Strawberry Tart with Heavenly Lemon Cream

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Sweet treats again at my place, and it will probably stay that way for a while, because there's so much fruit around. But in the coming days there will definitely be something for those who like something stronger, too. And if you love strawberries as much as I do, I invite you to try my other strawberry recipes, which you'll find HERE. There will be even more of them soon.

strawberry tart with lemon cream

Today's recipe is one of those I didn't wait long to try. And I don't regret it one bit. Well, maybe my hips will regret it just a little, because I made this tart twice in 3 days, since M. kept asking for another serving. And how can you say no to your husband when he asks so nicely?

The delicate lemon cream is so "addictive" that you just can't stop eating this tart. It begs for seconds. Just like dawny_basik, who is the author of the recipe, I can't wait to make it with blueberries. It will be wonderful. For now I had it with strawberries and currants, because the currants have already shown up in my garden.

In making the tart, I only changed the order of the steps, because it was more convenient for me that way. The author used strawberries macerated in a syrup mixed with strawberry liqueur, which surely added more flavor to the tart, but because of the kids I skipped the macerating and arranged the strawberries just as nature made them.

strawberry tart with lemon cream

Ingredients:

(I used a 23 cm tart pan)

Dough:

• 175 g all-purpose flour
• 100 g butter
• 1 tsp powdered sugar
• a pinch of salt
• 1 egg yolk
• 2 tbsp cold water

Cream:

• 2 large eggs
• 75 g sugar
• juice of 1 large lemon
• 100 g butter

For topping:

• about 400 g strawberries

Combine all the dough ingredients and quickly knead into a shortcrust dough. My food processor did it for me. Press the dough into the tart pan and put it in the refrigerator for 30 minutes.

Meanwhile, make the cream. Toward the end of making the cream, you can preheat the oven to 190°C (375°F).

Whisk the eggs with the sugar over a double boiler until you get a fluffy mixture. Add the lemon juice and the butter cut into cubes. Keep whisking until the mixture thickens and has the consistency of a cream (but it shouldn't get really thick like, for example, pudding). Set aside to cool and cover until the crust is ready.

Prick the chilled dough in several places with a fork, line it with parchment paper and fill with dried peas or beans to weigh it down (to keep the crust from puffing up). Bake for 15 minutes, then remove the paper with the peas and bake for another 10 minutes. Take it out of the oven and let it cool. While the crust is cooling, prepare the strawberries (wash, dry and hull them). Once the crust is cold, spread the cream over it and top with the strawberries.

Enjoy!

strawberry tart with lemon cream