Whipped Strawberry Tart (Print Version)
# Ingredients:
→ Tart Crust
01 -
½ cup unsalted butter, at room temperature
02 -
½ cup sugar
03 -
1 tsp vanilla extract
04 -
1 large egg, at room temperature
05 -
1 ¾ cups all-purpose flour
06 -
½ tsp salt
→ Whipped Strawberry Filling
07 -
400 g fresh strawberries, quartered (about 2 ½ cups)
08 -
½ cup water or rosé wine
09 -
¾ cup sugar
10 -
2 tsp unflavored gelatin
11 -
1 tbsp cornstarch
12 -
1 tbsp water
13 -
4 oz cream cheese, at room temperature
14 -
1 ½ cups heavy cream
# Instructions:
01 -
Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla, then mix until combined. Add flour and salt; mix until incorporated and a soft dough forms. Turn out dough onto a lightly floured surface and fraisage the dough several times. Form into a disc, wrap in plastic wrap, and chill in the fridge for at least 1-2 hours, or overnight.
02 -
Preheat oven to 350°F. Lightly spray a 9-inch tart pan with baking spray.
03 -
Roll the tart dough on a lightly floured surface to about ¼-inch thickness. Transfer to the tart pan, trim the edges, dock the bottom with a fork, and chill in the fridge for 30 minutes to 1 hour.
04 -
Place the tart pan on a sheet pan. Lay parchment paper over the tart shell and fill with pie weights, dried beans, or rice. Bake for 20 minutes. Remove from the oven, cool slightly, and then remove the parchment and weights.
05 -
Blend strawberries and water (or rosé) until smooth. You should have about 2 cups of puree. Pour into a saucepan over medium heat. Add sugar and gelatin; stir until dissolved. Stir together cornstarch and water, add to puree, and cook for a few minutes until thickened. The mixture should evenly coat the back of a spoon. Cool in the fridge for an hour.
06 -
Spread ¾ cup of the cooled strawberry mixture into the tart crust evenly. Chill in the refrigerator.
07 -
In a stand mixer fitted with a whisk, whip cream cheese on high speed until smooth. Gradually add heavy cream in increments, whisking on high speed between additions until stiff peaks form. Add the remaining strawberry mixture (¾ cup) and whip again on high speed until combined.
08 -
Spoon the whipped filling over the strawberry layer in the tart crust, smoothing with an offset spatula. Chill in the refrigerator for 2-3 hours or overnight.
09 -
Before serving, garnish with fresh strawberries, pineberries, meringue cookies, or additional whipped cream if desired. Store covered in the refrigerator.
# Notes:
01 -
The tart crust dough needs to be chilled thoroughly to avoid cracking during rolling.