Lemon and strawberry tart

Hello my dearest followers and new followers, this is a perfect treat for Mother’s Day. My lemon and strawberry tart.

Short crust pastry:

  • 333 gr flour
  • 220 gr butter (Soft)
  • 115 gr sugar
  • 1 gr salt
  • Lemon, orange zest
  • 1 vanilla beans
  • 1 egg + 1 egg yolk.

Mix the flour and the butter until the mixture becomes very sandy. At this point Add the salt and a teaspoon of bicarb soda.

Mix eggs, sugar, citrus zest and vanilla slightly with a spoon. Set aside.

Add the eggs mixture into the sandy flour mix, with your fingers try to push and squeeze the dough together.

Once you achieve a nice smooth mixture wrap it into the cold fridge and let rest for 30-45 minutes.

I suggest to you to do it a day in advance.

Lemon curd

For this amazing lemon curd we will use a quick method. This lemons curd tastes very citrusy and perfect for a after meal or snack tart.

  • Lemon juice 300g
  • Lemon zest of 4 lemons
  • Sugar 200 gr
  • 4 eggs
  • 5 egg yolks
  • 3 gr salt
  • 310 gr butter

Simply to do, mix all ingredient together and put them in a bowl glass or ceramic bowl, place the bowl onto a simmering pot of water and start mixing the curd with your whisk.

Bring it slightly to the boil and set to cool down in another glass or ceramic bowl with a layer of cling wrap just attached to the curd.

This step is necessary to overcome the thick skin that usually happens if you don’t cover the curd or cream patisserie as soon as you want to cool it down.

Strawberry coulis

This step is even easier, and quicker.

Put into a small sauce pan:

    200 gr of strawberries
    55 gr sugar
    75 gr orange juice.

Now bring to boil and bled everything just with a teaspoon of olive oil.

To assemble the tart Is simple:

Blind bake the tart shell with some little weight on top.

Let them cool down and add the lemon curd and to top it off, pour some strawberry coulis and some freshly sliced strawberries.

If you want to burn the merengue, just prepare a French merengue mixing 50 gr of egg whites, a pinch of salt and 100 gr of sugar. Whip it until it is firm and with the aid of a piping bag, garnish it as you want.

Enjoy this beauty and leave a feedback down below.

With love, take care

Giuseppe

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