Learn how to make a gorgeous strawberry cream tart with this easy recipe with a shortbread tart crust, yogurt whipped cream and fresh strawberries macerated in maple syrup.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until it is well mixed.
Add the vanilla and stir it in.
On low speed, add the flour and the salt. When the flour is mostly incorporated, increase the speed of the mixer until the ingredients come together to form a cookie dough.
Crumble the dough in an even layer into a fluted tart pan with removable bottom. Press the cookie dough flatly and evenly. The dough should fit the pan from edge-to-edge. Use a flat-bottomed glass (or your palm) to press the dough and spread it out evenly.
Place the tart pan in the oven, and bake the cookie until the edges turn golden, about 20 minutes.
Mix the sliced strawberries with the maple syrup in a medium bowl. Let them macerate while you prepare the cream. Store them in a bowl, covered, in the fridge.
For the yogurt cream
In the bowl of an electric mixer fitted with the whisk attachment (or using. an electric hand mixer), whip the yogurt and the cream until thick but soft.
Add the sugar and vanilla, and continue whipping until the yogurt whipped cream is thick and spreadable. Store in the fridge until ready to use.
Assembly
Spread the thick whipped cream over the cooled cookie base, leaving a half-inch edge.
Top with the macerated strawberries, and garnish with a few fresh basil or mint leaves.
Notes
Before tackling this recipe, please read through the blog post, including the recipe card and tips so you know what you are doing. Here are a few things to note:
Press the dough in the pan: You may need to use a little flour (or even a little water) to prevent the glass (or your fingertips) from sticking to the dough.
Cool the crust completely! Do not top with the whipped cream or the strawberries until you are sure the tart has cooled completely.
Unmould the tart easily: Don't stress about unmoulding your cookie tart crust from the tart ring: use my tricks for removing a tart from a tart pan, like an inverted bowl (see photo above)! Works like a charm!
Making the whipped cream: If you don't want to add yogurt to make the whipped cream topping, replace it with the same amount of whipping cream or even mascarpone cream, if you have it!
Make ahead tips: You can make the components ahead of time, bake the crust and let it cool, macerate the berries in maple syrup, and prepare the whipped cream ahead of time. Store the berries and whipped cream covered in the fridge, and keep the cookie crust in a cool dry place until you are ready to assemble the dessert, preferably just before serving so that the crust doesn't get soggy.