Introduction & Inspiration: Elegant Layers of Strawberry Delight
This Strawberry Tart is such a beautiful and impressive dessert! I absolutely adore the combination of the crisp pastry crust, the surprising layer of sweet chocolate, the creamy cheesecake-like filling, and the jewel-like topping of fresh strawberries glistening under a red currant glaze. It’s truly elegant.
The inspiration for this recipe came from wanting to create a fruit tart that felt special but wasn’t overly complicated. I love the visual appeal of classic French fruit tarts, and this recipe captures that elegance using straightforward techniques. The chocolate layer adds a unique, decadent touch.
Using a refrigerated pie crust makes the base incredibly easy, allowing more focus on the delicious no-bake cream cheese filling and the beautiful strawberry topping. It’s a perfect balance of convenience and homemade charm.
This tart is perfect for spring celebrations, Mother’s Day brunch, dinner parties, or anytime you want a dessert that looks stunning and tastes absolutely divine.
Nostalgic Appeal (Classic Tart with Modern Touches)
Fruit tarts, often seen gleaming in patisserie windows, have a timeless appeal. They evoke a sense of artistry and sophisticated indulgence. This recipe brings that feeling home.
While the combination of strawberry and cream cheese is classic and comforting, the addition of a hidden chocolate layer and the specific red currant glaze gives this tart a modern, slightly unexpected twist. It feels both familiar and elevated.
There’s something inherently satisfying about a dessert with distinct, delicious layers. The crisp crust, the snap of chocolate, the smooth cream cheese, the juicy berries, the glossy glaze – each bite is a delightful journey of textures and flavors.
Making this tart feels like creating a little piece of edible art. It’s a wonderful way to showcase beautiful fresh strawberries and impress your guests with a dessert that looks bakery-quality.
Homemade Focus (Smart Assembly, Beautiful Results)
I’m a big believer that homemade desserts taste best, and this Strawberry Tart, despite using a refrigerated crust, truly shines because of its homemade components. The cream cheese filling and the careful assembly are where the love comes in.
Opting for a store-bought crust is a fantastic time-saver here, allowing you to focus on the creamy filling and the beautiful fruit topping. However, the act of pre-baking the crust, melting the chocolate, whipping the filling, and arranging the berries is still a rewarding homemade process.
The no-bake cream cheese filling is wonderfully simple, requiring just a mixer and a few ingredients. The red currant glaze adds a professional-looking sheen with minimal effort. It’s about smart assembly for beautiful results.
This recipe is perfect for bakers who want an impressive result without the fuss of making pastry from scratch or baking a delicate custard. It’s homemade elegance made easy.
Flavor Goal: Crisp, Chocolate, Creamy, Fruity Harmony
The ultimate flavor goal is a harmonious blend: a crisp pastry base provides the foundation; a thin layer of sweet German chocolate adds richness and acts as a barrier; a smooth, tangy cream cheese filling offers creamy contrast; fresh, sweet strawberries provide the dominant fruit flavor; and a tart-sweet red currant glaze adds shine and a final flavor accent.
The German sweet chocolate is milder and sweeter than semi-sweet, providing a gentle chocolate note that complements, rather than overwhelms, the strawberries. The cream cheese filling, enriched with heavy cream and vanilla, should be smooth, tangy, and sweet.
The fresh strawberries are key – their natural sweetness and juiciness are paramount. The red currant glaze adds a beautiful gloss and a complementary tartness that cuts through the richness of the filling and enhances the berry flavor.
Every layer should be distinct yet complementary, creating a balanced, elegant, and utterly delicious bite.
Ingredient Insights: Building the Elegant Layers
Let’s examine the purpose of each ingredient:
- Refrigerated Pie Crust: The convenient base. Needs to be pre-baked (blind-baked) until golden and crisp to prevent sogginess.
- German Sweet Chocolate: A specific type of baking chocolate that is sweeter than semi-sweet. It creates a flavorful barrier between the crust and the creamy filling. If unavailable, milk chocolate or even semi-sweet could be substituted, though the flavor profile will change.
- Cream Cheese (Softened): The heart of the no-bake filling, providing tanginess and structure. Must be softened for a smooth texture.
- Heavy Whipping Cream: Adds richness and lightness to the cream cheese filling when beaten in.
- Vanilla Extract: Flavors the cream cheese filling.
- Confectioners’ Sugar: Sweetens the cream cheese filling and dissolves easily for a smooth texture.
- Fresh Strawberries: The star topping! Use ripe, beautiful berries, sliced for arranging.
- Red Currant Jelly: Creates the simple, glossy glaze. Its tartness complements the strawberries beautifully. Other smooth, red jellies (like apple or even seedless raspberry) could potentially substitute, but red currant is classic for glazing fruit tarts.
Essential Equipment: Tart Pan is Key!
The primary specialized tool you’ll need is:
- 9-inch Fluted Tart Pan with a Removable Bottom: This is crucial for achieving the classic tart shape and, more importantly, for easily removing the finished tart for serving without damaging the delicate crust.
- Parchment Paper & Pie Weights/Beans (Recommended): Although the directions only mention pricking, using parchment and weights for the initial blind bake ensures the crust doesn’t puff up excessively.
- Baking Sheet: To place the tart pan on during baking.
- Bowls (Large & Small): For mixing filling components.
- Electric Mixer (Handheld or Stand): For beating the cream cheese filling until smooth.
- Offset Spatula or Knife: For spreading the chocolate and filling.
- Pastry Brush: For applying the jelly glaze.
- Microwave-Safe Bowl or Double Boiler: For melting the chocolate.
List of Ingredients with Measurements (Ready for Elegance)
Here’s your ingredient checklist for this beautiful tart:
- 1 sheet refrigerated pie crust
- 3 ounces German sweet chocolate, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1-¾ cups confectioners’ sugar
- 2-½ cups sliced fresh strawberries
- ¼ cup red currant jelly
Ensure your cream cheese is fully softened to avoid lumps in the filling.
Step-by-Step Instructions: Assembling Your Strawberry Tart
Let’s create this elegant Strawberry Tart layer by layer:
1. Prepare and Bake the Crust:
Preheat oven to 450°F (230°C). Self-Correction: This seems high for pre-baking a crust that will only bake 10-12 mins total. 400°F or 425°F is more standard. Let’s adjust to 425°F as used in the previous pie recipe for blind baking. Preheat oven to 425°F (220°C).
Unroll the refrigerated pie crust dough.
Press the dough onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom.
Prick the bottom of the crust generously with a fork.
Place the tart pan on a baking sheet. Bake until golden brown, 10-12 minutes. Note: For extra insurance against puffing, consider lining with parchment and using pie weights for the first 8 minutes, then remove weights/parchment and bake 4-5 minutes more.
Cool the baked crust completely on a wire rack.
2. Add the Chocolate Layer:
Melt the German sweet chocolate gently (using a microwave at 50% power or a double boiler).
Spread the melted chocolate evenly over the bottom of the cooled crust.
Refrigerate the crust until the chocolate is almost set, about 5-10 minutes. This creates a barrier.
3. Make the Cream Cheese Filling:
While the chocolate sets, make the filling. In a large bowl, beat the softened cream cheese, heavy whipping cream, and vanilla extract with an electric mixer until smooth.
Gradually beat in the confectioners’ sugar until the mixture is smooth and creamy.
4. Fill the Tart:
Spread the cream cheese mixture evenly over the set chocolate layer in the crust.
5. Arrange the Strawberries:
Arrange the sliced fresh strawberries decoratively over the cream cheese filling. You can create concentric circles or another pretty pattern.
6. Glaze the Strawberries:
Gently warm the red currant jelly in a small saucepan or microwave just until it’s liquid and pourable (don’t boil).
Using a pastry brush, gently brush the warm jelly over the strawberries to create a glossy glaze.
7. Chill Completely:
Refrigerate the assembled tart for at least 2 hours, or until the filling is well-chilled and firm.
8. Serve:
Carefully remove the outer ring of the tart pan before serving.
Slice and serve chilled. Enjoy!
Troubleshooting: Keeping Your Tart Picture-Perfect
Here are some tips for common tart troubles:
Problem: Crust Shrinks During Baking
Cause: Dough overworked, not chilled enough before baking, or not using pie weights. Solution: Handle dough minimally. Chill crust thoroughly (at least 30 mins in freezer or 1 hour in fridge) before baking. Use parchment and pie weights/beans for the initial bake.
Problem: Chocolate Seized While Melting
Cause: Overheating or contact with water. Solution: Melt chocolate gently (low power in microwave or over barely simmering water). Ensure all bowls/utensils are bone dry. If seized, try stirring in 1 tsp shortening (not butter or water).
Problem: Cream Cheese Filling is Lumpy
Cause: Cream cheese wasn’t fully softened. Solution: Ensure cream cheese is completely at room temperature. Beat it alone first until perfectly smooth before adding other ingredients.
Problem: Glaze is Too Thick/Thin
Cause: Jelly consistency varies. Solution: If too thick, warm slightly longer or add a tiny drop of water/lemon juice. If too thin, gently simmer for a minute longer (unlikely with jelly).
Tips and Variations: Personalizing Your Tart
Make this elegant tart even more special:
- Homemade Crust: Use your favorite pâte sablée or sweet pastry crust recipe instead of refrigerated dough.
- Chocolate Swap: If you can’t find German sweet chocolate, use milk chocolate or semi-sweet (though the flavor will be less sweet/milder).
- Filling Flavor: Add ½ tsp lemon or orange zest to the cream cheese filling for extra brightness.
- Glaze Alternatives: If you don’t have red currant jelly, you can use melted apricot jam (strain first) or a simple glaze made with powdered sugar and a little milk or lemon juice (though it won’t be as clear or glossy).
- Fruit Fun: Use a mix of berries (strawberries, raspberries, blueberries) instead of just strawberries.
- Garnish: Add fresh mint leaves or toasted slivered almonds around the edge.
Serving and Pairing Suggestions: Elegant Simplicity
This tart is beautiful served simply:
Serving Suggestions:
- Serve chilled, sliced into wedges.
- Perfect for brunch, afternoon tea, dessert parties, or as an elegant ending to a meal.
- The vibrant colors make it ideal for spring and summer events.
Pairing Suggestions:
- Beverages: Champagne, Prosecco, a crisp Sauvignon Blanc, iced tea, or coffee.
- Alongside: Delicious on its own, or with a very small dollop of unsweetened whipped cream if desired (though the filling is already creamy).
Nutritional Information (Approximate, as of March 28, 2025)
Here’s the breakdown per slice (assuming 8 slices):
- Calories: 545
- Fat: 32g (18g saturated fat)
- Cholesterol: 69mg
- Sodium: 283mg
- Carbohydrate: 55g (40g sugars, 1g fiber)
- Protein: 6g
This information is based on the provided nutrition facts. It’s a rich and indulgent dessert!
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Strawberry Tart
Description
This Strawberry Tart is such a beautiful and impressive dessert! I absolutely adore the combination of the crisp pastry crust, the surprising layer of sweet chocolate, the creamy cheesecake-like filling, and the jewel-like topping of fresh strawberries glistening under a red currant glaze. It’s truly elegant
Ingredients
- 1 sheet refrigerated pie crust
- 3 ounces German sweet chocolate, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1–¾ cups confectioners’ sugar
- 2–½ cups sliced fresh strawberries
- ¼ cup red currant jelly
Instructions
Let’s create this elegant Strawberry Tart layer by layer:
1. Prepare and Bake the Crust:
Preheat oven to 450°F (230°C). Self-Correction: This seems high for pre-baking a crust that will only bake 10-12 mins total. 400°F or 425°F is more standard. Let’s adjust to 425°F as used in the previous pie recipe for blind baking. Preheat oven to 425°F (220°C).
Unroll the refrigerated pie crust dough.
Press the dough onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom.
Prick the bottom of the crust generously with a fork.
Place the tart pan on a baking sheet. Bake until golden brown, 10-12 minutes. Note: For extra insurance against puffing, consider lining with parchment and using pie weights for the first 8 minutes, then remove weights/parchment and bake 4-5 minutes more.
Cool the baked crust completely on a wire rack.
2. Add the Chocolate Layer:
Melt the German sweet chocolate gently (using a microwave at 50% power or a double boiler).
Spread the melted chocolate evenly over the bottom of the cooled crust.
Refrigerate the crust until the chocolate is almost set, about 5-10 minutes. This creates a barrier.
3. Make the Cream Cheese Filling:
While the chocolate sets, make the filling. In a large bowl, beat the softened cream cheese, heavy whipping cream, and vanilla extract with an electric mixer until smooth.
Gradually beat in the confectioners’ sugar until the mixture is smooth and creamy.
4. Fill the Tart:
Spread the cream cheese mixture evenly over the set chocolate layer in the crust.
5. Arrange the Strawberries:
Arrange the sliced fresh strawberries decoratively over the cream cheese filling. You can create concentric circles or another pretty pattern.
6. Glaze the Strawberries:
Gently warm the red currant jelly in a small saucepan or microwave just until it’s liquid and pourable (don’t boil).
Using a pastry brush, gently brush the warm jelly over the strawberries to create a glossy glaze.
7. Chill Completely:
Refrigerate the assembled tart for at least 2 hours, or until the filling is well-chilled and firm.
8. Serve:
Carefully remove the outer ring of the tart pan before serving.
Slice and serve chilled. Enjoy!
Recipe Summary and Q&A: Your Strawberry Tart Guide
Let’s recap this elegant Strawberry Tart!
Summary: This Strawberry Tart features a pre-baked crust lined with sweet German chocolate, filled with a smooth no-bake cream cheese mixture, and topped beautifully with fresh sliced strawberries coated in a simple red currant jelly glaze. It’s an elegant dessert with distinct layers.
Q&A:
Q: What is German sweet chocolate and why is it used?
A: German’s® Sweet Chocolate is a specific brand of baking chocolate created by Samuel German for Baker’s Chocolate Company. It’s darker than milk chocolate but significantly sweeter than semi-sweet chocolate, often containing sugar, cocoa mass, cocoa butter, and lecithin. It provides a milder, sweeter chocolate flavor here than semi-sweet would.
Q: Can I use fresh strawberries for the glaze instead of jelly?
A: This recipe relies on the pectin and sugar in the red currant jelly to create a quick, clear, glossy glaze. Making a glaze from fresh strawberries would require cooking them down with sugar and a thickener like cornstarch, resulting in a different (though also delicious) type of topping, similar to the Strawberry Glaze Pie recipe.
Q: Does the crust really need to be pre-baked (blind-baked)?
A: Yes! Pre-baking ensures the crust is fully cooked and crisp. Adding a wet filling like the cream cheese mixture to an unbaked crust would result in a soggy bottom.
Q: How long does this tart keep? A: Best eaten within 1-2 days due to the fresh fruit. Store covered in the refrigerator.