This easy no-bake strawberries and cream tart is classically Canadian and the perfect dessert to make on a hot summer afternoon when you don’t want to turn the oven on. It’s simple to make, yet surprisingly sophisticated. Use locally-grown strawberries for the most flavour, and impress friends with your crust made from gingerbread-like Speculoos cookies instead of the usual graham crackers.
Easy Strawberries & Cream Tart
Ingredients
- 1½ cup Speculoos or Biscoff cookie crumbs crushed
- 6 tbsp butter melted, slightly cooled
- 3 tbsp granulated sugar
- 1 cup mascarpone
- ⅔ cup 35% cream
- ¼ cup icing sugar
- 1 tsp vanilla extract
- 1 lb strawberries hulled, halved
Instructions
- In bowl, stir together crushed cookies, butter and sugar until moistened; press onto bottom and up the side of pie plate or 9-inch tart pan with removable bottom. Freeze for at least 15 minutes.
- In large bowl, using an electric mixer, beat mascarpone with cream on medium until mixture thickens. Sift in icing sugar and vanilla and continue beating until stiff. Cover and refrigerate.
- Spoon in and spread mascarpone cream mixture over crust and arrange strawberries overtop. Chill until tart is well chilled and flavours meld.
Notes
Hot tip: Use a food processor to quickly blend Speculoos with 3 tbsp sugar until finely ground. Add butter and pulse until moistened for the easiest crumb assembly.
Did you know: Speculoos are a traditional spiced cookie from Belgium and the Netherlands? Biscoff is a branded speculoos cookie made by Lotus Bakeries in North America.
Switch: Swap out Speculoos cookies for graham crackers or why not lemon shortbread cookies.
