Hawaiian Strawberry Tart- Perfect for Canada Day!

Luscious lime cream cheese filling is nestled into a tender macadamian/coconut crust. Giving this beautiful strawberry tart a tropical feel. A wonderful summer dessert!

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Strawberry season has started here in Ontario. The kids and I have went to pick a few baskets already. We didn't get as much as previous years, since we are growing strawberries in our garden. The berries were big, ripe and so sweet. It took us no time at all to pick our baskets. 

Strawberry picking kicks off summer for me and it is a tradition I've brought over from my childhood. I would go picking with my mom, every summer and remember going on a few picking excursions with my grandmother and aunts. That is one of my favourite strawberry picking memories. All of us on the wagon going to the field, laughing and having fun. 

I really enjoy heading to the farm to pick our berries, as it gives me a chance to also check out their other produce readily available. You can bet I always come home with sugar snap peas and freshly picked baby potatoes. 

There is always recipes cards at the checkout, so you can bet those end up in our bag as well. Which is where I got the recipe for this amazing tart. I was intrigued by the recipe, as I've only used macadamia nuts in cookies before. 

The ingredients in the crust, must be why it is called a Hawaiian tart. A mixture of Nilla wafers, macadamia nuts and sweetened coconut, give this tart a really great tropical flavour; buttery and bursting with coconut flavour! I love how the cream cheese became so fluffy and light, with the addition of the lime juice. Served with a fresh berry sauce, this tart is phenomenal. 

Everyone happily indulged in this tart and it is definitely something I will be making again and again. Perfect for Canada Day, this red and white tart, could easily be altered for the Fourth of July, by adding some blueberries on top.

What is a Tart?

A tart is a baked dish which consists of a crust base (usually shortbread), with an open top (not covered in pastry). They can be both sweet and savoury however the majority of tarts consist of a custard filling topped with fruit.

How is a Tart different than a Pie?

The main difference is that a tart only has a bottom crust, while a pie has both a bottom and top crust. Tart crusts are also thicker than pie crusts and are usually similar to shortbread crust. Tarts are baked in tart pans, which have a fluted edge and removable bottom.

What is the difference between Tart crust and Pie crust?

Pâte sablée or shortcrust is much like a cookie crust. Sablée means sandy, or grainy in French. Tart crust is made by creaming butter and sugar together, similar to making shortbread; which leads to a tender and crumbly crust. Nuts are often used to enhance the sandy texture of this crust.

Pâte Brisée or pie crust is a pastry dough made by combining flour, butter and water. This dough can be used in both sweet and savoury pies such as pecan pie and quiche. Brisée means broken in French and refers to the broken pieces of fat in the dough, which leads to a delicate and flaky texture.

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Equipment needed for this recipe

• food processor
• 9-inch tart pan with removable bottom
• mixing bowls (3)
• measuring cups and measuring spoons
• hand mixer or stand mixer
• zester
• citrus reamer
• wooden mixing spoons or spatulas (3)

Hawaiian Strawberry Tart

adapted from Foodland Ontario

1 1/2 C vanilla wafer crumbs
1/4 C flaked sweetened coconut
1/4 C toasted macadamia nuts, finely chopped
1/3 C unsalted butter

Filling:
3 pkgs (8oz) light brick cream cheese, softened
1 C powdered sugar
1/4 C fresh lime juice (about 2)
1 tsp each grated lime zest and vanilla

Crushed Berry Sauce:
2 1/2 C strawberries, quartered
2 tsp sugar
1/2 tsp vanilla

Garnishes:
12 strawberries, halved
2 Tbs toasted chopped macadamia nuts

In a bowl, combine the wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up sides of a 9-inch tart pan with removable bottom. Bake in 350 degree oven for 8 to 10 minutes or until golden brown around the edges. Let cool completely.

Filling: In a bowl with an electric mixer, beat the cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add in lime juice, lime rind and vanilla; mix until smooth and pour over crust. Refrigerate for 2hrs or until set and thoroughly chilled.

Crushed Berry Sauce: In a bowl, combine strawberries with sugar and vanilla; let stand for 15 minutes. Lightly crush with a fork.

Garnish: Arrange strawberries on tart and sprinkle with macadamia nuts.

To serve, cut into wedges and spoon sauce over top.

Tip: To quickly cool crust, place in freezer for about 15 minutes.