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Dessert

Strawberry ‘Cream’ Tart

A tart with a tofu-based strawberry cream filling in a pastry crust.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Vanilla and strawberry are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,385 recipes. Both carry p-vinylguaiacol, which smells spicy, fruity. The science ↓

Strawberry ‘Cream’ Tart

Oven375°F, then 350°F

Ingredients

Directions

Make the crust

  1. Preheat oven to 375°F.

  2. In a food processor, combine flour and salt and pulse to mix.

  3. Add margarine and process until mixture resembles coarse crumbs.

  4. With the machine running, add water 1 tablespoon at a time and process until dough forms a ball.

  5. Turn dough out onto a lightly floured work surface.

  6. Using a rolling pin, roll dough into a 10‑inch circle.

  7. Line a 9‑inch tart pan with the dough.

  8. Prick the bottom of the pastry several times with a fork.

  9. Bake until just lightly browned, about 10 minutes.

  10. Remove to a wire rack and set aside.

Make the filling

  1. Reduce oven temperature to 350°F.

  2. In a food processor, combine tofu, sugar, and vanilla and process until well blended.

  3. Pour the mixture into the baked crust.

  4. Bake until the tofu mixture is set, about 30 minutes.

  5. Remove to a wire rack to cool.

Top and serve

  1. Arrange strawberry slices on top of the pie in a circular pattern until the entire surface is covered.

  2. Purée preserves in a blender or food processor and brush over the strawberries.

  3. Chill at least 1 hour before cutting into wedges and serving.

Nutrition, whole recipe (rough)

862Calories
22 gProtein
32 gFat
122 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot in our table0
Safflowernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + strawberrytop 1% of all pairs
    Smell alikemoderate
    Cooked together1,385 recipes

    Shared aroma: p-vinylguaiacol (spicy, fruity).

  2. Flour + tofutop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Tofu + safflowertop 10% of all pairs
    Smell alikemoderate
    Cooked together12 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Flour + safflowertop 12% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the gluten network that gives the tart crust its structure.
Margarine
Adds fat that keeps the crust tender and flaky as it bakes.
Silken tofu
Provides the body of the custard-like filling, setting it smooth and creamy when baked.
Sugar
Sweetens the filling and helps it stay soft and smooth.
Fresh strawberries
Supply the fresh fruit flavour and bright colour on top of the tart.
Strawberry preserves
Add sweetness and a glossy glaze that holds the berries in place.

The step that matters

Baking the tofu filling until set. Silken tofu sets as it heats and then firms as it cools. Baking until just set, not longer, keeps the filling smooth and prevents it from turning dry, grainy, or cracked.

Swap the strawberry

How well each one fits the dish's main ingredients (flour, tofu, sugar, vanilla, safflower):

  1. Coconutfits better
  2. Avocadofits better
  3. Limefits better
  4. Strawberrythe original

Fit is the average pairing score against flour, tofu, sugar, vanilla, safflower. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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