, I’m a big believer in drizzles. A good drizzle has the power to transform a dish from “nice” to “oh wow, what’s in this?” The coulis here is nothing more than blended strawberries, a little sugar, and perhaps a squeeze of lemon to brighten everything. Spoon it over the fruit and watch how it slips into the gaps, pooling slightly on the cheesecake filling and catching the light with a shine that makes the whole tart look fresh from a patisserie window.
Though a Sweet Strawberry Tart is undeniably pretty, they’re also wonderfully versatile. They work for birthdays, Sunday lunches, garden parties, or simply when you want something sweet but not heavy. Because each tart is individual, you avoid the fuss of slicing a large dessert, and each guest gets a perfect, unspoiled presentation. This makes them feel extra special, as if made just for that person.
One of my favourite things to do is prepare the components ahead of time. The little tart cases can be made the day before, and the filling chills well in the fridge. Then, just before serving, slice your strawberries and assemble everything. This last-minute arrangement keeps the fruit fresh and vibrant, and it prevents the pastry from softening too soon. That contrast between crisp shell, creamy filling, and juicy fruit is what makes the experience so satisfying.
Sweet Strawberry Tarts also invite creativity. You can swirl a little vanilla bean through the filling, mix in a dollop of Greek yoghurt for tang, or even fold in a handful of crushed biscuits for texture. If you’re feeling fancy, brush the strawberries with warm apricot jam to create a glossy finish. Alternatively, leave them rustic and natural—it’s a dessert that looks stunning no matter which direction you take.
Whether you’re serving them at the end of a dinner or enjoying one quietly with a cup of tea, Sweet Strawberry Tarts have a gentle, comforting charm. They’re bright, delicious, and just indulgent enough to feel special without tipping into heaviness. The perfect way to bring a little sunshine to any day—one small, sweet tart at a time.
Sweet Strawberry Tart
Equipment
- Blender Food Processor
Ingredients
Homemade Tart Cases:
- 180 g plain flour
- 90 g unsalted butter cold cubed
- 40 g icing sugar
- 1 large egg yolk free range
- 1 tbsp cold water maybe more
- 1 pinch salt
Cheesecake Filling:
- 200 g cream cheese softened
- 150 ml double cream
- 60 g icing sugar
- 1 tsp vanilla extract
Strawberry Topping:
- 250 g fresh strawberries hulled and sliced
Strawberry Coulis:
- 150 g strawberries
- 2 tbsp caster sugar
- 1 tsp lemon juice
Instructions
Make the Tart Cases:
- Place the flour, icing sugar, and salt into a bowl.180 g plain flour, 40 g icing sugar, 1 pinch salt
- Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.90 g unsalted butter
- Stir in the egg yolk and add just enough cold water to bring the dough together.1 large egg yolk, 1 tbsp cold water
- Shape into a disc, wrap, and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C (160°C fan).
- Roll out the chilled dough on a lightly floured surface to roughly 3mm thickness.
- Cut circles to fit your individual tart tins (about 8–10cm).
- Press the pastry into the tins, trim excess, and prick the bases with a fork.
- Line each with a small piece of baking paper and fill with baking beans.
- Blind bake for 10 minutes, then remove the beans and paper and bake for 5 more minutes until lightly golden.
- Allow to cool completely in the tins before filling.
Make the Cheesecake Filling:
- Beat the cream cheese until smooth.200 g cream cheese, 60 g icing sugar, 1 tsp vanilla extract
- Mix in the icing sugar and vanilla.
- In a separate bowl, whip the double cream to soft peaks.150 ml double cream
- Fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon or pipe into the cooled tart cases.
Prepare the Strawberry Coulis:
- Blend the strawberries, sugar, and lemon juice until smooth.150 g strawberries, 2 tbsp caster sugar, 1 tsp lemon juice
- Strain if you prefer a seedless coulis.
- Chill until ready to use.
Assemble the Tarts:
- Arrange sliced strawberries decoratively on each filled tart.250 g fresh strawberries
- Drizzle generously with strawberry coulis.
- Chill the Sweet Strawberry Tart for at least 1 hour before serving to allow the filling to set.
14 comments
Totally delicious. I used frozen and they were just as good as fresh.
The homemade pastry was lovely and crisp, and the strawberry flavour really stood out.
Fresh, fruity and perfect for summer gatherings.
Nice tart, though the coulis could have been thicker.
Tasted great but making the pastry from scratch felt time-consuming.
Loved the creamy filling and the freshness of the strawberries.
A delicious tart overall, though I found the coulis a little sweeter than I prefer.
Good but not amazing; the strawberries needed to be sweeter for my taste.
I enjoyed the balance of flavours but the tart cases took a bit longer to bake in my oven.
The recipe was easy to follow and the final result looked professional.
Beautiful presentation and surprisingly simple to make.
Absolutely delightful—my guests were impressed.
One of the best fruit tarts I’ve made—light, fresh and full of flavour.
The filling was smooth and creamy but I thought the pastry was slightly thick.