Strawberry Tart
This beautiful Strawberry Tart recipe has bite-sized pieces of strawberries with a tender shortbread crust topped with whipped cream.
Servings 10 slices
Calories 410kcal
Ingredients
Strawberry Sauce
- 2 ½ cups fresh strawberries washed and hulled
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- 2 tablespoon cold water
- 2 tablespoon cornstarch
- ½ teaspoon vanilla
- 1 pinch of salt
Strawberry Tart
- 20 shortbread cookies
- ¼ cup butter melted
- 3 cups sliced strawberries
- 2 cups strawberry sauce or canned strawberry pie filling
- 1 ½ cups whipped cream or whipped topping
Instructions
Strawberry Sauce
- Cook strawberries, sugar, 1/4 cup water, and lemon juice in a saucepan over medium heat for 12-15 minutes until the strawberries start to break down, stirring often.
- Use a wooden spoon to mash up the strawberries even more.
- Mix together cold water and cornstarch in a small bowl. Add to the sauce, stirring constantly, and cook until thickened.
- Remove from heat and stir in vanilla and salt. Cool.
Strawberry Tart
- Crush the shortbread cookies and pour them into a bowl. Add melted butter and stir. Press into a 9-inch tart pan (or pie pan). Bake at 350°F for 8-10 minutes. Cool completely.
- Mix together the sliced strawberries and cooled strawberry sauce. Spread over cooled crust. Refrigerate to allow the filling to set.
- Remove the scalloped edge of the tart pan and pipe whipped cream swirls around the edge of the pie before serving.
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1slice | Calories: 410kcal | Carbohydrates: 77g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 127mg | Potassium: 190mg | Fiber: 2g | Sugar: 38g | Vitamin A: 243IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg
