Iced chilled Water: 120 ml (2/3 Cup) (to be used based on requirement)
To make the Tart Filling:
Whipped Cream / Heavy Cream: 250 ml
Cream Cheese: 150g
Castor Sugar: 100g
Vanilla Essence: 4-5 Drops
Cut Butter into small cubes and refrigerate for 30 minutes. I prefer to place it in a deep fridge.
Take All Purpose Flour along with the Salt and shift it twice and then keep in a refrigerator for 30 minutes.
Place the Bowl to be used for making the Tart crust and mixing attachment of the mixer.
I use a hand mixer to make the pie crust) along with a fork in the refrigerator for 30 minutes.
In half cup chilled water add 2-3 ice cubes and deep fridge that for 10 minutes.
Now take the Flour and mix powdered sugar to it and fold lightly.
Add chilled butter chunks in the bowl and using the chilled fork start cutting the butter chunks. Mix with the All-Purpose Flour until the butter chunks break into peanut-size pieces and the mixture turns into a crumbly mix.
Place the mixture in the deep fridge for 10 minutes again and then take it out.
Add little ice cold water to it. Start adding by 1 Tbsp. first and mix using the hand mixer and add little more water again knead.
I ended on kneading after adding around ½ Cup ice chilled water and it is better to not to add extra water or the knead extra.
There should be little peanut sized butter chunks visible in the Tart crust once the kneading is finished.
Wrap the Crust with cling film and place it in the deep fridge for around 30 minutes before baking it.
Pre-heat the oven to 180 degrees C.[url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2017/01/Strawberry-Tart-2.jpg"][/url]
Using a Rolling Pin roll the Crust into half-inch thick flattened round crust sheet and place that carefully over the Tart mold for which I have used the Tupperware Queen Silicone mold.
Bake for 20 minutes at 180 degrees C and after baking cool it on a wire rack before filling the same with the tart filling.
Filling the Tart and Decoration:[url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2017/01/Strawberry-Tart-3.jpg"][/url]
Refrigerate both Heavy Cream and Cream Cheese for 2-3 Hours before using those.
Now take the Heavy cream in a big bowl and using the whipping attachment of the mixer (I have used a hand mixer) beat the cream until stiff pick formed.
Take the Cream cheese in another bowl and using the same attachment cream it and it will take around 5 minutes if a hand mixer is used.
Add Castor sugar and Vanilla essence and mix properly.
Now start adding the Whipped cream in the smaller portions to the Cream Cheese mixture and fold lightly.
Refrigerate the mixture for 10 minutes.
Now cut strawberries in the desired shape or you can use whole strawberries. I have used both.
Now top the baked Tart base with the cream mixture and using a spatula flattened the same and decorate the tart with the strawberries and refrigerate before serving.