Fragrant Strawberry Almond Tart
Create a Homemade Strawberry Almond Tart Bursting with Sweetness!
Using delicious, fresh strawberries, we’ve made a delightful Strawberry Almond Tart! It’s the perfect coffee companion. Each bite offers a satisfying crunch from the tart shell, a nutty richness from the almond cream, and a creamy smoothness from the cheesecake filling. Even a single slice is incredibly filling and satisfying, making it an ultimate dessert treat. Elevate your coffee break or dessert time with this exquisite tart!
For the Tart Dough- 240g cake flour
- 40g granulated sugar
- 2g salt
- 100g cold unsalted butter, cut into small cubes
- 60g egg yolk (approx. 3 yolks)
For the Almond Cream- 100g unsalted butter, softened to room temperature
- 100g granulated sugar
- 100g eggs, at room temperature (approx. 2 eggs)
- 100g almond flour, sifted
For the Filling & Decoration- 200g cream cheese, softened to room temperature
- 200g heavy cream
- 100g granulated sugar
- 15-20 fresh strawberries, hulled and washed
- 100g unsalted butter, softened to room temperature
- 100g granulated sugar
- 100g eggs, at room temperature (approx. 2 eggs)
- 100g almond flour, sifted
For the Filling & Decoration- 200g cream cheese, softened to room temperature
- 200g heavy cream
- 100g granulated sugar
- 15-20 fresh strawberries, hulled and washed
Cooking Instructions
Step 1
【Making the Tart Dough】 1. In a bowl, whisk together the sifted cake flour (240g), sugar (40g), and salt (2g).
Step 2
2. Add the cold butter cubes (100g) to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs, about the size of small peas. Work quickly to prevent the butter from melting.
Step 3
3. If using a food processor, pulse the dry ingredients and butter until combined. If working by hand, continue until the mixture just starts to come together.
Step 4
4. Add the egg yolks (60g) and mix with a spatula until the dough just begins to form a cohesive ball. Be careful not to overmix, as this can make the crust tough.
Step 5
5. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period makes the dough easier to handle and ensures a crisp crust.
Step 6
6. Lightly flour your work surface and roll out the chilled dough to about 3mm thickness. Carefully press the dough into your tart pan, ensuring it covers the bottom and sides evenly. Trim any excess dough from the edges.
Step 7
7. Prick the bottom of the tart shell all over with a fork. This helps prevent the crust from puffing up during baking.
Step 8
【Making the Almond Cream】 1. In a separate bowl, cream together the softened butter (100g) and sugar (100g) until light and fluffy. This can be done with a hand mixer or a whisk.
Step 9
2. Gradually add the room-temperature eggs (100g) to the butter mixture, beating well after each addition to prevent the mixture from separating. Ensure your eggs are at room temperature for best results.
Step 10
3. Fold in the sifted almond flour (100g) using a spatula until just combined. Avoid overmixing.
Step 11
4. Cover the almond cream with plastic wrap and refrigerate for about 30 minutes to allow it to firm up slightly, making it easier to spread.
Step 12
5. Spoon the chilled almond cream into the prepared tart shell, spreading it evenly. Fill it to about 80-90% of the tart shell’s height to prevent overflow during baking.
Step 13
6. Bake in a preheated oven at 160°C (320°F) for 35-40 minutes, or until the almond cream is golden brown and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
Step 14
7. Once baked, remove the tart from the oven and let it cool completely on a wire rack. Ensure the tart shell is fully cooled before adding the filling to prevent it from becoming soggy.
Step 15
【Making the Filling & Decoration】 1. In a clean bowl, whip the softened cream cheese (200g) until smooth. Then, add the heavy cream (200g) and sugar (100g) and whip until well combined and creamy.
Step 16
2. Continue whipping until the mixture is smooth and holds soft peaks. Be careful not to over-whip, which can cause it to curdle.
Step 17
3. Spread the cream cheese filling generously over the cooled tart shell. Use a spatula to create a smooth, even surface.
