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It’s finally beginning to feel a little like spring here, folks! We’re celebrating with this Whipped Strawberry Tart, which is the absolute best way to ring in the season. Temps are in the upper sixties and seventies and I’m ready for it. Having a slice of this dreamy tart on the back porch on a Sunday?? Highly recommend. It can cure the Sunday scaries.

After trying pineberries (the white strawbs) for the first time the other day, I was excited to see them in the grocery store and snatched them up! They’re just used as a garnish here, but talk about a bright, happy, and springtime flavor! I’m lowkey obsessed with them now.

Tart Crust: Pâté Sucrée

I’ve shared this recipe here on the blog a couple of times (like here and here), but here it is again! Because it’s so easy and simple to make. And it tastes like a big sugar cookie. Just remember you need to factor in some time for the dough to chill in the fridge, and some time to chill again after you’ve rolled it out and placed it in the tart pan.

strawberry reduction

Y’all are probably tired of me talking about reductions at this point, but I love them. The strawberry flavor here come from fresh berries (you could also use frozen if you can’t find good fresh berries—it’s still pretty early in the season) that are pureed with some rosé. Yes! You can use water, but a sweet rosé is fun here too. Once pureed, the mixture cooks on the stovetop with some sugar, unflavored gelatin, and cornstarch.

Then you’ll essentially make a homemade whipped cream and fold the strawberry mixture into that. It makes a super light and airy filling that’s also super flavorful and not too sweet. Just for fun and some visual interest, I added a layer of the strawberry reduction to the bottom of the tart. I love me some layers and it’s just more yummy goodness in every bite.

The news has been heavy and terrifying lately, and while I believe it’s important to do what we can, I think it’s also important to take some time and do something good for ourselves too. I knew making something bright and happy would lift my sprits a little bit, and while sometimes these things can feel pointless in the grand scale of everything going on, they’re just as important on a personal level. So I made this Whipped Strawberry Tart for myself this weekend, and if you’re looking for ways to help others and the people of the Ukraine, take a look at Bakers Against Racism and World Central Kitchen.

Stay safe and take care of yourselves, friends! ❤️

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Whipped Strawberry Tart

Prep Time: 35

Cook Time: 20

Chill time: 3

Total Time: 3 55

Servings: 8

Ingredients

Tart Crust:

½ cup unsalted butter room temperature
½ cup sugar
1 tsp vanilla extract
1 large egg room temperature
1 ¾ cups all-purpose flour
½ tsp salt

Whipped Strawberry Filling:

400 g fresh strawberries quartered (about 2 ½ cups)
½ cup water or your favorite rosé
¾ cup sugar
2 tsp unflavored gelatin
1 tbsp cornstarch
1 tbsp water
4 oz cream cheese room temperature
1 ½ cups heavy cream

Instructions

To make the crust:

Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla. Mix until combined. Add flour and salt; mix until incorporated and a soft dough forms.
Turn out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1 to 2 hours, or overnight.
Preheat oven to 350° and lightly spray a 9-inch tart pan with baking spray.
On a lightly floured surface, roll out the tart dough to about ¼” thickness. Use the rolling pin to roll up the dough and transfer to the prepared tart pan. Arrange the dough in the pan and trim away access. Use a fork to dock the bottom of the tart dough. Let the tart dough chill again in the fridge for 30 minutes to 1 hour.
To par bake the tart shell, place the tart pan on a sheet pan. Then lay a sheet of parchment over the tart pan and fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes. Remove from the oven and allow parchment and weights to cool enough to remove them easily.

To make the filling:

Add strawberries and water to a blender; puree until smooth. You should have about 2 cups of puree. Pour puree into a small saucepan over medium heat. Add the sugar and gelatin and stir until the both are dissolved. Stir together cornstarch and water and add to the strawberry mixture. Cook, stirring continuously, for a couple more minutes, until mixture has thickened and evenly coats the back of a spoon. You should end up with about 1 ½ cups of the strawberry mixture. Place in the fridge for an hour to cool or until completely cool.
Spoon half of the strawberry mixture (about ¾ cup) into the prepared tart crust and spread evenly. Chill in the refrigerator.
In the bowl of a stand mixer with the whisk attachment, add cream cheese and whip on high speed until smooth and creamy. Add about ¼ cup of the cream, and mix on high speed until incorporated. Scrape the sides of the bowl and repeat, adding a little bit of crema at a time until completely incorporated with the cream cheese. Then mix on high speed until stiff peaks form.
Add the remaining strawberry mixture (about ¾ cup) to the whipped cream and whip on high speed again until stiff peaks form. Spoon whipped filling over the strawberry layer in the tart crust and smooth with an offset spatula. Return to the refrigerator until thoroughly chilled, about 2-3 hours or overnight.
When ready to serve, garnish with fresh strawberries, pineberries, meringue cookies, or additional whipped cream if desired.
Store covered in the refrigerator.