12 October 2025
Strawberry–Cucumber Basil Tart (Fresh & Bold)
RecipeShare Test Kitchen
Golden sweet pastry with an almond–cream cheese filling, crowned with strawberries, cucumber ribbons, and basil—surprisingly harmonious, bright, and elegant.
Strawberry–Cucumber Basil Tart 🍓🥒🌿
A tart that dares to surprise — this Strawberry–Cucumber Basil Tart combines crisp pâte sucrée, a creamy almond–cream cheese filling, and a refreshing topping of strawberries, cucumber ribbons, and basil. The result? A vibrant French-style dessert that’s equal parts fruity, aromatic, and refined.
The Inspiration 💡
Chef Gontran’s idea began with a playful pairing: strawberry and basil, already a classic, elevated with the textural coolness of cucumber. The crispness of the vegetable cuts through the sweetness, giving the tart a modern edge — ideal for summer tables or sophisticated garden gatherings.
Building the Tart 🥧
It all starts with a buttery sweet pastry, rolled thin and baked until golden. Into this goes a lush layer of almond and cream cheese filling, subtly brightened with lemon zest. The filling bakes just until set, leaving the centre silky and luscious.
Once cooled, it’s crowned with fresh strawberries and delicate cucumber ribbons, twisted into graceful curves. Basil leaves add fragrance and colour — a finishing touch that ties everything together in a dance of sweet and savoury freshness.
Why It Works 🌸
The secret lies in balance — the cream cheese tempers the almond richness, the lemon zest keeps things lively, and the cucumber lends a whisper of hydration and crunch. With each bite, you get creaminess, crispness, perfume, and fruit — all in harmony.
Tips for Perfection 🧑🍳
- Use a mandolin to slice cucumbers paper-thin for elegance and texture.
- Chill the shell before baking to prevent shrinkage.
- Glaze the strawberries with a touch of warmed apricot jam for a patisserie-worthy sheen.
- Assemble close to serving time for maximum freshness.
When to Serve It 🌞
Perfect for summer brunches, garden parties, or as a refined finale to a dinner with friends. Its jewel-like finish makes it photogenic, while the unexpected pairing sparks conversation — and delight.
The Flavor Experience ✨
Cool cucumber ribbons meet juicy strawberries; the buttery crust shatters against the creamy almond base; basil perfumes the finish with an herbal note that lingers. Each slice feels fresh, bold, and beautifully French — a showstopper that proves innovation can taste as good as it looks.
Enjoy this Strawberry–Cucumber Basil Tart chilled, with a glass of sparkling water or rosé for the ultimate summer pairing. 🍓🥂
Strawberry–Cucumber Basil Tart (Fresh & Bold)
RecipeShare Test KitchenGolden sweet pastry with an almond–cream cheese filling, crowned with strawberries, cucumber ribbons, and basil—surprisingly harmonious, bright, and elegant.
Chef's Tips
Keep the cucumber skin on for colour and snap; slice paper-thin on a mandolin.
Bake the filling until edges set but the centre still has a slight wobble.
Brush the cooled shell with a thin layer of melted white chocolate to keep it crisp.
Lightly glaze strawberries with warmed apricot jam for shine and to slow weeping.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
USMetric
Sweet Pastry
Almond–Cream Cheese Filling
Topping & Assembly
Instructions
Make the Sweet Pastry
- 1
Whisk icing sugar and softened butter until creamy; beat in egg.
- 2
Add flour and salt; mix just until a smooth dough forms. Wrap and chill 1 hour.
- 3
Heat oven to 210°C/410°F. Roll pastry 3 mm thick between baking papers.
- 4
Butter a 28 cm tart mould, line with pastry, dock with a fork, and chill 10 minutes.
- 5
Blind-bake 10 minutes at 210°C/410°F. Cool on a wire rack.
Make the Almond–Cream Cheese Filling
- 1
Cream butter and sugar to a paste.
- 2
Beat in almond meal, then the egg.
- 3
Mix in lemon zest, cream cheese, and finally flour until homogeneous. Chill briefly.
Bake the Filled Tart
- 1
Spread filling into cooled shell. Bake 15–20 minutes at 210°C/410°F; edges set, centre still slightly soft.
- 2
Cool completely in the tin on a rack.
Finish & Serve
- 1
Hull and halve strawberries. Slice cucumber into thin ribbons (keep the skin).
- 2
Optional: warm apricot jam and lightly brush strawberries for shine.
- 3
Arrange strawberries and cucumber to create height and texture. Scatter whole and torn basil leaves on top.
- 4
Serve the same day for best texture; keep chilled and consume within 24 hours.
Comments & Reviews
Sofia
10/12/2025
I glazed the strawberries and it looked patisserie-level. Big hit at brunch.
Rafael
10/12/2025
Kept the centre just wobbly as suggested. Texture was spot on.
Amélie
10/12/2025
Never thought cucumber on a tart would work—so refreshing with the basil!
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 1 slice (1/12 tart)
Calories 330
% Daily Value*
Total Fat 21g27%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 130mg6%
Total Carbohydrates 37g13%
Dietary Fiber 3g11%
Sugars 20g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
Loading...
