Strawberry & Blueberry Cream Tart (Almond Flour Crust)
A buttery almond crust layered with silky cream and topped with fresh berries—bright, creamy, and effortlessly elegant.
There’s something timeless about a fruit tart—the crisp crust, the creamy filling, and the vibrant arrangement of fresh berries. In France, enjoying a tarte aux fruits is almost a ritual; whether you pick one up from a neighborhood pâtisserie or a local grocery store, it’s likely to be delicious. Of course, ask any French person and they’ll insist their favorite pâtisserie makes the very best one—and they’ll gladly debate it. Inspired by this classic French dessert, this version offers a lighter, more approachable take. Instead of the traditional pastry cream and buttery crust, it features a tender almond flour crust with a delicate nutty flavor and a fluffy, lightly sweetened cream filling. Topped with fresh strawberries and blueberries, it captures the elegance of the original while keeping things simple and easy to recreate at home. The result is a tart that feels both refined and relaxed—perfect for gatherings, special occasions, or whenever you want a dessert that brings a touch of French charm to the table.
Home Recipes
Baking
Dessert
French
Almond flour
Gluten free
Ingredients
Steps to make it
Nutrition Facts
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Desert
Recipe Cuisine:
French
Servings:
8 people
Preparation Time:
25 minutes
Cooking Time:
This strawberry and blueberry cream tart is a fresh, elegant dessert built on a tender almond flour crust that adds a subtle nutty flavor and delicate, slightly crumbly texture. The crust is filled with a light, airy cream made from whipped cream and cream cheese, creating a smooth and gently sweet layer that complements the fruit without overpowering it.
The topping features sliced strawberries arranged in a neat pattern, with blueberries scattered throughout for contrast and bursts of sweetness. Each bite delivers a balance of creamy, crisp, and juicy elements, along with a mix of sweet and slightly tangy flavors.
Finished with an optional light glaze for shine, this tart is as visually appealing as it is delicious—perfect for warm-weather gatherings, brunch spreads, or a simple but refined dessert.
Ingredients:
- 2 cups (about 200 g) almond flour
- ¼ cup (50 g) granulated sugar (or maple sugar)
- ¼ tsp (1.25 g) salt
- ¼ cup (60 ml / 55 g) melted unsalted butter (or coconut oil)
- 1 egg
- ½ tsp vanilla extract
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 1–1½ cups (150–225 g) fresh strawberries, sliced
- ½ cup (75 g) fresh blueberries
- ¼ cup (80 g) apricot jam or honey
Steps to make it:
1. Make the crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, sugar, and salt.
- Stir in melted butter, egg, and vanilla until a soft dough forms.
- Press the dough evenly into a tart pan (use your fingers or the bottom of a glass).
Tip: If it sticks, lightly dampen your fingers or use parchment.
2. Bake the crust
- Prick the bottom lightly with a fork.
- Bake for 12–15 minutes, until lightly golden.
- If it puffs up, gently press it down while warm.
- Let cool completely before filling (it will firm up as it cools).
3. Make the filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla; mix well.
- In a separate bowl, whip heavy cream to soft peaks.
- Fold whipped cream into the cream cheese mixture until light and fluffy.
4. Assemble the tart
- Spread the cream filling into the cooled crust.
- Arrange sliced strawberries in a circular pattern.
- Scatter blueberries over the top.
5. Add glaze (optional)
- Warm jam or honey with water until smooth.
- Lightly brush over the fruit for shine.
Chill & Serve
- Refrigerate for at least 1 hour before serving.
- Store in the fridge and serve within 1–2 days.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
