If you are looking for a really quick and easy but delicious and impressive summer dessert, then look no further, here it is! I made this for the 4th of July. It was a big hit and gone in a flash. I made the cookie crust the night before and then just let everyone assemble their own piece of the tart.

cookie crust

1 cup flour

1/3 cup cornstarch

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 stick (6 tablespoons) butter, softened

1/3 cup sugar

2 egg yolks

1 teaspoon vanilla

whipped cream

1 pint (2 cups) heavy whipping cream

1 – 2 teaspoons vanilla

4 – 6 tablespoons powdered sugar

toppings

1/2 – 1 cup dulce de leche

1 pound strawberries, hulled and sliced

1 For the cookie crust, heat oven to 350.

2 Whisk together flour, cornstarch, baking powder and salt in small bowl.

3 Beat together butter and sugar on medium high until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and gradually mix in flour mixture until combined.

4 Form dough into a disc and roll out between 2 large sheets of parchment paper into an 11″ round, about 1/8″ thick. Peel off and discard top piece of parchment. Slide round on parchment onto baking sheet.

5 Bake until firm to the touch and pale gold around edges, 12 – 16 minutes. Slide off baking sheet and onto cooling rack to cool completely.

6 For the whipped cream, beat cream, vanilla and powdered sugar on high until stiff peaks form.

7 To assemble tart, spread or drizzle dulce de leche over surface of cookie. Spoon whipped cream over dulce de leche then top with strawberries or just cut the cookie into wedges and let everyone top their own piece however they like.

recipe from Epicurious