Sweet Strawberry Tart

Sweet Strawberry Tarts are delightful individual desserts featuring crisp pastry shells filled with a creamy cheesecake-style mixture. They’re topped with fresh sliced strawberries and finished with a vibrant drizzle of strawberry coulis for extra flavour and colour. Light, fruity, and beautifully presented, they make the perfect dessert for any occasion.

Prep Time 20

Cook Time 10

Chill 1

Total Time 1 30

Servings Tarts

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:

Strawberry Topping:

250 g fresh strawberries hulled and sliced

Strawberry Coulis:

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.

Equipment

Notes

Serving Suggestions for the Sweet Strawberry Tart:

Serve with a sprig of mint or a dusting of icing sugar.

For extra shine, lightly brush the strawberries with warmed apricot jam.

Best enjoyed fresh and chilled.

Nutrition