Quick and Easy Strawberry Tart
This is a delicious and beautiful dessert. Once the ingredients are prepared ahead of time, it only takes a few minutes to put on the table.
Recipe type: Dessert
Serves: 4
  • 12.5 ounces all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2½ sticks (20 tablespoons) unsalted butter, cut into ¼-inch pats
  • 6 tablespoons cold water
  • Pastry for 4 tart shells or commercial frozen pastry
  • ½ cup strawberry jam (or lemon curd or butter works well too)
  • 2 punnets fresh strawberries, sliced
  • 1 tbs sugar
Chantilly Cream
  • 1 cup cream
  • 1 tsp vanilla extract (the good stuff)
  • 1 tbs caster (superfine) sugar
  1. Combine ⅔rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate.
  2. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
  3. Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
  4. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.
  5. Transfer dough to a large bowl.
  6. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. (don't be tempted to add the water in the food processor -- won't be as good)
  7. Divide the dough ball in half.
  8. Form each ball into a 4-inch disk and wrap in cling film.
  9. Refrigerate for a couple of hours or overnight.
  1. Preheat oven to 350F (180C)
  2. Roll pastry or thaw frozen commercial pastry and line 4 or 5 tart shells
  3. Line with baking paper and beans, rice or pie weights
  4. Bake for 20 minutes and then remove the weights and paper and bake for a further 10-15 minutes at 300F (160C) until golden brown
  5. Set aside to cool (or store for a later use)
  6. Slice strawberries and sprinkle sugar and mix to combine. Set aside. (or store for later use)
Chantilly Cream
  1. Put cream in a chilled bowl of an electric mixer fitted with the whisk attachment and beat until soft cream begins to thicken.
  2. Add sugar and vanilla and beat until soft peaks begin to form. Don't overbeat and make butter.
  3. Cover and refrigerate until serving.
Tart Assembly
  1. Spread strawberry jam over the bottom of the tart crust then fill with sliced strawberries and top with cream
Could use lemon curd or butter in place of the strawberry jam Could garnish with fine lemon zest and a mint leaf
Recipe by Orgasmic Chef at https://orgasmicchef.com/desserts/quick-and-easy-strawberry-tart/