All your favorite Parisian flavors in a no bake dessert! Strawberry Romanoff Tart is a cool, creamy pie that is perfect for summer entertaining.
My love affair with all things French began when I read a book about an American chef traveling in France with a small group of friends. They rented a cottage in the French countryside for one month, and along the way they feel in love with the culture, people and food of France. The book is peppered with funny, heartfelt stories of friendship entwined with simple recipes that celebrate French cuisine shared around a table with laughter, love and lots of wine. It quickly became one of my favorite books, and I reread it at least once a year, usually around Christmas.
Although the author was not a pastry chef, he clearly understood that food doesn’t not need to be complicated to be delicious. One of the signature desserts at his restaurant, Blue Strawbery (yep, only one ‘r’) was strawberries dipped in sour cream and brown sugar. I must admit, it’s one of my favorite desserts as well, and the inspiration behind this Strawberry Romanoff Tart.
French pastries, such as the quintessential strawberry tart, often take a lot of time and effort to prepare. I’m please to tell you this in NOT one of those recipes! All you have to do is crush, whip, fold and refrigerate. Only a few quick steps stand between you a delicious French-inspired dessert, so let’s get to it! Enjoy! 🙂
- 20 Golden Oreos, finely crushed
- 4 TBSP unsalted butter, melted
- 1 lb. ripe strawberries, diced
- 2 TBSP granulated sugar
- 4-6 whole strawberries for garnish (optional)
- 1/2 cup sour cream
- 3 TBSP brown sugar
- 1/2 cup heavy whipping cream
- 2 TBSP powdered sugar
- 1 TBSP brandy OR vanilla extract
- Combine crushed Oreos and melted butter in a bowl.
- Press the mixture into a tart pan.
- Place on a baking sheet and freeze for 15 minutes.
- Dice the strawberries and toss them in 2 TBSP granulated sugar. Refrigerate until ready to serve.
- In a small bowl whisk together the sour cream and brown sugar. Set aside.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip the cream, powdered sugar and vanilla to stiff peaks, about 2-3 minutes on medium high speed.
- Fold in the sour cream mixture with a spatula.
- Fill the tart shell with the filling.
- Freeze for at least one hour and up to three hours.
- Allow tart to sit at room temperature for 15 minutes before removing tart ring.
- Add the strawberry topping and slice with a serrated knife.
- Garnish with whole strawberries and a dusting of powdered sugar (optional).