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Whipped Strawberry Tart

Whipped strawberry tart with a golden puff pastry shell and a light, airy strawberry cream cheese filling. Swirled above the crust edges and topped with glossy jam-brushed fresh strawberries for an elegant summer tart.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the tart crust
  • 1 sheet frozen puff pastry
  • 1 pre-made tart crust
  • 1 baked and cooled
For the whipped strawberry cream
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
For the strawberry topping
  • 2 cup fresh strawberries
  • 2 tbsp strawberry jam

Equipment

  • 1 sheet pan

Method
 

Bake the tart shell
  1. If using puff pastry, score a border, prick the center, then bake on a sheet pan at 400°F for 18-20 minutes until golden. Cool completely, keeping the shell fully set before filling.
Make the whipped strawberry cream
  1. Beat cream cheese, powdered sugar, vanilla, and freeze-dried strawberry powder until smooth. Then beat in the fresh lemon juice until evenly incorporated.
  2. Beat heavy whipping cream until stiff peaks form. The cream should hold sharp peaks when you lift the beaters.
  3. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy. Mix gently so the filling stays airy with visible swirls.
Assemble and chill
  1. Spread or pipe the whipped strawberry cream into the tart shell, mounding it slightly above the edges. Leave the top surface domed so it can be topped.
  2. Arrange fresh strawberry slices over the top in a beautiful pattern. Brush the strawberries with warmed strawberry jam for a glossy shine.
  3. Refrigerate the tart for 2 hours before slicing and serving. Chill until the filling is firm enough to hold the swirl when cut.

Notes

For the cleanest slices, chill the tart until the filling is fully firm, then cut with a warm knife and wipe between slices. Store covered in the refrigerator for up to 2 days; freeze is not recommended because the cream and strawberry topping can weep after thawing. If you want a lighter option, swap part of the cream cheese for mascarpone to keep the texture creamy while slightly reducing tang.