This heart tart has everything you’d expect from a traditional tart. A butter crust. Creamy center. Topped with a crown of berries. And you know I had to throw a festive Valentine’s Day flare to it. The heart-shaped strawberries are the quite the showstopper!
Although this recipe does call for some prep time….don’t let it get your panties in a bunch. It’s crazy simple. I didn’t even recruit Bay for this one. I did it all on my own. These two hands baked. And that doesn’t happen too often when living with Bay the Baker.
So, I cross my heart and hope to die. Stick a thousand needles in my eye. This recipe is legit easy AF!!
And before I get started, I need to give credit where it’s due. I found this recipe on Tori’s fabulous website: Fraiche Nutrition
Finding a small heart cookie cutter that is small enough to cut a strawberry is probably the trickiest part of this entire recipe. I found the Wilton Mini Romantic Metal Cookie Cutter Set. The 1.5 inch heart worked perfect. And I found the set at multiple retailers to save your ass a lot of time!!!
Once you’ve got your mini heart cutter, you’re on your way. Remove the stems from a carton of strawberries. About 10-12 berries. Cut each berry in half lengthwise. Place both berry halves cut side down on the cutting board. Using the mini heart cookie cutter, cut out 1 heart with each half.
Aren’t they so damn cute?
I’m currently cutting everything in my life in the shape of hearts at the moment.
Here’s what you’ll need:
- 32 ounce (4 cups) plain full-fat yogurt
- 1/2 cup honey
- 2 teaspoons lemon juice (fresh is best)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 1/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup butter, melted
- 1 lb strawberries (about 10-12 strawberries)
- small heart cookie cutter
Here’s what you’ll do:
One day in advance, place yogurt in a colander lined with cheesecloth. Place colander in a large bowl. Place in the refrigerator over night and allow to drain.
Once drained, discard the liquid in the bowl. Place yogurt (it will be thick) and remaining filling ingredients into your mixer. Mix until smooth.
Preheat oven to 350 degrees and spray a 9″ round pan or dish with nonstick spray.
In a bowl, combine all crust ingredients. Stir till combined.
Lightly press crumb mixture into prepared pan covering the bottom and along the sides. I used my measuring cup to get the corners and sides even.
Bake crust for 12 minutes. And allow to cool.
Remove stems from strawberries. Then slice in half lengthwise. Place strawberries cut side down on a cutting board. Using a small heart cookie cutter, cut out a heart from each half of the berry. You’ll need about 10-12 strawberries.
Once crust has completely cooled, spoon filling into the crust. Use a spatula to create a smooth top.
Place heart-shaped strawberries all over the top of the tart. Cover and refrigerate till ready to serve.
Remember, you can now print the recipe. “Pin” to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥
Happy Hump Day!!