Strawberry tart with cheese filling
5 servings
55 minutes
Strawberry tart with cheese filling is an elegant treat born from French pastry traditions. The crispy shortcrust pastry, golden and airy, serves as the perfect base for a delicate cheese cream made from mascarpone, sour cream, and lemon zest. This cream has a delightful velvety texture and a subtle tang that harmonizes with the sweetness of strawberries. Completing the composition is a light vanilla-scented chantilly cream, adding sophistication to the dessert. The strawberry tart not only delights the palate but also impresses with its elegant aesthetics, making it an ideal choice for summer tea parties or festive dinners.
1
Mix 80 grams of sugar, flour, salt, and baking powder in a bowl. Mash 100 grams of room temperature butter by hand and mix until smooth with the flour mixture. Then add two egg yolks and knead a soft, elastic dough - either by hand or with a mixer.
- Sugar: 160 g
- Wheat flour: 120 g
- Salt: 2 g
- Baking powder: 8 g
- Butter: 100 g
- Egg yolk: 3 pieces
2
Divide the dough into five parts, roll each into a pancake 3 mm thick, and place in a baking mold about 10 cm in diameter. Put the molds in a preheated oven at 190 degrees for fifteen minutes. Remove the finished tartlets from the oven and let them cool.
- Wheat flour: 120 g
3
Mix mascarpone, sour cream, an egg, one yolk, 50 grams of sugar, and the zest of one lemon. When the mixture is homogeneous, pour it into tartlets and place them back in the oven, this time preheated to 150 degrees. After six minutes, take them out, cool, and place in the refrigerator for about fifteen minutes.
- Mascarpone cheese: 125 g
- Sour cream: 125 g
- Chicken egg: 1 piece
- Egg yolk: 3 pieces
- Sugar: 160 g
- Lemon: 1 piece
4
Meanwhile, make the chantilly cream: whip the cream well with 30 grams of sugar and the contents of a vanilla pod.
- Cream 33%: 200 ml
- Sugar: 160 g
- Vanilla pod: 1 piece
5
Slice the strawberries thinly. Once the tartlets have cooled, layer the berries on top of the cheese mixture in a dense layer — and serve with Chantilly cream, which can be drizzled over the strawberries and everything else to taste.
- Strawberry: 300 g
- Cream 33%: 200 ml