Wild Strawberry Cream Tart 🍓✨🥧
✨ Why This Recipe Works
Flaky golden French butter shortcrust filled with a homemade glossy strawberry coulis, whipped vanilla cream cheese mousse, and an abundance of sweet fresh wild strawberries!
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Wild Strawberry Cream Tart 🍓✨🥧 brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 30 minutes of prep and 25 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 2 cups all-purpose flour
- 0.5 cup cold unsalted butter, cubed
- 2 tbsp granulated sugar
- 2 yolks large egg yolks
- 3 tbsp ice water
- 1 pinch fine sea salt
- 4.5 cups strawberries or wild strawberries
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 cup cold heavy whipping cream
- 14 oz full-fat cream cheese, softened
- 5 tbsp powdered sugar (confectioners' sugar)
- 1 cup fresh wild strawberries (for topping garnish)
👨🍳 Step-by-Step Instructions
Make the Glossy Berry Filling
Blend the fresh strawberries until completely smooth. Transfer the puree to a saucepan and whisk in 2–3 tbsp sugar and 1 tbsp cornstarch. Cook over medium heat, stirring continuously, until thick, glossy, and bubbling. Remove from heat and let cool completely to room temperature.
Make the Flaky Shortcrust Dough
In a mixing bowl or food processor, combine flour, 2 tbsp sugar, a pinch of salt, and cold cubed butter. Pulse or rub with your fingers until crumbly like wet sand. Add the 2 egg yolks and 2–3 tbsp ice water, mixing just until a cohesive soft dough forms. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
Roll, Dock & Bake the Tart Crust
Preheat oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface and press into a 9-inch fluted tart pan. Prick the bottom all over with a fork and bake for 20–25 minutes until deeply golden brown and crisp. Cool completely before filling.
Whip the Cream Cheese Mousse
In a chilled bowl, whip 250 ml cold heavy cream until medium peaks form. Add the softened cream cheese and 4–5 tbsp powdered sugar, then beat together until thick, creamy, and cloud-like.
Assemble, Garnish & Chill
Spread the cooled glossy strawberry filling over the baked crust base. Top with the whipped cream cheese mousse and smooth evenly. Crown with an abundance of fresh whole and sliced wild strawberries. Chill for 1–2 hours before slicing into gorgeous bakery-style wedges!
🍰 Storing & Chilling Desserts
Refrigeration: Keep covered in an airtight container or under a cake dome in the refrigerator for up to 4 to 5 days.
Serving Tip: For the richest flavor and silkiest mouthfeel, allow refrigerated bakes to rest at room temperature for 15 minutes before serving.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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