Soft tart with cream, whipped cream, and strawberries



Soft tart with cream, whipped cream, and strawberries

Since we discovered the smart mold for preparing the soft tart, every sweet occasion is a chance to experiment with all possible flavors: here is the soft tart with cream, whipped cream, and strawberries! Another way to use this particular mold and make your family or friends happy! This mold almost resembles that of a tart, but you will see that by pouring the mixture inside, once the cake is baked and turned upside down, a very clever cavity will have naturally formed ready to be filled! In this recipe, we chose a classic combination: pastry cream, some dollops of Chantilly cream, and a cascade of fresh strawberries. Be honest, don't you want to try this colorful and delicious filling, perfect for spring celebrations!

Come and discover other delicious versions of this dessert:

  • Soft Chocolate Tart
  • Soft Coffee Tart
  • Soft White Chocolate Tart
  • Soft Tart with White Chocolate Cream and Strawberries


Type 00 flour 2 cups (250 g)
Butter ½ cup (120 g) - soft
Powdered yeast for sweets 1 ½ tsp (8 g)
Sugar 0.6 cup (120 g)
Eggs 4.25 oz (120 g) - approximately 2
for the cream
Whole milk 1 cup (250 g)
Sugar ⅓ cup (75 g)
Cornstarch 2.8 tbsp (23 g)
Vanilla extract 1 tsp
Egg yolks 3 tbsp (45 g) - (approximately 3)
for filling
Fresh liquid cream 1 ¼ cup (300 g)
Powdered sugar 0.4 cup (50 g)
Strawberries 1 ½ cup (300 g)
Vanilla bean 1
Meringues to taste

How to prepare Soft tart with cream, whipped cream, and strawberries

To prepare the soft tart with cream, whipped cream, and strawberries, start with the pastry cream. Heat the milk in a saucepan until it reaches the first boil 1. Beat the egg yolks with the sugar 2 and cornstarch 3.

Once you have a smooth and homogeneous mixture, flavor with the vanilla extract 4. Pour a little hot milk to temper and stir with a spatula 5. Then pour the remaining milk back onto the low heat. Cook for a few minutes and stir continuously 6 until the cream thickens.

Once ready 7, transfer the cream to a low and wide dish and cover with plastic wrap on contact 8. Let it cool to room temperature and then transfer to the refrigerator. Meanwhile, prepare the base of the soft tart: in a bowl, pour the butter cut into pieces 9.

Start working it with the electric beaters. As soon as it softens, add the sugar 10 and continue to beat the mixture until it becomes creamy. Add the first egg 11 and work with the electric beaters until it is well absorbed. Then add the second egg and work until it is fully incorporated. Now add the baking powder 12.

Pour part of the flour 13. Mix again with the electric beaters. Then add the remaining flour and mix with a spatula until you get a homogeneous mixture 14. Now pour it into a 9-inch diameter smart mold, previously buttered, and level it with an offset spatula 15. Bake in a preheated static oven at 350°F for about 25 minutes.

Once the tart is ready, remove it from the oven and let it cool to room temperature 16. When it is completely cool, you can turn it upside down on a plate. Take the cream and spread a layer in the center, in the cavity created by the smart mold 17. Keep in mind that you should set aside about 1/2 cup of pastry cream. Distribute evenly with the spatula 18.


Place the reserved 1/2 cup of cream in a piping bag without a nozzle, you can keep it in the fridge until ready to use 19. In a bowl, pour the very cold cream and the seeds from the vanilla pod 20. Whip with the electric beaters, adding the powdered sugar a little at a time 21.

When the cream is fluffy 22, transfer it to a piping bag with a smooth 3/4 inch diameter nozzle and keep in the fridge 23. Decorate the cake: pipe dollops of cream around the edge 24.

Also pipe small dollops of cream between each dollop of whipped cream 25. Wash the strawberries and cut them into wedges 26. Complete the cake by placing the strawberries in the center and some crumbled meringue. The cake is ready to be served 27.

How to store

The soft tart with cream, whipped cream, and strawberries can be stored in the fridge for up to 2 days, covered. Freezing is not recommended.

The base can be prepared the day before, baked, then cooled and kept under a glass dome.

The pastry cream can also be prepared in advance: cooked, then cooled to room temperature, and stored in the fridge for 1-2 days.


To flavor the base, instead of vanilla, you can use citrus zest.

For the translation of some texts, artificial intelligence tools may have been used.