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Strawberry Lemon Tart with Cream
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Strawberry Lemon Tart with Cream
Indulge in the sweet and tangy flavors of this Strawberry Lemon Tart with Cream. A buttery pastry crust is filled with a zesty lemon curd and topped with a layer of whipped cream and fresh strawberries. Perfect for warm weather gatherings, this tart is sure to impress with its vibrant colors and refreshing flavors.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Eggs, Dairy, Gluten
Ingredients
2 1/4 cups
All-purpose flour
300 Calories
1/2 cup
Confectioners' sugar
100 Calories
1/2 cup
Unsalted butter, chilled and cut into small pieces
100 Calories
1/2 cup
Granulated sugar
100 Calories
2
Egg yolks
10 Calories
2 tablespoons
Lemon juice
10 Calories
1 teaspoon
Lemon zest
0 Calories
1 cup
Heavy cream
50 Calories
1 cup
Whipped cream
50 Calories
2 cups
Fresh strawberries, hulled and sliced
50 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2
Press the mixture into a 9-inch (23cm) tart pan with a removable bottom. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes.
3
Remove the parchment paper and pie weights or dried beans and bake for an additional 5-7 minutes, or until the crust is lightly golden. Allow the crust to cool completely.
4
In a medium saucepan, whisk together the granulated sugar, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
5
Strain the lemon curd through a fine-mesh sieve into a bowl and whisk in the lemon zest. Allow the curd to cool to room temperature.
6
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cooled lemon curd until well combined.
7
Spread the lemon curd mixture into the cooled tart crust and top with the sliced strawberries. Refrigerate for at least 30 minutes before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif