This Strawberries & Cream Sweet-Tart is creamy and over-the-top cute! Use a small heart-shaped cookie cutter to create the prettiest tart ever, just in time to wow your sweetheart for Valentine’s Day!
If you only invest in ONE cookie cutter, this heart one is IT! Mind you, I have an entire bucket of cookie cutters (Marie Kondo would have a heyday – or more likely faint – if she opened my kitchen cupboards)….
Strawberry Recipes
I love using strawberries in my recipes and it is usually a safe bet when making something for a crowd! Here are some of my favourites, that also are perfect for Valentine’s Day!
- Sweetheart Strawberry Frosty
- Strawberry Shortcakes
- Strawberry Lemon Sweetheart Crêpes
- Strawberry Breakfast Crisp
Make This Recipe Ahead
This strawberries and cream tart takes a bit of advance preparation if you want to get a thick and creamy filling, but don’t mistake this for hard work my friends. All you need to do is put the Greek yogurt inside a cheesecloth or a paper towel-lined sieve and leave it for a day or two in the fridge. How easy is that?
The best thing about this tart, next to the fact that it is so yummy, is that it can be made in advance. And let me tell you, when you’re entertaining (or even when you’re not), making things in advance is KEY. Especially when you can whip something out of the fridge that looks this damned impressive and nonchalantly set it on the table all Martha Stewart-like like it’s no big deal. You’ve got this girl.
Dairy Free Dessert
Now, if you want to make this dairy free I have two options for you. One, you can find a dairy-free Greek yogurt. Otherwise, you can completely switch it up and use the recipe for the dairy-free cream pie filling at the end of this post that will not disappoint! Either way I have you covered.
Healthier Strawberries & Cream Tart
Of course, I should mention that this tart is a healthier version of any other strawberry tart I’ve come across, using honey (and as little as possible, you can even reduce this further if you’re wanting a less sweet version – I would try 1/3 cup) to sweeten the filling that is made of yogurt, and nothing but sweet heart-shaped fresh strawberries grace the top of the tart. Charlie proclaimed on Instagram stories that it was the best thing he’s ever eaten, and Max seemed equally pleased but between the mouth full of strawberries and his broken English he wasn’t quite as articulate as his older brother.
Strawberries & Cream Sweet-Tart
Strawberries & Cream Sweet-Tart
This Strawberries & Cream Sweet-Tart is creamy and over-the-top cute! Use a small heart-shaped cookie cutter to create the prettiest tart ever, just in time to wow your sweetheart for Valentine's Day!
Ingredients
YOGURT FILLING
- 4 cups plain full-fat yogurt 2% or higher
- 1/2 cup liquid honey
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
CRUST
- 1 1/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup melted butter (or coconut oil or vegan butter)
- 12 large strawberries
Instructions
MAKE THE YOGURT FILLING (OR THE VEGAN ALTERNATE BELOW)
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1-2 days in advance, place the yogurt in a small colander lined with paper towel or cheesecloth, place the colander in a larger bowl, refrigerate, and let it drain. The longer you leave it the thicker it will get.
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Once drained, discard any of the liquid in the bottom of the bowl and transfer the yogurt to a medium mixing bowl. Add the honey, lemon juice, lemon zest and vanilla and stir or beat until smooth and combined.
MAKE THE CRUST
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Preheat the oven to 350F and lightly spray or brush a shallow 9" tart pan with cooking spray or oil. In a medium bowl, combine all of the crust ingredients together and stir until mixed.
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Transfer the crust mixture to the prepared pan and, using a drinking glass with a straight edge at the bottom (not rounded), lightly and evenly pack the crust along the sides and bottom of the pan.
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Bake the crust until it is just a light golden brown, about 12 minutes. Set aside to cool.
MAKE THE STRAWBERRY HEARTS
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To make the strawberry hearts, cut each of the strawberries in half length ways and place the strawberries cut side down on a cutting board. Using a small heart-shaped cooking cutter, cut hearts out of each berry half and set aside. Reserve the strawberry scraps for your next smoothie!
ASSEMBLE THE TART
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To assemble the tart, carefully spoon the yogurt mixture into the cooled tart crust and smooth it with the back of a large spoon. Top the filling with the heart-shaped berries and refrigerate until ready to serve.
Dairy- Free Cream Pie Filling
Dairy-Free Cream Pie Filling
This vegan cream pie filling will rival any regular cream filling and is amazing nestled into your favourite crust and topped with fresh seasonal fruit. Be sure to use full fat canned coconut milk as the recipe doesn't work with lite coconut milk!
Ingredients
- 5 tablespoons cornstarch*
- 3 cups canned full-fat coconut milk
- 1/3 cup maple syrup or sugar
- 2 teaspoons pure vanilla extract
- pinch salt
Instructions
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In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar and salt while whisking.
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Place the saucepan over medium heat and cook, bringing the mixture to a boil, stirring constantly with a whisk. Cook for 1 minute (to cook the starch and thicken the mixture), whisk in the vanilla and remove from the heat.
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Pour the hot filling into the crust and let it cool, uncovered, for about 30 minutes. Once slightly cooled, loosely cover with plastic wrap and refrigerate for at least 2-3 hours or overnight before serving. Arrange the fruit on top of the tart before serving.
Recipe Notes
*reduce corn starch to 4 tablespoons (1/4 cup) if you want a less firm filling.
Could you use vegan yogurt instead? Not a huge fan of coconut milk from a can.
Hi Maureen, you sure can, I just haven’t strained it before (need to try), not sure if it would thicken the same way? Would taste delicious for sure!
Looks so good! Have been dying to make this. Wondering if instead of straining the day before to make thicker I could use plain or vanilla Icelandic yogurt?
Thank you ❤️
Hi Kelsey that’s a great idea you sure could!!!
Looks amazing. I tried the vegan filling and it’s so runny/won’t thicken. What did I do wrong?
Hi Jamie, I’m not sure… hmmm, did you boil the mixture for 1 minute? Did you use the full fat canned version of the coconut milk? It should thicken, I will try it again!
I had the same problem with full-fat canned coconut milk. Tasted delicious but was runny when I served it.
PS I also made it gluten free by using gluten free graham cracker crumbs, worked perfectly!
Oh gee, let me try it again sorry to hear this!!! It was firm when I made it!
How long will this last in the fridge? If I make this the night before, should I wait until the day of to add the filling to the shell?
Looks amazing. Having a galentines party this weekend. Wondering how do you serve this tart? Do you just leave it in that pan? Xx
Hi Ana I use a pan that has a bottom that isn’t attached to the sides (so I remove the sides and transfer it to a pedestal plate). But if you don’t have one yes just serve it in the pan!
Hi Tori! Clarification: In the description it says strain Greek yogurt but in the ingredients list is says plain yogurt. I was planning to cheat with Greek but now I’m not sure if that will be thick enough?
Also wondering how much thick yogurt is actually put into the tart after straining (in case I try the Icelandic idea). Thank you!!!!
Hi Kristen, it won’t be thick enough with Greek yogurt alone, I tried with both and had to strain it both times. The Icelandic is a good idea I would just reduce the volume by about 1/2 cup.
Hi Tori,
For the vegan version, do you need to drain the liquid or use everything in the can?
Thanks!
Kiran
Hi Tori
What can I do if we have a honey allergy. What can I sub for that.
Thanks can’t wait to try
Heather
Hi Heather, great question! I would use maple syrup in the filling if making the yogurt one (clearly the vegan one is a non issue), and for the base I would probably use either a vanilla wafer that you can buy at the store (Nilla brand I believe) or you could use the base for the Kiwi tart that I did ages ago and sub maple syrup for the honey. I hope this helps! Tori
Tori – this was so delicious and easy to make. We loved it for our Valentine dessert. Thank you for a new family favourite!
Thank you Jennifer so happy you loved it!! Our family gobbled it up too!
Hi! Do you think the vegan version would work with honey or cane sugar instead of maple sugar?
Hi Krys yes there should be a suggestion to use either white cane sugar or maple syrup – I think honey would work too but I haven’t tried it!
Super yummy !
Made it with my 8 y/o … super easy and he loved helping
Amazing!
I made the vegan version of this tart with a gluten free crust (my husband has Celiac) – it was a hit with the whole family!
The recipe was super easy and I LOVE that I didn’t have to pull out any kitchen appliances. Thank you! ❤
Hi Cindy, thank you I’m so happy that you loved it – what did you use for the crust?
Super yummy!!
Made it with my 8 y/0 … easy to make and he loved helping
Great recipe
I love that you include your son in the kitchen Wendy! Thanks for the feedback! Tori
Hi tori!
I made the vegan version today and had no problem with it setting!
Can’t wait to try it tonight!
Thank you Kelsey! I hope you loved it!
I tried the vegan version and it thickened! It was very good- the whole family loved it!
Thank you Nadia! So happy the family loved it
YES! Made the vegan version last night and it was perfect! My filling firmed up completely. The only thing I changed was I added a bit of shredded coconut to the base and filling, and I used a pie pan because that is what I had. Very yummy!
This was delicious! I made the vegan cream pie filling. I used arrowroot powder instead of cornstarch and it thickened perfectly. When you made the pie for Jillian, how did you made the crust vegan? Is it possible to make a vegan graham cracker crust?
So delicious! I used half vanilla skyr and half plain skyr and it turned out really well. I also made a half batch in muffin tins and mixed strawberries and mint in with the yogurt – amazingly fresh!!
Hi Amie that’s amazing! Love that!
I made this for a family dinner and everyone loved it!!!! Some said it was a little sweet. Do you think 1/4 cup of honey instead of 1/2 cup would give it enough sweetness, or do you think it would taste too much like yogurt?
Glad they loved it! You could totally experiment with the sweetness, I think a 1/4 cup would work but you could taste it and add more if you need to before filling the tart!
This was absolutely delish and turned out great for me!!
Thank you Christine!!! Yay!
This pie look so yummy, I have a question, can I remplace cornstarch by tapioca starch!? Thank you for your beautiful web site and your inspiration!
Kathleen
Hi Kathleen, I haven’t tried it before unfortunately but I’d love to hear how it turns out if you give it a try!
Hi Tori, I love the look of this tart! I was just wondering if you think coconut yoghurt might work as a substitute? Thanks!
Hi Kyra, I haven’t tried it before with coconut yoghurt unfortunately and I’m not sure how it would turn out. I do have a dairy free version of this recipe in this post as well though that’s delicious!
Love the heart strawberries! So delish.
Made this easy and delicious tart for our Valentine’s dinner. My family liked it and I liked how simple it was to make. I didn’t have any cheesecloth and was unable to get any due to lockdown restrictions so I used basket type coffee filters and they worked really well (two cups of yogurt in each strainer lined with one filter. Thanks for this recipe!
Hi Vivian! It’s heartwarming to hear how you made it work despite being in lockdown. I am so happy you liked the tart! Tori
Hi, I made this tart yesterday for Valentines Day dessert. The flavour was delicious but I had a problem. After mixing the yogurt with 1/3 Cup honey and rest of ingredients and assembling the tart with final strawberries on top it looked beautiful. It chilled for about 6hrs and when I went to serve it there was leakage around the tart and it was the honey that somehow separated from the filling. Any ideas why that may have happened?
Hi Sylvia that’s so strange! I haven’t had that happen I wonder if it was the type of yogurt?