Description
A delightful summer treat featuring a buttery tart crust filled with creamy filling and topped with fresh strawberries and a glossy glaze.
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ cup (50 g) sugar
- 1 egg yolk
- 2–3 tbsp cold water
- 1 cup (240 ml) heavy cream
- 225 g (8 oz) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 4 cups fresh strawberries, hulled and halved
- ½ cup (120 ml) strawberry jam
- 2 tbsp water or lemon juice
- Fresh mint leaves, for garnish
Instructions
- Mix flour and sugar in a bowl. Cut in butter until crumbly.
- Add egg yolk and cold water, mixing until dough comes together.
- Press into a tart pan, prick base with fork, and chill for 20 minutes.
- Bake at 180°C (350°F) for 15–18 minutes until golden. Cool.
- Whip cream until soft peaks form.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream until light and fluffy. Spread evenly in cooled crust.
- Warm strawberry jam with water or lemon juice until smooth. Let cool slightly, but keep pourable.
- Arrange strawberries on top of the cream filling.
- Brush or drizzle glaze evenly over strawberries.
- Refrigerate for at least 1 hour before slicing.
- Garnish with fresh mint leaves.
Notes
- For a quicker base, use crushed graham crackers or digestive biscuits with melted butter.
- Ensure the tart crust is completely cooled before adding the filling.
- Fresh mint leaves add a nice touch for garnish.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg