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Strawberry and Cream No Bake Tart

Strawberry and Cream No Bake Tart

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Ingredients
  

For the crust:

  • 10 ounces about 285 g graham crackers or digestive biscuits
  • 6 tablespoons 85 g unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt

For the filling:

  • 8 ounces 225 g cream cheese, softened
  • 1 cup 240 ml heavy cream, cold
  • 1/2 cup 120 ml sour cream or plain Greek yogurt
  • 1/2 cup 100 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional, but recommended
  • 1 1/2 teaspoons powdered gelatin or 1 sheet gelatin
  • 2 tablespoons cold water for blooming gelatin
  • Pinch of salt

For the topping:

  • 1 to 1 1/2 pounds 450–680 g fresh strawberries, hulled
  • 1 to 2 tablespoons apricot jam or strawberry jam optional glaze
  • Fresh mint leaves optional, for garnish

Instructions
 

  • Prep your pan. Use a 9-inch tart pan with a removable bottom or a springform pan lined with parchment.
  • Lightly grease the sides to make unmolding easy.
  • Make the crust. Crush the cookies into fine crumbs in a food processor or a zip-top bag with a rolling pin. Stir in sugar and salt, then pour in melted butter. Mix until the crumbs feel like damp sand.
  • Press and chill. Firmly press the crumb mixture into the bottom and up the sides of your pan.
  • Use the bottom of a measuring cup to compress evenly. Chill for 20 minutes to help it set.
  • Bloom the gelatin. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it looks spongy.
  • Warm the gelatin. Microwave the bloomed gelatin for 8–10 seconds until just melted and clear.
  • Let it cool for 2 minutes—still liquid, not hot.
  • Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge while you make the base.
  • Mix the cream base. Beat cream cheese until smooth and fluffy. Add powdered sugar, salt, vanilla, and lemon zest.
  • Mix until creamy, then beat in the sour cream or yogurt until silky.
  • Stabilize the filling. With the mixer running on low, slowly stream in the melted gelatin. Mix just to combine.
  • Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s smooth and airy.
  • Fill and level. Pour the filling into the chilled crust and smooth the top with an offset spatula.
  • Tap the pan lightly on the counter to release air bubbles.
  • Chill to set. Refrigerate for at least 4 hours, or until the center feels set and jiggly like firm custard. Overnight is ideal for clean slices.
  • Prep the strawberries. Shortly before serving, hull and slice strawberries. For a polished look, keep some whole and halve others.
  • Pat them dry to avoid extra moisture.
  • Add the fruit. Arrange strawberries over the chilled tart in circles or a loose pile—whatever feels natural. If using jam, warm it with a teaspoon of water and brush lightly over the berries for shine.
  • Unmold and serve. Run a thin knife around the rim and gently release the tart from the pan. Slice with a hot, clean knife.
  • Serve chilled.