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Strawberries-and-Cream Tart Recipe

Strawberries-and-Cream Tart

Recipe courtesy of Food Network Magazine

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 13, 2012

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    I made this recipe exactly as stated, only substituting 1 tsp vanilla for the vanilla bean because I didn't have it. I was skeptical to make this recipe based on the reviews saying that it was difficult. A lot of the reviews say the crust is difficult to make, but it is not much different than a graham cracker crust. I did not find it difficult at all. For the gelatin filling, it doesn't state in the recipe how long the gelatin should take to start to thicken, but I found it took about 15 minutes for the gelatin to start to thicken, which wasn't too long and I made sure to change my ice halfway through to make sure it remained nice and cold. Everything came together very quickly and it set up perfectly in the refrigerator. I was impressed with the taste, and everyone that had a piece said it was extremely delicious and loved it. I will definitely be making this again. Don't let the 3-star rating scare you away!

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  • on July 15, 2011

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    I made this for a festival for the first time. The crust wasn't as easy as I thought but I did do it and it came out great. Rest of the recipe was easy. the flavors were great. Got a lot of compliments. Thanks

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  • on July 01, 2011

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    I agree that this is not really an easy recipe and should not be labled as such. I did have success in getting my filling to set over the ice bath but it took about 15 minutes- not 2 minutes like the recipe stated. And I left it in the fridge for over two hours to set. I also took one look at the crust recipe and decided on a graham cracker crust. Easier to make (or buy! and the contrast between filling and crust is nice. Overall, there is good flavor if you use the vanilla bean and fresh strawberries in season.

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  • on June 21, 2011

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    somebody kick the brainiac that marked this recipe as "easy." Seriously?

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  • on May 18, 2011

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    The mixture did not thicken so it ended up being a very frustrating recipe. The flavors were good, though.

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  • on July 11, 2010

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    I am a pastry student and my roomate wanted me to make this for her. First of all it has some pastry cream like filling but you don't get a full flavor because there are no eggs in the batter! It does not get thick over the ice bath. I had to add flour to get it to thicken at all. Also to make a tart crust you don't need vegetable oil. I don't understand the purpose of the apple cider vinegar either. Our formula at school is much more simple and ALOT better tasting. Don't waste your time on this one. Literally left a bad taste in my mouth. Not enough richness by a landslide!

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  • on July 01, 2010

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    This tart tasted great, but I agree with the previous rater--it was more complicated than the recipe seemed to state. My filling did not thicken while stirring, but it did set while in the fridge. I think I'll make it again this weekend (for the 4th of July with strawberries and blueberries for a festive holiday dessert.

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  • on June 07, 2010

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    This was harder to make then led to believe. I will add one tsp of almond extract to crust next time to give it a "to die for" taste. I really loved the gelatin filling, wouldn't mind a little more. I whipped up some cream to top it off. My boys loved it!

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