Strawberry Tart
Prep Time
Cook Time
Total Time
Kim's recipe for this gorgeous strawberry tart is a bit unorthodox and I love it. Her secret ingredient? Fluff. And how cute is that BunnyTart?
Recipe Type: Dessert
Yield: 6 to 8 servings
  • 1 package puff pastry, thawed
  • 1 egg white, lightly beaten
  • 1 tablespoon fine sugar
  • 1½ cups strawberries, sliced
  • ½ block of cream cheese (about 4 ounces)
  • 1 jar of marshmallow fluff
  1. Preheat your oven to 400 degrees (F).
  2. Roll out your pastry on a lightly floured surface.
  3. Make large circular tarts, almost the size of a mini pizza.
  4. Brush the surface with the egg white.
  5. Sprinkle with sugar.
  6. Prick the pastry a little bit with a fork.
  7. Lay the pastry on a parchment lined cookie sheet.
  8. Set inside your fridge for about 30 minutes.
  9. Take out and pop in your preheated oven. Cook for 12 to 15 minutes, or until light golden brown.
  10. Remove from oven. Let cool briefly while you whip up the filling.
  11. Now mix up your marshmallow filling by combining the cream cheese and fluff in a mixer, use a whisk attachment and beat till fluffy.
  12. Spread that filling over the tart.
  13. Lay your sliced strawberries over top.
  14. Serve with a smile.
  15. *Best served warm out of the oven.*
To make a BunnyTart:
  1. Now if you want to do bunnies, it is super simple. Just roll out your dough into smallish circles. Take a glass and press it into the dough. Do this twice for each bunny. Now lay one circle on a parchment lined cookie sheet. Then take your other circle and with a pizza cutter you want to cut the ears out of the circle. If you do it at each end you'll have two ears and bow tie left. Sounds hard but it's super easy. Now cook and assemble as you did above, except you want it to look bunny-esque.
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at