Why you’ll love this easy strawberry tart recipe
A few days ago, my mom decided that we needed to have a strawberry pie as a poolside treat. I’m definitely not complaining, and I was more than shocked to find out that the recipe only called for 4 ingredients, and it was a sugar-free, diabetic and weight-watcher friendly recipe.
Since it was dairy free, I knew I needed to share it with you, especially since it was so easy to make.
This recipe calls for sugar free jello and pudding mix (dairy free, I promise!). That’s what makes it diabetic and weight-watcher friendly, but you can easily make the recipe with the regular equivalents if you aren’t into sugar-free products.
I don’t even want to get into a debate about the ingredients of the sugar-free mixes. Do what works for you and your family, I promise the recipe will work either way.
If you like this recipe, you have to try this strawberry blueberry shortcake, and this lemon poppy seed cake and these strawberry lemonade cupcakes.
Even more simple, dairy free desserts: Maple Bourbon Apple Tarts / Strawberry Rhubarb Rose Pie / Ginger Peach Galette
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Pie crust – If you feel ambitious, feel free to make your own pie crust, but this recipe is super easy with store bought and that’s what we used.
- Vanilla pudding mix – You can use either sugar free or regular, do what works best for you. Just make sure to check the labels for dairy!
- Strawberry jello mix – I’ll make the same note for the jello mix as the pudding mix, you can use regular or sugar free.
Pie crust for a tart pan
I almost always use store bought because dairy free cooking is hard enough, and I don’t need to make things any more complicated than they already are.I have found over the years that the generic or store brand crusts seem to be flakier.
Since I made my strawberry tart in an 11 inch pie plate, by store bought dough wasn’t quite big enough for my pan. To fix this, I simply rolled two together until they were the right thickness by rubbing a little water onto the first and placing the second on top. I used my rolling pin and rolled it out until they were fully integrated. If you’re making your own pie crust, just make sure you have enough for a large tart pan.
Tips for serving your strawberry tart
- Serve your tart within a day of making it (ideally the same day) to keep the strawberries looking their best.
- Slice your tart with serrated knife to get a cleaner cut.
- Don’t forget the dairy free whipped cream. There are so many great options out there, you don’t have to make your own anymore.
Easy Strawberry Tart Recipe
Ingredients
- 2 store-bought pie crusts, or enough pie crust for 11” tart pan
- 1 0.8 ounce sugar free vanilla pudding mix
- 1 0.3 ounce package sugar free strawberry jello
- 2 cups cold water
- 1.5 pounds strawberries, hulled and sliced
Instructions
- Prepare your pie crust. Preheat oven to 375˚F. Then, roll your pie crusts together to create one larger crust. Fill your tart pan and trim the edges.
- Blind bake your crust. Place a piece of parchment on top of your crust. Gently fill it with dried beans, rice or pie weights to keep the crust from bubbling up in the center. Bake for 20 minutes.Remove the parchment and pie weights and return your crust to the oven for about 15 minutes. The crust should be nice and golden when you remove it (not brown like mine).
- Prepare your jello mixture. While crust is baking, place jello and vanilla pudding mixes into a small saucepan. Whisk in the water until smooth and bring to a boil. Remove from heat and let cool to room temperature.
- Arrange your strawberries. Once your crust has cooled, slice your strawberries and arrange them in a pretty design inside your crust. It doesn't have to be perfect, but a little arranging can make a huge difference when it comes to getting a really beautiful tart.
- Chill your tart. When you're ready, pour the cooled jello mixture over the strawberries until all of the empty space between the slices are filled in and a good portion of the slices are covered. Place your tart in the fridge and let it cool for a few hours before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is spectacular!!! We are going to a dinner potluck this evening and if the host was not a professional baker, I would totally make this! Thanks for sharing.
Are the amounts correct for the mixes? Thanks!
Yes. The amounts seem weird but it’s because they are the sugar free versions, so they don’t weigh much. 0.3-ounce and 0.8-ounce packages should be the standard “small” packages for sugar free! You can also sub the “small” regular version as well but it will weigh more. Basically, you just don’t want the large boxes.
The best! Made it 3 times this summer “20. Also wondering if I can make the same but with blueberries? Thanks Karen
I’m assuming you add the 2 cups cold water to the pan!! There is no mention in the directions!
Yes. I’m sorry that wasn’t more clear. I will update that to make it more specific. Thanks!