I am so excited about today’s post. Partly because today’s fresh strawberry and nutella tart was one of the most gorgeous desserts I’ve photographed for a long time, and partly because this strawberry nutella tart is part of a new endeavor that I’m really excited to be a part of. I’ve teamed up with four other fabulous bloggers to do a monthly recipe challenge called the Yum of the Month. The way this works is each month one member chooses a theme or ingredient and then we all have to create a recipe around that theme.
The Yum of the Month team members are all talented baker bloggers who create gorgeous sweets and treats. Michelle from Giraffes Can Bake has such a wickedly creative mind when it comes to sweets. I mean this girl made deep fried cadbury eggs and a series of comic book inspired cocktails! Samantha blogs at Sugar Spun Run and makes the most beautiful cakes and bars. My blogger friend Shadi at Unicorns in the Kitchen brings a wonderful Persian flair to her recipes and just recently landed her first cookbook deal. Congrats Shadi! And last, but not least, Wajeeha from I Knead to Eat, who has such a unique perspective in her writing and has a talent for capturing drippy caramel and chocolate at just the right point in her photos.
I really think you guys are going to enjoy seeing their recipes and photos and I know I’m going to enjoy the camaraderie of the Yum of the Month challenges.
Our first Yum of the Month challenge was all about fresh fruit. I knew right off the bat that I wanted to make something with strawberries because in my mind they are the prettiest fruit. Apparently a lot of other people love strawberries as much as me, because for several weeks in a row every time I went to the grocery store they were sold out of strawberries! I finally got a hold of some good ones and whipped up this easy strawberry tart. This tart starts off with a homemade sweet pastry crust. The filling is a super creamy and chocolatey no bake combination of cream cheese, nutella, and whipped topping. It’s then finished with a layer of fresh sliced strawberries.
Tarts look like a lot of work, but they aren’t really. The hardest part of this strawberry chocolate tart is layering the strawberries to look pretty! Maybe that’s just the perfectionist in me sneaking out. The crust and filling can be made a day or so ahead of serving time, but it’s best not to put the strawberries on the top until just before serving this tart so they stay nice and fresh and don’t leak strawberry juice into the chocolate filling.
Be prepared for no leftovers when you make this one! Every time I take this strawberry nutella tart somewhere I come home with an empty plate.
- 1/2 cup butter, , softened
- 1 8 ounce package cream cheese, , divided
- 1/4 cup powdered sugar
- 1 1/2 cup all-purpose unbleached flour
- 1/4 teaspoon salt
- 1/2 cup coarsely ground almonds
- 1/2 cup Nutella
- 2/3 cup whipped topped
- 16 ounces strawberries, , sliced
- Beat together the butter, 4 ounces cream cheese, and powdered sugar together. Gradually add in the flour and salt. Mix in the ground almonds by hand, the dough will be stiff by this point. Shape the dough into a disk and wrap with plastic wrap. Chill in the fridge one hour.
- Place the dough onto a lightly floured surface and roll out into a 12 inch circle.
- Press the dough into a round tart pan and trim the edges. There will be a little bit of extra dough. Lightly prick the sides and bottom with a fork.
- Bake at 400 degrees for 22-27 minutes.
- Remove to a wire rack and cool completely before filling.
- For the filling, beat together the nutella, remaining 4 ounces cream cheese and whipped topping.
- Spoon into the cooled tart shell and top with sliced strawberries. Gently remove the tart from the pan before serving.
A delicious and moist yogurt bundt cake, with creamy strawberry cheesecake and fresh strawberries baked right into it. So easy, so yummy and perfect for summer! From Michelle at Giraffes Can Bake.
This homemade baked French toast with Berry compote from Shadi at Unicorns in the Kitchen is all you need for a Sunday morning! Save time and energy by baking these French toasts in the oven!
These blueberry cupcakes with lemon cream cheese frosting from Wajeeha at I Knead to Eat are so quick and easy to make, not to mention delicious!
Creamy, no-bake lemon cheesecake filling layered over a graham cracker crust and topped with fresh blueberries. These delectable (and easy!) tarts from Sam at Sugar Spun Run are made single-serving-sized in mason jar lids!