Well, this week just flew by. All week long I kept thinking it was a different day, but I’ll happily welcome the weekend “early” and with the most delicious strawberry tart too! When I took a look at the next few months ahead, I knew that the days would be busy with work and summer travel. My goal for the summer is simple, no-fuss recipes that still feel fun, fresh, and of course, taste delicious. Like always! Desserts can sometimes prove to be a little tricky when you want to simplify things, yet still get an outcome that really is ” roll your eyes back good”. But this sweet, creamy strawberry tart is the perfect example! This is kind of like magic. The ease of it all is really going to shock you, but you’ll love the yumminess even more!
Now onto the details
Step 1: make the crust This is definitely one of my favorite crusts. It’s salty-sweet with very subtle hints of ginger that are unexpected but always received so well. Using a food processor or blender, pulse the cookies, pretzels, melted butter, and honey until the cookies and pretzels are finely ground! Then press the mix into a spring-form pan or a tart pan that has a removable bottom. Bake, and about 8 minutes later your crust will be complete! It smells really great too. Step 2: make the cream filling This is the simplest filling, you’re going to be shocked when I tell you the ingredients. All you need is heavy cream, honey, and vanilla. Then, add your favorite strawberry jam, either homemade or store-bought (I love Bonne Maman Strawberry Preserves). Just 4 very simple ingredients, zero eggs, and almost zero effort. All you need to do is bring the cream to a boil with the honey. Once boiling, boil for 5 minutes. Then remove from the stove and add the lemon and vanilla. This is important, be sure to use a large pot, bigger than you think you’ll need. Heavy cream really likes to boil over, so use the largest pot you have to be safe. When I first started to test this recipe (years ago) I remember being concerned that the cream was not going to set up. But to my shock, no matter how many times I make this, the cream shockingly sets up within the first 30 minutes of chilling. Boiling the cream and adding lemon juice thickens it up and allows for it to set up just as it would if using eggs. It’s honestly magic the way that it works!
Step 3 – swirl in the jam Now take the lemon cream and pour it into your pre-baked crust. Next, grab the jam and gently swirl the jam into the cream. Make sure you’re using a thick jam that will not make the cream “melty”. Chill the tart until it’s set, for me this happens in 30 minutes to an hour, but it could take up to 2 hours. You can keep this in the fridge overnight, but beware, depending on how runny your jam is, the tart may crack. The thicker the jam (preserves) the better! When ready to serve, finish the tart off with a handful of your favorite fresh berries. You’ll have the prettiest dessert that takes almost no effort at all. In the words of Ina Garten, “How easy was that?”. Lastly, you can use any berry jam you love. Sometimes I love using a mix of strawberry and raspberry jam! But I imagine blackberry and blueberry would be great too!
Looking for other chilled Summer recipes? Here are some favorites: No Churn Chocolate Peanut Butter Ice Cream Homemade Strawberry Shortcake Ice Cream Bars Creamy Vegan Chocolate Fudge Pops Blackberry Lavender Ice Cream Sandwiches Lastly, if you make this No Fuss Strawberry Cream Pretzel Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
