Vanilla Bean Tart

This Vanilla Bean Tart is an elegant yet easy dessert that shines during strawberry season. Featuring a buttery vanilla bean crust, a creamy mascarpone and cream cheese filling, and a topping of fresh strawberries and softly whipped cream, this strawberry vanilla tart delivers layers of rich flavor and texture in every bite. It's a refreshing dessert for spring brunches, summer gatherings, holidays, or any occasion that calls for a show-stopping treat.

Ingredients

USMetric

For the Crust

1 ¼ cups flour
¼ cup powdered sugar
pinch of salt
½ cup cold butter
1 tsp Nielsen-Massey Pure Vanilla Bean Paste
1 egg yolk

For the Vanilla Filling

8 oz cream cheese, softened
8 oz mascarpone
¾ cup heavy cream
⅓–½ cup powdered sugar
2 tbsp Nielsen-Massey Pure Vanilla Bean Paste
optional: small squeeze lemon juice for brightness

For the Topping

1 cup heavy cream
1–2 tbsp powdered sugar
2 tbsp Nielsen-Massey Pure Vanilla Bean Paste
fresh strawberries, sliced

Directions

Mix the crust ingredients until crumbly, press together into a dough, chill briefly, then press into tart pan. Dock with a fork and bake at 350°F until lightly golden, about 20–25 minutes. Cool completely.
Whip the vanilla filling ingredients until smooth, thick, and creamy. Chill slightly if needed then pouring evenly into the cooled crust.
Whip the heavy cream, powdered sugar, and vanilla paste until you get soft peaks. Spread gently over the vanilla filling, top with fresh sliced strawberries, and chill well before serving.

For the Crust

1 ¼ cups flour
¼ cup powdered sugar
pinch of salt
½ cup cold butter
1 tsp Nielsen-Massey Pure Vanilla Bean Paste
1 egg yolk

For the Vanilla Filling

8 oz cream cheese, softened
8 oz mascarpone
¾ cup heavy cream
⅓–½ cup powdered sugar
2 tbsp Nielsen-Massey Pure Vanilla Bean Paste
optional: small squeeze lemon juice for brightness

For the Topping

1 cup heavy cream
1–2 tbsp powdered sugar
2 tbsp Nielsen-Massey Pure Vanilla Bean Paste
fresh strawberries, sliced

Directions

Mix the crust ingredients until crumbly, press together into a dough, chill briefly, then press into tart pan. Dock with a fork and bake at 350°F until lightly golden, about 20–25 minutes. Cool completely.
Whip the vanilla filling ingredients until smooth, thick, and creamy. Chill slightly if needed then pouring evenly into the cooled crust.
Whip the heavy cream, powdered sugar, and vanilla paste until you get soft peaks. Spread gently over the vanilla filling, top with fresh sliced strawberries, and chill well before serving.