Strawberry and Lemon Cream Tart
Recipe Type: Dessert
Prep Time: 
Total Time: 
Serves: 11 inch (28 cm) tart, about 8 servings
For the crust:
  • Click the link above for the recipe.
For the lemon cream:
  • 10 fl oz (300 ml) of milk
  • ½ lemon, peel in one piece, and juice
  • 2 egg yolks
  • ½ cup (100 gr) of sugar
  • 3 tablespoons (30 gr) of flour
  • 4 fl oz (120 ml) of whipping cream
  • about 1 lb (450 gr) of strawberries
Let's start with the custard cream.
  1. In a small pan (or microwave) add the milk and the zest of half lemon cut in one piece. Warm up until almost to a boil.
  2. In another small pan, whisk the egg yolks with the sugar until light and fluffy.
  3. Add the flour and mix some more.
  4. Add the juice of half lemon, and whisk.
  5. Remove the lemon peel from the hot milk, and add some at a time in the egg mixture while whisking.
  6. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom.
  7. Lower the flame and cook for only two more minutes or so, until you have the desired thickness.
  8. Pour the cream in a glass bowl and let it cool down. Cover with plastic wrap and refrigerate for at least one hour.
Let's work on the crust.
  1. Preheat the oven to 350° F (175° C).
  2. In your mixer, add all the ingredients for the crust and mix. Start with one tablespoon of milk only. Add more milk if necessary.
  3. Mix until the dough comes together in a ball.
  4. Make the dough into a disc, and wrap in plastic wrap. Refrigerate for at least half hour.
  5. Grease an 11 inch (28 cm) tart pan with butter and flour.
  6. Roll the dough into about a 13 in diameter circle.
  7. Move to the pan, helping yourself with the rolling pin. Don't stretch it out.
  8. Work with your thumb around the edge to make it even, removing any extra dough.
  9. Bake the empty crust at 350° F (175° C) for about 15 minutes. Remove the pie weights and bake for 10 extra minutes or until slightly golden on the edges.
  10. Let the crust cool down.
  11. Whip the whipping cream and fold into the cream (once cold). Spread over the crust.
  12. Slice the strawberries in half, lengthwise. And cut each half of strawberry in thin slices. Fan out the slices, Take each half strawberry, cut in slices and spread out, and place them on the tart, starting from the outer edge.
  13. Add the rest of the slices. Note: the first slice of next strawberry goes BEHIND the last slice you placed.
  14. Work around the tart in a spiral, until you get to the middle.
  15. Store in the refrigerator. Best if served the same day.
Recipe by Honest Cooking by Mercato Fabbrica at