Classic Strawberry Tart

Indulge in the summery delight of a classic French Strawberry Tart, straight from the charming coastal town of Vieux-Boucau near Hossegor. This exquisite treat captures the essence of sunny days and sweet memories with its simple yet elegant composition. Imagine a buttery crust crafted from premium European style butter, generously layered with a luscious farm-fresh crème fraiche lightly wiped into Chantilly. And let's not forget the star of the show - the finest, juiciest strawberries (Charlotte variety) adorning the top in a vibrant display of color and flavor. Join me as we embark on a journey of culinary bliss, where each bite is a symphony of tastes and textures. Get ready to elevate your dessert game and create a masterpiece that will dazzle your senses and delight your taste buds.

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Indulge in the summery delight of a classic French Strawberry Tart

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Make 2 baked tart shells in advance.

Chantilly

Start by gathering your sour cream, sugar, and vanilla extract in a mixing bowl. By chilling the mixing bowl and whisk attachment in the refrigerator for an hour before whipping the cream, you will ensure that everything is cold and ready to create a stable emulsion. Once everything is chilled, beat the mixture on medium-high speed until medium-firm peaks form. This step is crucial in achieving the perfect consistency for your whipped cream.

Montage

Give a quick bath to the strawberries and lay them onto multiple layers of paper towels.
Splitting the Chantilly cream in half, gently spread it inside each baked tart shell, ensuring an even distribution.
Arrange strawberries artfully; whole or halved. Dust powdered sugar on top if desired.