My husband reminded me that Easter represents new beginnings, so I thought today was the perfect time to start a blog for my daily favorites. First up, Easter’s dessert: Strawberry Tart. I usually go for something chocolate when making desserts, but decided strawberries would be more Spring-like. It was a big hit.
My primary inspiration came from Cooking Light’s Strawberry Almond Cream Tart recipe. Instead of the graham cracker crust, I decided to use the cookie tart crust with almonds recipe from The Pie and Pastry Bible
. Yum! I followed the cream cheese filling instructions, but wanted to make it have a lighter feel. To achieve that, on the side I whipped about 1/3-1/2 cup heavy whipping cream to almost stiff peaks, then folded it in. My strawberries were really big, so sliced them and piled them on top of each other instead of placing them in an orderly fashion. I made the strawberry puree as directed by the recipe and was really happy with it. Overall, I really liked the final product. It wasn’t overly sweet, the filling was nice and light, and the strawberries were so vibrant and fresh. This would be a great dessert for a Spring or early Summer brunch.
Happy Easter, everyone!
