Strawberry Lemon Vanilla Bean Tart Recipe

Strawberry Lemon Vanilla Bean Tart


Shortbread Crust

  • 3/4 cup (1.5 sticks) butter
  • 1/3 cup confectioners sugar
  • 1.5 cup flour
  • 1/4 tsp salt


  • 8oz cream cheese
  • 8oz marscarpone
  • 2 eggs
  • 1/2 cup sugar
  • one vanilla bean
  • some lemon zest

Topping & Glaze

  • lots and lots of fresh strawberries!
  • sugar
  • hot water

How to make Strawberry Lemon Vanilla Bean Tart

I firstly have to thank Jai for this recipe, as it is a modification of her "Better-than-Sex-with-Jon Tart". This method is for people like me who cannot make beautiful tarts like Jai and therefore have to cover up their horrible tart with pretty strawberries.

  1. Combine all the shortbread crust ingredients, roll out, and fill a 9.5 inch tart pan. Prick well with fork and fill with baking weights. Bake at 350F for 15 minutes.

  2. While the crust is baking, combine the soft cheeses and sugar. Blend well.

  3. Add vanilla bean scrapings and lemon zest. Use as much zest as you like, I like lemon, so I use about 2 tsp. I love the taste and how the flecks of vanilla look in the tart but if you can't get the bean, just use vanilla extract.

  4. Add the eggs one at a time and mix well.

  5. Fill the tart crust, bake for 1 hour at 350F in a bain marie.

Usually at this point I mess up and therefore the top of my tart looks like hell so here's where the strawberries come in!

To make the strawberry topping, hull the strawberries flat. You'll probably need about 15 medium sized strawberries to cover the top of the tart. Put the berry flat side down on a cutting board and use your thumb and index finger to hold the widest part of the strawberry near the base. Using a good sharp knife, cut the strawberries into thinnish slices. Discard the ends. (You can eat those as you go, yum!) You should get about 4-5 slices per berry. Fan the slices out and put them on the tart. (It's better if you let the tart cool for a while.) Work from the outside in, overlapping each the same way for the entire top. For the center, choose a small berry and let the slices stand, like a flower.

To make them shine and to spruce up out-of-season berries, take 2 tablespoons of sugar and mix well with hot water (about 1/4 cup). Brush the strawberries with the sugar glaze. They will look AWESOME and smell really really good.


(P.S. Thanks goes to Jai for great inspiration and basic recipe!!)

  • dubow
    dubow says


  • tommy
    tommy says

    You might think you don't make the prettiest tart, but you sure can hull and slice strawberries!

  • JaiLovesCake
    JaiLovesCake says

    thank you viv i got your mail :) , im so very flattered it inspired you to make something this beautiful. strawberry lemon and vanilla sound delectable . I hope the shortbread crust will be your platform for more beautiful tarts like this one

  • yongfook
    yongfook says

    such a dazzling arrangement!

  • wokkingmum
    wokkingmum says

    Wow! I'm speechless!

  • Vivren
    Vivren says

    Thanks, Jai! And thanks everyone! I'm so flattered!

  • gamany
    gamany says

    too perfect, OCD much? ;) this is gorgeous, viv, and i bet it was delish!

  • yehting
    yehting says


  • elaineli04
    elaineli04 says

    i will have to try this out :)

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