Description
Strawberry Bliss Tart delivers a luxurious dance of creamy vanilla custard and fresh, ripe strawberries nestled in a buttery graham cracker crust. Sweet summer memories come alive with each delicate slice that promises pure dessert perfection you cannot resist.
Ingredients
Scale
Strawberry Bliss Tart
Main Ingredients:
- 1.5 cups (190 g) all-purpose flour
- 1.5 lbs (680 g) strawberries, hulled and sliced
- 6 oz (170 g) cream cheese, softened
- 0.67 cup (157 g) heavy cream
Sweeteners and Sugar:
- 0.5 cup (66 g) powdered confectioner’s sugar
- 0.5 cup (66 g) powdered sugar
Baking and Seasoning:
- 0.5 cup (113 g) unsalted butter, cold and cubed
- 1 large egg, cold and beaten
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon salt
Instructions
- Prepare the tart dough by combining all-purpose flour, granulated sugar, and salt in a food processor, pulsing to create a uniform mixture.
- Incorporate cold unsalted butter cut into small cubes, pulsing until the texture resembles coarse, sandy crumbs.
- Add 1 beaten large egg to the mixture, processing until the dough begins to clump together and form a cohesive mass.
- Transfer the dough onto a clean surface, gently shape into a flat disc, wrap tightly with plastic wrap, and refrigerate for 60 minutes to allow the gluten to relax and butter to firm.
- Remove chilled dough and roll out on a lightly floured surface to approximately 1/8 inch (3 millimeters) thickness, ensuring it fits a 9-inch (23-centimeter) tart pan.
- Carefully transfer the dough into the tart pan, pressing gently into corners and edges, then trim excess dough. Use a fork to create small punctures across the bottom to prevent bubbling.
- Place the prepared crust in the freezer for 30 minutes to solidify and prevent shrinkage during baking.
- Preheat the oven to 375°F (190°C) and position a rack in the middle position.
- Line the chilled crust with parchment paper and fill with ceramic pie weights or dried beans to prevent puffing.
- Bake the crust for 20 minutes, then remove weights and parchment, continuing to bake until golden brown, approximately 5-7 additional minutes.
- Allow the crust to cool completely on a wire rack, which prevents soggy bottoms and ensures crisp texture.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, voluminous peaks form.
- In a separate mixing bowl, beat cream cheese with remaining powdered sugar and a pinch of salt until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture and preventing deflation.
- Spread the filling evenly across the completely cooled tart crust, creating a smooth, luxurious surface.
- Arrange fresh strawberry slices artfully on top of the filling just before serving to maintain their vibrant color and prevent sogginess.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that won’t shrink during baking.
- Blind baking the crust creates a crisp base that prevents soggy bottoms and locks in a perfect texture.
- Use room temperature cream cheese for smoother, lump-free filling that blends effortlessly with whipped cream.
- Select ripe, vibrant strawberries at peak season for the most intense, sweet flavor and beautiful presentation.
- Assemble the tart just before serving to maintain the crisp crust and fresh strawberry brightness.
- Refrigerate any leftovers and consume within 2 days for optimal taste and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 285 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg