Strawberry Lemon Tart. Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. This lemon tart is a wide variation on that recipe made with more of a cookie tasting crust and topped with a delicious strawberry pie filling. These were gone before the chocolate ganache-covered.
I will say there is a lot of butter in this tart, almost like Love how this Gluten Free Strawberry Lemon Bakewell Tart turned out. Then enjoy this wonderful strawberry and lemon tart. An elegant tart with a cookie-like crust. You can have Strawberry Lemon Tart using 14 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Strawberry Lemon Tart
- Prepare of TART BASE:.
- Prepare 250 g of cake flour.
- You need 125 g of unsalted butter (cold, diced).
- Prepare 90 g of icing sugar.
- You need 1 of egg (cold).
- You need 1 of lemon zest.
- You need 1/4 tsp of salt.
- You need of LEMON FILLING:.
- Prepare 4 of eggs.
- It’s 115 of caster sugar.
- It’s 1-2 of lemons (zest and juice).
- You need 130 of double cream (35%fat).
- You need of OTHERS:.
- Prepare of Strawberry for topping.
Strawberries, raspberries is a summer classic with a shortcrust pastry case and rich, creamy topping. Freeze the extra cookies and repeat the dessert idea the following week. For an even easier dessert, purchase bakery sugar cookies instead of baking them yourself. To serve: Halve or quarter the strawberries and pile on top of the tart.
Strawberry Lemon Tart instructions
- Make the tart base. Combine flour, sugar and salt (food processor)..
- Rub the cold, diced butter into the flour until breadcrumbs-like (food processor-15 pulses)..
- Add egg and lemon zest (food processor-10 seconds)..
- Turn dough to a lightly floured surface and firm into a ball (don't knead)..
- Wrap with plastic wrap and chill on the fridge min. 1 hour..
- Prepare the lemon filling. Whisk the egg and sugar..
- Add the lemon zest and juice. Mix well..
- Add the cream and chill in the fridge until it's ready to use..
- After 1 hour. Prepare a floured surface and wrap your rolling pin with cling wrap. And ready to roll..
- Roll the rested pastry to the thickness 0.5-1 cm, cut round (can use mug) then place gently to the mould..
- Use a fork and poke some holes of the bottom it..
- Preheat oven 180° C and bake the tart base for 15 minutes..
- Pour the lemon filling and bake again at 150°C for 20 minutes..
- Remove from the oven and leave to cool to room temperature..
- Put strawberry as topping and ready to serve..
Dust with icing sugar to serve. This Vegan Strawberry Lemonade Tart is a no-bake, gluten-free and paleo recipe made with loads of fresh strawberries and lemons. The scrumptious agar-thickened filling plays perfectly with the. Sumptuous Strawberry And Lemon Curd Tart. Whizz up a citrusy strawberry tart filling and then bake it in a crisp, sweet pastry case.
