Fresh Strawberry Tart

It’s warm-ish here in the mitten. Warm enough for dog walking and strappy strappy shoe wearing and short sleeve coats and windows down driving listening to the new She & Him album and definitely warm enough for strawberries topping a tart.


I’m going to be honest with you about a couple things. The first thing is that I think this would be just as amazing without the chocolate. The strawberries are enough to make this dessert just the summer vacation you’ve been wanting. The second thing is that this crust is crunchy. It’s good, like shortbread, but it’s also kind of hard to cut through. Pick this dessert up like pizza. Be a trend-setter, dessert-style … keep it real.


I always make sure to have strawberry jam on hand for on toast or as a glaze on a dessert like this. I am running low though. I need to make it again soon!


This is the drizzle it with chocolate part. I like this part.

P.S. This tart is way easier to eat than a chocolate covered strawberry. There’s less of a concern about the whole seeds in your teeth thing that could make things awkward.


Fresh Strawberry Tart
{Recipe my mom’s raved about for at least one year. Worth every bit of raving.}


  • 3 oz. semi-sweet chocolate, divided
  • 1 T butter
  • 1 9-inch tart shell (recipe below)
  • 6 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 3 T sugar
  • 1/2 t vanilla
  • 1-2 cups fresh strawberries, hulled
  • 2 T strawberry jam, melted


  1. Bake and cool pie or tart shell (recipe below). In a saucepan, melt 2 ounces of chocolate with butter over low heat, stirring constantly. Spread over bottom and sides of shell, refrigerate.
  2. In a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours.
  3. Arrange strawberries over cream cheese filling. Brush melted jam over strawberries for a glaze. Melt remaining chocolate and drizzle over all. Keep in the fridge until dessert is served.

Sweet Tart Dough {shortbread-esque}
Recipe adapted from Dorie Greenspan


  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 t salt
  • 1 stick + 1 T very cold unsalted butter (9 tablespoons), cut into small pieces
  • 1 large egg yolk


  1. Make tart shell. Place flour, powdered sugar and salt into a medium bowl and whisk together. Scatter butter pieces over the dry ingredients and using your hands gently rub the butter into the dry ingredients. (You can use a stand mixer fitted with the paddle attachment for these steps too.) Break up egg yolk in a small bowl with a fork and drizzle it into the bowl mixing until it looks like coarse crumbs. It will be crumbly, but will stay together when squeezed. Place dough in a buttered 9-inch tart pan, pressing the crumbs together and up the sides as evenly as possible. Don’t press too hard, or it’ll lose it’s crumbly texture when eaten. Place in the freezer for at least 30 minutes.
  2. Heat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since the crust is frozen, it can be baked without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes, rotating half way through. Remove from the oven and using the back of a spoon press any bubbles in the crust down. Bake for an additional 5-8 minutes or until golden brown. Cool on a wire rack until ready to fill.


Just your average dessert for two girls ready for summer.

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