Ready to wow your guests with a silky, fruit-forward treat? This strawberry wine tart marries a buttery cookie crust with a cloud-like filling and a ruby-red wine glaze that tastes as elegant as it looks.
Ingredients for the strawberry wine tart:
- 14 oz Maria-style cookies (or graham crackers);
- 1 cup (2 sticks) unsalted butter, cold and cubed;
- 1¾ lb fresh strawberries, hulled and halved;
- ½ can (7 oz) sweetened condensed milk;
- 1 cup heavy cream, whipped to soft peaks;
- 1 envelope (0.25 oz) unflavored gelatin;
- ½ cup granulated sugar;
- 1 cup fruity red wine (Merlot or Pinot);
- 2 cinnamon sticks.
How to make the strawberry wine tart:
- Pulse the cookies in a food processor until fine crumbs form. Add butter and pulse again until the mixture clumps together when pinched;
- Press the crumbs evenly into the base and sides of a 9-inch springform pan. Chill 15 min, then blind-bake at 350 °F for 12 min until lightly golden; cool completely;
- Sprinkle gelatin over 2 Tbsp cold water; let bloom 5 min, then melt gently in the microwave 10-15 sec;
- Fold condensed milk, gelatin and half of the strawberries (reserve the prettiest ones for topping) into the whipped cream;
- Pour the filling into the cooled crust, smooth the top and refrigerate at least 4 h (overnight is best) until set;
- For the glaze, simmer wine, sugar, cinnamon and remaining chopped strawberries 12-15 min until thick and jammy; cool completely;
- Remove tart ring, spoon the wine glaze over the top and decorate with reserved berries;
- Chill another 30 min, slice cold and serve.
Mix-ins & swaps:
Try cherries, blackberries or blueberries in place of strawberries—same method, equally stunning.
Fun pie facts:
In the U.S. we call this a “tart,” while in Portugal the word “torta” refers to a rolled cake and these open-face desserts are called “tartes.” Sweet tarts can be filled with apples, pumpkin, lemon or peaches; savory versions star chicken, shrimp or beef.
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