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Strawberry Tart

Flaky butter tart shell with creamy strawberry filling, yum!


It is not the easiest dessert recipe, but the pie crust is super simple. The filling is fail-proof. This is one of those recipes that just takes a few more steps then a easy sponge cake. It is one of the most tasty tart recipe we have tested.

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  1. 1 3/4 all-purpose flour
  2. 3/4 cup salted butter, room temperature
  3. 1/3 cup powdered sugar
  1. 8oz (whole block 228g) cream cheese softened
  2. 1/2 cup granulated sugar
  3. 1 cup heavy whipping cream
  4. 1 tbsp lemon
  5. lemon zest
  1. 2 tsp granulated sugar
  2. 2 cup strawberry slices


  1. 1 large tart pan or 6 mini tart pan


  1. In Ventray Stand Mixer, mix flour, sugar, butter until butter breaks into pea size
  2. Add batter into pie pan, using measuring cup or a flat surface, press dough into pie pan
  3. Freeze crust in freezer for 10 minutes, bake, chill completely
  4. In Ventray Stand Mixer, whisk heavy cream until stiff peaks, set aside
  5. Add cream cheese into Ventray Stand Mixer, beat, gradually add in sugar, mix in lemon juice and lemon zest
  6. Using a spatula, gently fold in the whipped cream into cream cheese mixture.
  7. Spread pie filling into pie crust, place in fridge for at least 5 hrs before serving
  8. Before serving, mix strawberry with sugar, add on top of your tart

Oven Directions

  1. Preheat 350F
  2. Bake chilled crust for 20-25 minutes until golden



For flaky crust, you must use good butter, don't use any substitute if you want a perfect crust.

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