Tuesday, December 15, 2015

Strawberry Peppermint Tart

There are times when all that matters is creating something glamorous. A little red dress instead of a black ones. Abit of lace peeking out, that sparky eye-shadow and lots of lip gloss. 

You might not know what I'm talking about, but when you look at this picture, I know you do. I'm talking about this Sexy Strawberry Peppermint Tart.

It's Christmas, and I thought, this is the right time to share this recipe. Christmas is about Red, and that little Green in-between. 

I've come up with my own version of Strawberry Peppermint Tart that I adore recently. It's light, refreshing and with that sweetness in-between the tang. I've spent quite sometime to come up with this favorite combination tart of my own and I come to a realization that different individual appreciate different type of layering combination.

I'm anal. I prefer mine. Sexy. Delicious!

When I create this Strawberry Tart, I imagined that I want my Strawberry Tart to have the kind of Strawberry overload succulence explodes in my mouth, the cheese layer melts away in my mouth like butter. And oh, I want that cakey layer too, but not heavy, and the combination taste must be nothing short of heaven. 

So, here, with all my cookbook readings and online readings, I've come up with my own favorite Strawberry Peppermint Tart. But I won't pretend to tell you that this is easy. The difficult part is not the tart making. The difficult part is to gather all the ingredients and to get the nicest Strawberries for the tart. 

I used 6 Inch Tart Tin (Gobel Brand), Made in France. Got it from Tott Store at S$26. If you are making bigger tart, you can double up the recipe accordingly. 


for the Tart Crust
  • 90g Cold Unsalted Butter, cubed
  • 150g Cake Flour
  • 45g Icing Sugar
  • 2 Egg Yolk
  • Pinch of Salt
for the Almond Filling
  • 40g Unsalted Butter
  • 30g Icing Sugar
  • 1 Egg
  • 1/2 tsp Corn Starch
  • 40g Almond Powder
  • 1 drop of Vanilla Extract
for the Cream Cheese Layer
  • 125g Cream Cheese, room temperature
  • 20g Unsalted Butter, room temperature
  • 25g Icing Sugar
  • 15g Fresh Lemon Juice
  • 50g Creme Fraiche
  • 4 tbsp Good Quality Strawberry Jam
for the Strawberries Layer
  • 30 to 35 Fresh Strawberries (I used Organic Strawberries from USA)
  • 4 tbsp Mirror Gel 
  • 3 tbsp Water
  • Few drops of Peppermint Extract
  • Some Fresh Mint Leaves
Method - for the Tart Crust & Almond Filling
  1. Blitz Tart Crust ingredients in a food processor till crumbly. Pour the crumbs on a double layered clingwrap, wrap them up into a ball shape. Use your hand, give them a few press until the crumbs are well combined into a pastry dough. Do not overwork the pastry.
  2. Roll the pastry into a round 8 inch shape with the aid of the clingwraps to prevent pastry from sticking to the rolling pin and working top. 
  3. Wrap rolled pastry well with clingwrap, and put the pastry into the fridge for 1 hour. 
  4. Remove pastry from fridge, remove the clingwrap, press the tart crust into the tart mold evenly with your fingertip. Do not panic if the pastry cracked. Just cut the excess pastry at the side of the tart and patch it on the cracked side. It's like playdoh. This tart crust pastry is very forgiving. Just shape the tart crust until you are happy with the thickness and prick the tart crust bottom with a fork to finish. 
  5. For the almond filling, combine all almond filling ingredients in a food processor. Blitz until everything comes together, and it is ready to spread on top of the tart crust. 
  6. Bake the tart crust with almond filling in the pre-heated oven at 175 Degree Celsius for about 23 to 25 mins. Remove from the oven and let the tart cool down. 
Method - for the Cream Cheese Layer 
  1. In a big bowl, mix all Cream Cheese layer ingredients together until combined. Spread the cream cheese mixture on top of the cooled tart. 
  2. Spread a layer of good quality strawberry jam on top of the cream cheese layer. if you are lazy, you can also mix the strawberry jam with the cream cheese. But your cream cheese layer will be softer. 
Method - for the Strawberries Layer
  1. Ensure Strawberries are washed, hulled and dried with kitchen towel. 
  2. To glaze, mix Mirror Gel, Water, and Peppermint Extract in a big bowl. Put the Strawberries in and give it a toss. Ensure Strawberries are all well coated with the glaze.
  3. Arrange glazed strawberries on top of the tart evenly. Make sure strawberries are standing straight, tall, and proud. Make sure strawberries are arranged to the rim of the tart. Make it full!
  4. Brush more mirror gel mixture on top of the arranged strawberries to give it a nicer gloss. Put the tart into a container, covered well, and let the tart sit in the fridge to set for about 4 hours. 
  5. For finishing touch, arrange some fresh mint leaves on top before serving. 
I've did quite a few attempt. I tried to remove the almond filling layer, and double up the Cream Cheese filling. It's a crowd pleaser! But tart crust might crack during baking process. To salvage it, Alan recommend me to apply a layer of chocolate on the tart crust to secure it. Like that, my Strawberry tart will be fully cream cheese base and with that hint of chocolate. It's nice. Many people loves it.  

But I personally still prefer the version with almond filling in it. Because almond filling gives another level of distinctive flavor to the overall taste of the tart. And also, with the almond filling, I have no worries if my tart crust will crack or not during baking process. It will hold together. Very safe. 

Do take note that different type of strawberries gives different results in overall taste. My take is, if you are putting in so much effort to make this Strawberry Tart to impress your loved ones, you don't be stingy. Good ingredients gives you good quality tart. 

Now, let's take a look at the layers. It has thin layer of tart crust, a layer of almond filling, a layer of cream cheese filling, a layer of strawberry jam, and then, the fresh organic strawberries coated with peppermint glaze, and oh... that touch of green mint leaves. 

The tart has it's refreshing Peppermint moist, that cakey almond layer, and that creamy richness, while the strawberries are plump and juicy. One bite on it, it all mixes together to make a decadent scrumptious slice of heaven. 

Before you complaint about how expensive those ingredients are to make this Strawberry tart, ask yourself. How much are you willing to pay for a slice of Strawberry tart that looked like this at Fruit Paradise? Think again :)

I think I've had enough of describing how much I love Strawberry Peppermint Tart. It's Christmas! It must be Peppermint! 

When I'm looking at my Strawberry Tart, it's like, that little red dress fits you oh, so perfectly.

It's pure indulgence, pure pleasure. And this is the kind of pleasure you can create at home freely and share the joy with your friends and relatives. 

I hope you like it. And Merry Christmas to everyone!


  1. ...still waiting for that hong kong royal chicken recipe you talked about on facebook :)

    When will it be posted?

  2. Wah Annie! Chin sui! Chin sexy! Chin ho chiak! I love your Strawberry Tart. It's a masterpiece!

  3. Your Starwberry tart looks amazing!