Showcase those farm-fresh, red-to-the-core summer berries with this outstanding strawberry tart.
Strawberry Tart Recipe photo by Taste of Home

The early summer harvest brings plump strawberries that are super red and super sweet. Strawberries this perfect are best eaten unadulterated, where their natural color and flavor can shine. Our strawberry tart is one of the best strawberry desserts to showcase these red summer beauties.

This strawberry tart recipe is easy all the way through, kicking off with a premade pie crust that’s baked to golden perfection. The crust is filled with a fluffy cream cheese filling, then decorated with picture-perfect strawberries. It’s simple and show-stopping, one of our prettiest tart recipes to date.

Ingredients for Strawberry Tart

  • Premade pie crust: To save time without compromising flavor, we use a premade pie crust in this recipe. Our Test Kitchen has ranked the best premade pie crusts for just such an occasion.
  • German sweet chocolate: A layer of German sweet chocolate acts as a barrier between the crust and the filling so the crust stays nice and crisp.
  • Cream cheese: Use softened cream cheese (not cold) to easily blend into a lump-free filling.
  • Heavy whipping cream: Heavy whipping cream whips up to make the filling nice and fluffy.
  • Confectioners’ sugar: We use confectioners’ sugar in the filling instead of granulated sugar since it dissolves more easily.
  • Strawberries: You’ll want in-season, fully red strawberries for this strawberry tart recipe, so learn how to pick strawberries at the farmers market or grocery store so you can bring home the very best.
  • Red currant jelly: Red currant jelly adds a beautiful sheen to the strawberries so they look glossy and taste even fruitier.

Directions

Step 1: Prepare the crust

Preheat the oven to 450°F. Unroll the premade crust, and press it into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Place the tart pan on a baking sheet. Prick the bottom of the crust with a fork. Bake the crust until golden brown, 10 to 12 minutes. Let it cool to room temperature on a wire rack.

Editor’s Tip: If you’re unsure how much to prick the crust with the fork, do it about 12 to 15 times all over.

Step 2: Spread the chocolate

Using a pastry brush, mini offset spatula or the back of a spoon, spread the melted chocolate over the bottom of the crust. Refrigerate the crust until the chocolate is almost set, 5 to 10 minutes.

Step 3: Create the filling

Meanwhile, in a large bowl, use a hand mixer or stand mixer to beat the cream cheese, cream and vanilla until smooth. Gradually beat in the confectioners’ sugar. Spread the filling over the chocolate layer.

Step 4: Arrange the strawberries

Arrange the strawberries over the filling in a spiral pattern. Brush the strawberries with the jelly. Refrigerate the strawberry tart for at least two hours. Remove the side of the pan before serving.

Editor’s Tip: Heat up the jelly slightly so it’s easier to spread over the strawberries.

Strawberry Tart Variations

  • Make ‘em mini: Mini strawberry tarts would be perfect on a dessert table or at a tea party. Use 4-inch tart pans or a muffin tin.
  • Use other fruits: Strawberries at the store not up to par? Replace them with blueberries, blackberries, sliced kiwis, mandarin oranges and/or sliced mangoes.
  • Swap out the currant jelly: Can’t find red currant jelly? Apricot jam or apple jelly works perfectly in its place.
  • Make your own crust: If you’re up for making your own crust, pull the crust recipe from our highly reviewed vanilla cream fruit tart.
  • Go for chocolate chips: Swap out the German sweet chocolate for melted chocolate chips. We love how the color of white chocolate blends into the filling a bit more than darker chocolate.

How to Store Strawberry Tart

To store, place the tart in an airtight container, or loosely wrap it in storage wrap. Store in the fridge for up to two days.

Strawberry Tart Tips

Strawberry Tart served with hot beverageTMB STUDIO

Can you make strawberry tart in advance?

No, we do not recommend you make this strawberry tart in advance. We’re working with cut fresh fruit that’s sitting on a cream-based filling, which means the strawberries won’t hold their integrity very long. If you know how to store strawberries, you know that they store best uncut and in the fridge. Make this strawberry tart recipe the day of serving, and only store any leftovers (if there are any!).

How do you cut strawberries for fruit tarts?

To cut strawberries for a fruit tart, cut the end off each strawberry, then place the strawberry on a cutting board, sliced side down. Cut the strawberry into slivers.

Strawberry Tart

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
Strawberry Tart Recipe photo by Taste of Home
Total Time

Prep: 30 min. + chilling

Makes

8 servings

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
  • 1-3/4 cups confectioners' sugar
  • 2-1/2 cups sliced fresh strawberries
  • 1/4 cup red currant jelly

Directions

  1. Preheat oven to 450°. Unroll crust and press onto the bottom and up the side of an ungreased 9-in. fluted tart pan with a removable bottom. Prick bottom of crust with a fork. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
  2. Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.
  3. Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove side of pan before serving.

Nutrition Facts

1 piece: 545 calories, 32g fat (18g saturated fat), 69mg cholesterol, 283mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 6g protein.