This strawberry tart recipe is so easy it’s perfect for people who proclaim they cannot bake.
Growing up in an agricultural valley, summer began with strawberry season. Strawberry picking was the first job I had.
And I spent many evenings at U-Picks with my family as my grandmother slaved in the hot kitchen to make enough strawberry jam (and freezer jam) for the entire year.
Strawberries are in my blood.
And there are fresh strawberries in Cuba. Perhaps you can find them shipped in from Mexico for the resorts in Varadero or Cayo Coco but I rent an apartment in Havana and there are only local fruits and vegetables at the market.
I hate to complain as July is mango AND avocado season in Cuba. Two of my favourite exotic fruits that we cannot grow in Canada. And I know when you live somewhere else it’s always a trade off. I love living in Havana but…
I really missed strawberries.
When strawberry season started I had to stop looking at Instagram as friends posted their latest creations. I begrudging ate my tropical fruit as I missed the start of Canadian summer.
But I’m back in Nova Scotia for a month visiting my family.
And while there was an unusually late frost in June that destroyed much of the strawberry and blueberry crops I am back in time for the end strawberry season. And bonus, blueberry season begins soon!
I only have a month here before heading back to Havana and I plan to eat as many berries as I can.
Quick Strawberry Tarts
My aunt Margaret introduced this strawberry tart recipe to our family.
I’m not sure where she found it, it’s likely from a box of Philadelphia cream cheese and then modified over the years.
Regardless Kraft deserves full credit for this recipe.
I’ve stated many times, I’m not a dessert person*. The asterik comes into effect because I will eat desserts like cheesecake, creme brulee or its sister crema catalana in Spain.
If you feel the same way I do, these strawberry tarts are right up your alley.
My aunt Margaret made this strawberry tart recipe for family gatherings when I was home. She kindly always stuck a few aside for me to greedily take home.
When I lived in Toronto my sister Ryan would taunt me with photos of these tarts to show what I was missing out on.
My sister was also smart enough to ask for the recipe. And she revealed to me that there are only 6 ingredients in this strawberry tart recipe!
It was so easy to make. I could have been making this all along, wherever I traveled around the world.
But I don’t.
Instead I wait until I come home. Some recipes are meant to only be eaten at home with family. It’s the same as lobster. It’s my favourite food but I always wait to eat it at home, at the kitchen table topped with last week’s flyers.
It’s not just the food. It’s the people.
Besides, Nova Scotia has the best lobster in the world. And warm water lobster from the Caribbean is just disappointing. I made the mistake of having it sailing from Panama to Colombia.
But just because I won’t make strawberry tarts, doesn’t mean you shouldn’t.
It’s perfect for barbecues and parties where you need to bring something that everyone will love. It’s ridiculously easy to make and everyone will ask you for the recipe.
Strawberry Tart Recipe
Other than baking the frozen tart shells, there is a no bake recipe. This makes it incredibly versatile. Instead of strawberry tarts you could make a strawberry pie.
Simply bake the shell according to instructions and top with the filling.
After strawberry season it would be easy to use other berries. I actually think pickled blueberries could be really fun. Or raspberries would be great, although I’d likely add just a touch more sugar to the puree.
This recipe will make more than 12 tarts. It’s closer to 14-15. You could buy two boxes of tart shells.
- 225g frozen pastry tart shells
- 8oz package of cream cheese
- 1 tsp vanilla
- 1/2 cup white granulated sugar
- 1 cup pureed strawberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Cook tart shells according to package instructions.
- Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
- Over medium heat, in a saucepan, combine 1/4 cup sugar and 1 tablespoon of cornstarch. Gradually add pureed strawberries and 1/4 cup of water.
- Cook, stirring constantly until mixture is clear.
- Put individual strawberries on top of filling. Pour pureed strawberries on top.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 288mgCarbohydrates: 45gFiber: 2gSugar: 23gProtein: 6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
If you make this strawberry tart recipe let me know how it goes in the comments below. And if you have a favourite easy strawberry dessert I’d love to hear about it.