Description
A vibrant tart with a buttery crust, tangy lemon cream, and fresh strawberries. Perfect for a summer dessert!
Ingredients
Units
Scale
- 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