Zainab Khanam
For the crust: – 1½ cups all-purpose flour – ½ cup unsalted butter (cold) – 2 tablespoons sugar – 3-4 tablespoons ice water For the filling: – 1½ cups heavy cream or cream cheese – ½ cup powdered sugar – 1 teaspoon vanilla extract For the topping: – Fresh strawberries, halved – Optional: strawberry glaze or jam
Combine flour, sugar, and cold butter in a food processor until crumbly. Gradually add ice water and form a dough. Chill for 30 minutes.
Roll out the dough and press it into a tart pan. Prick the base with a fork, line it with parchment paper, and fill it with baking weights. Bake at 180°C (350°F) for 15-20 minutes until golden. Cool completely.
Whip heavy cream or cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Spread the creamy filling evenly into the cooled tart crust. Arrange the halved strawberries on top in a decorative pattern.
Brush the strawberries with a light layer of glaze or jam for a glossy finish. Chill the tart for at least 30 minutes before serving.
– Buttery crust with a creamy, sweet filling – Fresh, juicy strawberries for a natural burst of flavor – Easy to make yet elegant for any occasion