Strawberry Lemon Tart
Strawberry Lemon Tart

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, strawberry lemon tart. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. In this video, you will see how to make a Strawberry Lemon Tart. Check out my channel for more Amazing Recipes.

Strawberry Lemon Tart is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Strawberry Lemon Tart is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook strawberry lemon tart using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Lemon Tart:
  1. Take TART BASE:
  2. Prepare 250 g cake flour
  3. Take 125 g unsalted butter (cold, diced)
  4. Get 90 g icing sugar
  5. Get 1 egg (cold)
  6. Prepare 1 lemon zest
  7. Get 1/4 tsp salt
  8. Get LEMON FILLING:
  9. Prepare 4 eggs
  10. Prepare 115 caster sugar
  11. Get 1-2 lemons (zest and juice)
  12. Prepare 130 double cream (35%fat)
  13. Prepare OTHERS:
  14. Get Strawberry for topping

You'll love this strawberry lemon tart if you like healthy desserts! This tart is a combination of almonds, lemons, strawberries, coconut oil, and honey. The crust is sweetened with coconut sugar. 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.

Instructions to make Strawberry Lemon Tart:
  1. Make the tart base. Combine flour, sugar and salt (food processor).
  2. Rub the cold, diced butter into the flour until breadcrumbs-like (food processor-15 pulses).
  3. Add egg and lemon zest (food processor-10 seconds).
  4. Turn dough to a lightly floured surface and firm into a ball (don't knead).
  5. Wrap with plastic wrap and chill on the fridge min. 1 hour.
  6. Prepare the lemon filling. Whisk the egg and sugar.
  7. Add the lemon zest and juice. Mix well.
  8. Add the cream and chill in the fridge until it's ready to use.
  9. After 1 hour. Prepare a floured surface and wrap your rolling pin with cling wrap. And ready to roll.
  10. Roll the rested pastry to the thickness 0.5-1 cm, cut round (can use mug) then place gently to the mould.
  11. Use a fork and poke some holes of the bottom it.
  12. Preheat oven 180° C and bake the tart base for 15 minutes.
  13. Pour the lemon filling and bake again at 150°C for 20 minutes.
  14. Remove from the oven and leave to cool to room temperature.
  15. Put strawberry as topping and ready to serve.

These were gone before the chocolate ganache-covered. We served this strawberry covered tart as the gluten-free option when Lucas's pals came over for Lemon curd. Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of. This super-simple lemon and strawberry tart is a delicious, light and fresh dessert that will WOW most everyone. Beat eggs with remaining sugar and lemon juice.

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