Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Make ahead: Chill, loosely covered, up to 4 hours.
Outstanding! I made this tonight with raspberries instead of strawberries. Super easy to make and so delicious! The crust is shortbread and tastes great by itself. The filling is light and silky and tastes great by itself also. Put them together with fruit and it makes a really impressive dessert that was quick and simple to make.
This was an easy recipe and excellent without any changes! The crust was delicious. The only thing that I didn't do right is put enough strawberries (I didn't overlap which I will next time). My husband drizzled a little caramel on his and loved it. It is easy enough for a regular rotation but delicious enough for company!
This is absolutely fabulous! The crust tastes like a cookie and the creamy filling is so easy. I have made this several times, all to raves reviews and empty plates. The only change I've made is to vary the fruit on top.
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