Happy Memorial Day!
This post is dedicated to our troops who have risked their lives for our freedom and safety – Thank you!
Especially to my brother-in-law, who is currently an active Marine and has been fighting for our county for 10 years.
I’m presenting you with this light and summery Memorial Day dessert. It’s perfect for a day out at the beach or park, to cap off that yummy barbecue, or to just enjoy on a hot summer night. And with the red, white, and blue color scheme, it showcases the colors of our American flag. And reminds you of the reason you get this relaxing 3-day weekend.
This is a Strawberry and Blueberry Shortcake Tart. A cornmeal shortcake crust is filled with a light whipped cream, and topped with fresh strawberries and blueberries. Yummy!
This dessert is a spin on a traditional strawberry shortcake. Whipped cream and fresh fruit are included, but the shortcake is different. The main difference being that cornmeal is added to the dough. This adds a textural element that works perfectly with the light whipped cream. This shortcake dough is then rolled out and fitted into a tart pan.
This tart is both easy and tasty. The shortcake tart dough is easy to put together, and the whipped cream takes minutes to make. I made and assembled this dessert in about an hour. And the ending result is fantastic! A perfectly light dessert that is great for summer!
Make this dessert for Memorial Day, or any summer day! You will love this fantastic, stunning, and delicious summer tart!
Strawberry & Blueberry Shortcake Tart
For Printable Recipe, Click here!
Makes: 1 9-inch Tart
Shortcake Tart Dough
1 ¾ All Purpose Flour
¼ cup Plain Yellow Cornmeal
2 tbsp. Sugar
¾ tsp. Baking Powder
½ tsp. Salt
6 tbsp. Unsalted Butter (Cold), cut into 1-inch pieces
1/3 cup Milk
Whipped Cream Filling
2 cups Heavy (Whipping) Cream
1 tsp. Vanilla
1 tbsp. Confectioners Sugar
8 ounces Strawberries
1 cup Blueberries
Preheat the oven to 425 degrees F. Lightly grease a 9-inch tart pan. Set aside until needed.
To make the shortcake tart dough, combine the flour, cornmeal, sugar, baking powder, salt, and butter in the bowl of a stand mixer. Mix until the butter is the size of peas and the mixture resembles coarse sand. Add the egg and beat for 10 seconds. Add the milk and beat until the milk is fully incorporated into the mixture. The dough will not come together on its own. At this point, the dough will be shaggy looking.
Pour out the shaggy dough out onto a lightly floured surface. Knead the dough for about 5 minutes until the dough comes together into a ball. Using a floured rolling pin, roll out the dough until it is ¼-inch thick and will fit in the 9-inch tart pan. Carefully transfer the dough to the tart pan. Gently press the dough into the pan and cut off the excess dough.
Place the tart pan on a baking sheet and bake until lightly golden, about 15 minutes. Cool in the pan until room temperature.
To make the whipped cream filling, pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, beat until stiff peaks are just about to form. Add the vanilla and confectioners sugar and beat until stiff peaks form. Set aside until the tart pan is completely cooled.
To assemble the tart, remove the shortcake from the tart pan. Spoon the whipped cream into the tart. Arrange the strawberries and blueberries on top of the whipped cream. Serve and enjoy 🙂!
Recipe adapted from Southern Living.