Strawberries & Cream Tarts

Strawberries & Cream Tarts

May is when I get to pull out all of my summery recipes. These pretty little Strawberries & Cream Tarts remind me of a summer day. The kind of day when you’re outside enjoying the sunshine and you’re craving a cool, refreshing dessert. This strawberry cream filling alone is so delicious that I could just eat the entire bowl with a spoon. But since I’m extra, I had to create an aesthetic dessert with it.

I used my favorite tart shells for this recipe, but this would also be delicious with those little pre-made graham cracker pie crusts if you want to take a shortcut. The reason I love this tart crust recipe so much though, is that it actually tastes delicious. Once, a few years ago, I purchased a beautiful, small fruit tart from a famous bakery. The fruit was vibrant and glistening and the pastry cream filling was sweet and silky. Now we need the sound of a mic drop, because the tart crust was hard and flavorless, like cardboard! Ever since then, I knew I would settle for nothing less than a delicious tart crust.

Print Recipe
Strawberries & Cream Tarts
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Instructions
Tart Crust
  1. In a bowl, whisk together flour, powdered sugar and salt. Set aside.
  2. Work in butter and egg yolk with a pastry blender or with your fingers, until pea size pieces are formed.
  3. Add ice water, one tablespoon at a time, until dough comes together.
  4. Form dough into a disc. Wrap in plastic and refrigerate for one hour.
  5. On a lightly floured surface, roll dough to 1/8-inch thickness
  6. Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans.*
  7. Dock the bottoms of pie crusts with a fork. Freeze for 30 minutes.
  8. Heat oven to 375ºF. Place tart pans on a large baking sheet.
  9. Line tart shells with six 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
  10. Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
  11. Transfer to cooling rack to cool completely.
Strawberry Cream Filling
  1. Purée strawberries in a blender or small food processor. Pass through a mesh sieve to remove large seeds.
  2. In a medium saucepan, heat strawberry purée and sugar over medium heat, stirring until sugar is dissolved. Transfer to a medium bowl.
  3. Meanwhile, place 3 tablespoons water into a small bowl. Sprinkle gelatin powder over the top of water. Let sit until water is absorbed, about 5 minutes.
  4. Pour gelatin mixture into warm strawberry purée mixture and stir until fully incorporated.
  5. In a large bowl, beat cream cheese until smooth.
  6. Add extracts and beat until combined.
  7. Add strawberry purée mixture a little at time and whisk until well combined
  8. In a medium bowl, beat heavy whipping cream with an electric mixer at high speed until stiff peaks form.
  9. Fold whipped cream into strawberry mixture.
  10. Spoon into cooled tart shells. Smooth tops with a small offset spatula. Refrigerate for two hours. Garnish with sliced, fresh strawberries.
Recipe Notes

*To find the tart pans I used, click here.

Blueberry Earl Grey Tarts

Blueberry Earl Grey Tarts

These Blueberry Earl Grey Tarts have three individual components, which, when combined together, are absolutely delicious. I experimented with each separate component of this recipe until I perfected them individually. The tart crust is flaky and tender, yet sturdy enough to hold the filling. The filling is just sweet enough for my sweet tooth and the whipped cream has just enough Earl Grey flavor.

This recipe makes enough whipped cream to cover the entire tops of the tarts or you can be like me and try to be artistic and avant-garde with your whipped cream. To make the Earl Grey infused whipped cream, use your favorite Earl Grey tea, whether it’s loose leaf tea or a teabag. We don’t discriminate here. All forms of tea are welcome! I do have a favorite Earl Grey tea. If you want to check it out, click here. The tea will make your whipped cream a dull pale yellow. This issue is purely aesthetic. I added a tiny bit of violet gel food color which brightens the whipped cream. You can add more if you want a lavender shade.

Print Recipe
Blueberry Earl Grey Tarts
Course Dessert
Keyword blueberries, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Blueberry Filling
Earl Grey Whipped Cream
Course Dessert
Keyword blueberries, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Blueberry Filling
Earl Grey Whipped Cream
Instructions
Tart Crust
  1. In a large bowl, whisk together flour, powdered sugar and salt.
  2. Work in butter and egg yolk, with a pastry blender or with your fingers, until pea sized pieces are formed.
  3. Add ice water one tablespoon at a time until dough comes together.
  4. Form dough into a disc. Wrap in plastic wrap and refrigerate for one hour.
  5. Roll dough to 1/8-inch thickness on a lightly floured surface.
  6. Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans
  7. Dock the bottoms of tart crusts with a fork. Freeze for 30 minutes.
  8. Heat oven to 375ºF. Place tart pans on a large baking sheet.
  9. Line tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights)
  10. Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
Blueberry Filling
  1. Set aside 1/2 cup blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium saucepan.
  2. Simmer over low heat until blueberries are softened and sauce is thickened, about 5 minutes.
  3. Stir in the reserved 1/2 cup of blueberries during the last minute of cooking.
  4. Remove from heat and let cool completely.
Earl Grey Whipped Cream
  1. Combine heavy cream and tea in a small saucepan.
  2. Heat just until bubbles form around the edges.
  3. Transfer to a small bowl, cover with plastic wrap and let cool.
  4. Pass through a sieve to strain out tea leaves or remove tea bag if using.
  5. Cover surface with plastic wrap and place in refrigerator to chill.
  6. Transfer chilled cream to a large bowl. Whip with an electric mixer until thickened.
  7. Add powdered sugar and food color in separate additions and continue whipping at high speed until stiff peaks are formed.