No Added Sugar Strawberry Tart

No Added Sugar Strawberry Tart is a simple recipe that is made with fresh strawberries.

This delicious tart features a flaky and buttery crust topped with a layer of creamy custard goodness that is covered with fresh strawberry slices.

Delicious Strawberry Tart Recipe.

A colorful and flavorful recipe that is based upon a classic dessert.

Made with no added sugar, this homemade tart features a homemade crust covered with a delicious custard all topped with slices of fresh strawberries slices.

Did you try my recipe for Sugar Free Strawberry Icebox Cake?

That recipe for an icebox cake is a warm weather favorite that also features fresh strawberries. Both this recipe for a strawberry tart and that recipe for strawberry icebox cake are delicious desserts that are made with no added sugar.

To make this recipe you will need to use a tart pan. You can find a selection of tart pans here.

Why we love this strawberry tart recipe.

This tart is visually stunning thanks to the fresh strawberry slices that are strategically placed on top. It is especially impressive to serve when you are entertaining or need to share a dessert at a party or potluck.

More reasons to like this recipe.

• This tart tastes amazing without having to add sugar to it.
• As long as you can find fresh strawberries, you can make this recipe (year round for me!).
• This recipe can also be made using other kinds of berries with or instead of the strawberries.
• Strawberry tarts are perfect for Mother's Day, birthdays, or summer holidays.
• This tart can be served as is or with whipped cream on top.

Ingredients needed to make a strawberry tart.

This recipe consists or two layers. The bottom layer is the crust and the top layer is the custard filling with strawberries on top.

For the crust.

• Cream Cheese. Your cream cheese should be softened to room temperature.
• Butter. The butter should also be softened to room temperature. If you are using unsalted butter, at a half teaspoon of salt to the flour.
• Sugar Alternative. For best results, use a granular sugar alternative that can also be baked with.
• Flour. All purpose flour was used to make my crust. An alternative flour can be used as long as it measures and bakes like all purpose flour.

For the custard filling.

• Half and Half Cream. This is divided.
• Egg Yolks. Have these at room temperature.
• Sugar Alternative. Use a granular alternative that can be cooked with.
• Cornstarch . Helps to thicken the cream.
• Butter. Adds flavor and moisture.
• Vanilla Extract. Used for flavor.
• Strawberries. Use fresh strawberries that are firm and close to similar size and shape.

Tips for making the best strawberry tart.

Frozen strawberries do not work in this recipe. They tend to be too soft and will not hold up which is why I suggest using fresh strawberries that are firm and similar in size..

More helpful tips for you.

1. When rolling out the tart dough, lightly dust you work surface with flour first. This will help to prevent sticking.
2. The dough should be rolled out to about ⅛" thick. This will help it get crisp when baked.
3. To transfer the dough from your work surface to the tart pan, gently roll it around a rolling pin and then unroll the dough over top the tart pan and carefully.
4. When baking the crust, use pie weights to hold the crust in place and prevent air pockets from forming.
5. Dried uncooked beans can be used instead of pie weights if needed.
6. After making your custard, immediately cover it with plastic wrap to prevent a skin from forming while you continue to work.

How to make No Added Sugar Strawberry Tart

Prep Time 20 minutes .
Bake Time - 15 minutes for crust.
Cook time- 7 minutes for custard.
Servings- 16, depending on how it is sliced.

How to make the tart crust.

1. Start by making the crust.
2. Use a medium bowl to combine together the sugar alternative, salt and flour.
3. In a large mixing bowl, beat together the cream cheese and butter until smooth.
4. Next, add the ingredients from the first bowl to the mixing bowl and and beat on low until the flour starts to become incorporated. Then increase the speed to medium until a dough starts to come together.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes for the ingredients to set.
6. When you are ready to make the crust, preheat your oven to 400 and prep your tart pan for nonstick as needed.
7. Remove the dough from the refrigerator and then, on a lightly floured surface, roll the dough until it is approximately ⅛" thick. The dough should also be 14” inches in diameter as you want the crust to fit both the bottom and the walls of the tart pan.
8. Transfer the rolled out dough to the prepared tart pan and trim off the excess dough as needed from the sides.
9. Place a piece of parchment paper over the crust and then top the crust with your pie weights.
10. Bake the crust for 15 minutes and then carefully remove the pie weights and parchment and bake for an additional five to seven minutes or until the crust is golden and the dough no longer looks wet.
11. Set the crust aside to cool while you make the filling.

How to make the custard filling for this tart.

1. In a medium mixing bowl, whisk together a cup and a half of the half and half cream and the egg yolks.
2. Next, in a medium saucepan, whisk together the sugar alternative, cornstarch and the remaining half-and-half . Warm over medium heat, whisking continuously for five minutes for the mixture to become warm.
3. Carefully add the egg mixture to the saucepan and continue whisking over medium heat until the mixture begins bubbling and starts to thicken.
4. Continue to cook the mixture for an additional minute and then remove it from the heat.
5. Next, whisk the butter and the vanilla extract into the saucepan with the other ingredients. Then cover the saucepan and set it aside to cool for about 30 minutes.

How to assemble the tart.

1. Once the custard has cooled, you can transfer it to your baked tart shell, evenly spreading it out over the shell using the backside of a spoon or rubber spatula. The place the tart in your refrigerator to set (at least an hour).
2. While your tart is setting you can slice your strawberries. Slice the strawberries to about ⅛" thick so that they can easily layer. The round edges should not be used when layering the slices so try to trim those off.
3. To layer the strawberries, start on the outside of the tart and work your way around the tart, placing the strawberries so that their widest part sit against one another. If you are unsure about how this should look, simply refer to my images.
4. This tart is best when served chilled as soon as possible.

Expert Tip 👉 When covering your saucepan with plastic wrap, take care to not let the plastic wrap touch the warm saucepan. The plastic can easily melt when it gets hot.

How to store leftover tart.

Leftover tart can be stored in an airtight container or wrapped. If properly stored, this tart should keep for about three days when refrigerated. Note that this tart cannot be frozen but the crust can be for up to three months. After baking the crust, allow it to cool completely before wrapping it in plastic wrap, then in tin foil. When it is time to prepare the crust, simply thaw on the counter until room temperature and continue making the custard.

You may also be interested in these recipes.

• Sugar Free Strawberry Sandwich Cookies
• Sugar Free Mini Lemon Tarts
• Sugar Free Strawberry Cream Cheese Spread
• Sugar Free Strawberry Brownies
• How to Make Sugar Free Strawberry Jam
• Sugar Free Strawberry Poke Cake

Print the recipe for No Added Sugar Strawberry Tart

No Added Sugar Strawberry Tart, a simple and delicious dessert recipe made with fresh strawberries on a homemade crust. Keto Option.

Please see recipe post for further details on this recipe.