This picture-perfect tart is filled with lemon cream and topped with fresh strawberries in a beautiful rose pattern.
This elegant and delicious dessert is made with sun-kissed sweet strawberries beautifully arranged on top, over a lemony and velvety custard cream (crema pasticcera), and a buttery and crumbly cookie crust (pasta frolla) at the bottom.
So delicious and pretty – a sure show-stopper! 
The recipe takes a few different, easy steps. From the custard cream which only takes a few minutes to cook (plus an hour to cool down) to the basic, made-from-scratch tart shell, which can be baked ahead of time.
The best part … the strawberries on top! Cut them REALLY thin, and line them up, starting from the edges, moving to the center, in an amazing looking spiral.Make sure to look at the video below to see how I’ve done it, with a easy and simple trick. This part is the most fun, but it can be a little time consuming.
The result?! Simply mesmerizing. Take a look!
Click here for the crust recipe.
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Strawberry and Lemon Cream Tart
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A vibrant tart with a buttery crust, tangy lemon cream, and fresh strawberries. Perfect for a summer dessert!
Ingredients
- 10 fl oz (300 ml) milk
- 1/2 lemon (peel in one piece, and juice)
- 2 egg yolks
- 1/2 cups (100 gr) sugar
- 3 tbsp (30 gr) flour
- 4 fl oz (120 ml) whipping cream
- 1 lbs (450 gr) strawberries
Instructions
- For the custard cream:
- In a small pan (or microwave), add the milk and the zest of half a lemon (cut in one piece). Warm until almost boiling.
- In another small pan, whisk the egg yolks with the sugar until light and fluffy.
- Add the flour and mix.
- Add the juice of half a lemon and whisk.
- Remove the lemon peel from the hot milk and gradually add it to the egg mixture while whisking.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken; be careful not to let it stick to the bottom.
- Lower the heat and cook for two more minutes, or until the desired thickness is reached.
- Pour the cream into a glass bowl and let it cool. Cover with plastic wrap and refrigerate for at least one hour.
- For the crust:
- Preheat the oven to 350°F (175°C).
- In a mixer, add all crust ingredients and mix, starting with one tablespoon of milk. Add more milk if necessary.
- Mix until the dough forms a ball.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
- Grease an 11-inch (28 cm) tart pan with butter and flour.
- Roll the dough into a 13-inch diameter circle.
- Transfer to the pan, using the rolling pin to help. Do not stretch it.
- Use your thumb to even the edge, removing any extra dough.
- Bake the empty crust at 350°F (175°C) for 15 minutes. Remove pie weights and bake for 10 more minutes, or until slightly golden.
- Let the crust cool.
- Whip the whipping cream and fold it into the cold custard cream.
- Spread the cream over the crust.
- Slice the strawberries in half lengthwise, then cut each half into thin slices. Fan out the slices.
- Arrange the strawberry slices on the tart, starting from the outer edge, placing the first slice of the next strawberry behind the last slice placed.
- Work around the tart in a spiral until you reach the middle.
- Store in the refrigerator. Best served the same day.
Notes
- For a smoother lemon curd, strain the cooked custard through a fine-mesh sieve before chilling.
- To make this tart ahead, prepare the crust and lemon cream a day in advance. Assemble and decorate with strawberries just before serving.
- If you don’t have whipping cream, you can substitute with crème fraîche or mascarpone cheese for a slightly richer, less whipped texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
What is the best way to cut the strawberries for the tart?
Cut the strawberries really thin to create a beautiful rose pattern, starting from the edges and moving towards the center in a spiral.
Can I make the pasta frolla ahead of time?
Yes, you can prepare the buttery and crumbly cookie crust ahead of time and bake it before assembling the tart.
How long should I let the lemon cream cool before adding the strawberries?
Allow the lemon cream to cool for at least one hour before topping it with the fresh strawberries.
