Friday, July 1, 2011

A summer cookie tart topped with basil strawberries and yoghurt cream

strawberry tart

I think one of my favorite things about summer is the strawberry season in Quebec. Sure the blueberries from Lac St-Jean are excellent, petite and bursting with flavor. The raspberries are also fantastic, firm with a slightly tart flavor. And though, when given the choice, I will almost always pick a raspberry dessert over a strawberry one, the strawberries are my favorite local summer fruit.

Quebec strawberries are completely different from the ones imported from California. They are much smaller, more flavorful, and they really ressemble what we picture a strawberry should look like. I especially love the little unripened baby strawberries that sometimes get mixed into a pint. Still attached to the branch, they are absolutely adorable and pale, but if you leave them in a semi-sunny area, they will actually ripen into the tiniest of tasty berries.


I love to bake with strawberries, but I also love to eat them raw. I think desserts that call for garnishing with sliced, fresh strawberries are the best way to use the precious Quebec strawberries. They are so flavorful that I sometimes feel it's a bit of a sin to bake them because they loose a lot of their character.

strawberry tart

This recipe was take from a magazine entitled Ricardo. It's a Quebec magazine, published in French. Recently, I have found the issues to be more and more inspiring, and I fell in love with the latest magazine (Volume 9, number 6). I'm sure this cookie tart might have been the deal-breaker for me. What's not to love about this recipe? A simple sugar cookie dough is pressed into a fluted tart pan and baked into a giant sugar cookie with crispy golden-brown edges. When the cookie is cooled, it is topped with whipped cream (in my case, I made a yoghurt cream that is to die for) and fresh berries (I opted for sugared strawberries with a little basil). Probably the hardest part is hulling and slicing the berries in half. This dessert is all about showcasing the flavor of the strawberries. I love the slight tang of the yoghurt cream that is nestled between the salty-sweet sugar cookie and the layer of sweet strawberries and basil.

strawberry tart

I'm submitting this post to Ivonne at Cream Puffs in Venice for her weekly "Magazine Monday" post, a roundup of posts from bloggers who tested out some magazine recipes.  It's always so fun to find out what magazines other bloggers are reading, and also to see how the recipes faired when tested in our home kitchens.

Cookie tart topped with basil strawberries and yoghurt cream

strawberry tart Makes one 9-inch tart

Cookie base
  • 110 g (1/2 cup) unsalted butter, room temperature
  • 40 g (1/4 cup) powdered sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 140 g (1 cup) all-purpose flour
  • ~3 cups strawberries, washed, hulled, and sliced in half
  • 50 g (1/4 cup) granulated sugar
  • 5–6 leaves basil, chopped, plus more for garnish
Yoghurt cream
  • 250 mL (1 cup) whipping cream (35%)
  • 60 mL (1/4 cup) plain yoghurt (2.5%)
  • 1 tbsp granulated sugar

For the cookie base

  1. Preheat the oven to 350°F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar, with the salt and vanilla.
  3. On low speed, slowly add the flour. When the flour is mostly incorporated, increase the speed of the mixer until the ingredients come together to form a nice cookie dough.
  4. Press the cookie dough flatly and evenly into a fluted tart pan with removable bottom (you don't want to have an edge. This should look like a giant cookie).
  5. Place the tart pan in the oven, and bake the cookie until the edges turn golden, about 20 minutes.
  6. Let the tart cool completely before unmolding onto a serving plate (I left the cookie on the tart pan base, but you don't have to).

For the strawberries

  1. Mix the sliced strawberries with the sugar and basil in a medium bowl. Let them macerate while you prepare the cream.

For the yoghurt cream

  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the yoghurt and the cream into soft peaks.
  2. Add the sugar, and continue whipping until the cream has reached the desired thickness.

  1. Spread the cream over the cooled cookie base, leaving a half-inch edge.
  2. Top with the macerated strawberries, and garnish with a few fresh basil leaves.


  1. Wow this looks so delicious and absolutely GORGEOUS! I'd love a slice right now! :)

  2. ABSOLUTELY AMAZING! your cookie tart came out perfect! i have bookmarked this!

  3. I agree about the raw strawberries, sometimes you just can't mess with perfection. The tart looks terrific :)

  4. One of my favorite desserts that I enjoy making is a basil and strawberry combo. Such a beautiful flavor combination. The strawberries do look different, but they are so cute too. Your photography really makes me smile, just stunning:-)
    Hugs, Terra

  5. The blog is simple But the posts are incredible! :) Love the photos :)

  6. I always like to try different recipes from unique magazines. This really looks like a winner-thanks for sharing.

  7. This takes strawberry shortcake to a WHOLE different level. Elegant and simple! The best of both worlds!

  8. Hats off to your lovely tart! This looks like a refreshing summer treat!

  9. Stunning dessert! Perfect for this peak strawberry season~

  10. So pretty! Wonderful recipe! Congrats on the Top 9!

  11. The tart and your pictures look amazing! I love strawberries and basil together. Congratulations on making Food Buzz Top 9

  12. Thank you all for the wonderful comments and support! I hope you all have the chance to make the tart and enjoy it as much as I did :)

  13. Gorgeous photos! This giant cookie looks so pretty in a tart shell :-). And I love the yogurt cream idea. So simple and delicious, thanks for the great idea!

  14. What better way to celebrate strawberry season! Lovely!

  15. This looks so so good! So pretty too :)

  16. Such a fresh, beautiful treat. I do love my strawberries fresh and unbaked and this looks perfect.

  17. This is such a vibrant and Summery dessert; I love desserts that take advantage of fruits in their prime.

  18. I really love the way you discuss this kind of topic
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