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Strawberry Tart

Strawberry tart recipes are very easy to prepare. You can buy a ready-made crust and use strawberries with pudding, cream or any other filling you like.

The more experienced cooks might want to rise up to the challenge to do their own crust. Home-baked crust will make your strawberry tart taste even better.


Butterfly-Shaped Strawberry Cake

Strawberry Cheesecake Recipe

Strawberry Almond Tart with Chocolate

Hot Fudge Cake with Strawberries and Sundae

Fresh Strawberry Chiffon Recipe

Chocolate Strawberry Port Cake

Strawberry Tart With Cream Cheese

Easy Strawberry Tart

Prepared with a ready-made crust and whole strawberries, this is a foolproof strawberry tart that even kids can do. You can substitute the strawberries with any other berries.


- 9-inch frozen pie crust
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups whole strawberries, washed and hulled


Bake the piecrust according to the package directions and set it aside to cool.

In a mixing bowl, beat together cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled piecrust, spreading it evenly in the shell. Arrange the strawberries, bottoms up, on top of the filling.

Chill for 1 hour before serving.

Serves 6.

Strawberry Tart with Marshmallows

The marshmallows are very American. If you don't like them, the tart can be done as well without. Try to get miniature marshmallows, because the handling is much easier than with the large ones.


- 2 tablespoons butter
- 2 cups marshmallows
- 2,5 cups rice cereal
- 1 package instant vanilla pudding
- 1,5 cups milk
- 1 cup whipping cream
- 1 tablespoon almond flavor
- 2 cups fresh strawberries


Melt butter in a large saucepan over low heat. Add marshmallows, heat until melted, stirring frequently.

Remove the saucepan from heat and stir in cereal until well-mixed. Pat mixture in an oiled 9-inch pie pan.

Blend instant pudding, milk, whipping cream and almond at high speed until stiff peaks form. Spoon mixture into the cereal crust. Refrigerate for at least three hours.

Just before serving, wash strawberries and put them gently strawberries into the cream filling.