Strawberry Lemon Tart

strawberry lemon tart
Yields: 8 Servings Prep Time: 3 Hr 30 Mins Cook Time: 25 Mins Total Time: 3 Hr 55 Mins
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This strawberry lemon tart is a celebration of spring flavours. The lemon crust is filled with tart lemon cream and topped decoratively with fresh sliced strawberries. A refreshing and showstopping dessert!


0/17 Ingredients
Adjust Servings
    For the Crust
  • For the Lemon Cream
  • To finish


0/13 Instructions
    For the Crust
  • Beat together butter and sugar until light and fluffy.
  • Add in egg and mix to combine.
  • Add flour, almond flour, salt and lime zest. Beat together until the mixture forms a cohesive ball. (You can also mix by hand with a spatula)
  • Place on some plastic wrap and flatten into a disk. Chill for at least 1 hour.
  • On a floured counter, roll the dough to a roughly 11-inch/27 cm diameter. Place the dough in a 9-inch/23 tart pan with a removable bottom. Press the dough firmly to the bottom and sides of the pan and cut off the excess. Liberally prick the bottom of the tart shell with a fork to prevent it from puffing up during baking. Cover with plastic wrap and chill for 2 hours in the freezer.
  • Preheat the oven to 320F/160C. Place the tart on a baking sheet, remove the plastic wrap and bake until golden, about 25-30 minutes. Allow to cool completely before removing from the pan and adding the filling.
  • For the Lemon Cream
  • In a small bowl, combine gelatine and water. Let sit for 5 minutes.
  • In a medium saucepan, combine 3 eggs plus the leftover egg from the crust, the lemon juice, sugar, salt and lemon zest. Cook over medium heat, whisking constantly until the mixture thickens and just begins to bubble, about 5 minutes. Remove from heat.
  • Whisk in the gelatin until combined.
  • Gradually whisk in the butter until melted and the mixture is homogenous. Pour in a bowl and cover with plastic wrap directly on the surface of the lemon cream. Chill for 3-4 hours until the mixture is set.
  • For Assembly
  • Place tart shell on a serving plate. Spoon the lemon cream in the middle of the tart shell and smooth the top with an offset spatula. Let the cream chill for 2 hours to firm up.
  • Starting with the outer edge. Lay the strawberries around the top with points facing outwards in overlapping circles until the entire surface of the tart is covered. Finish with one whole strawberry in the centre.
  • Heat the strawberry jam in the microwave for 20-30 seconds until it becomes runny. Using a pastry brush, glaze the strawberries with the jam. Sprinkle decoratively with pistachios.

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