Strawberry Lemon Tart Recipe
Calories: 220kcal
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour – the base of all buttery goodness
- ½ cup unsalted butter – cold and cubed because soft butter is for cookies, not tarts
- ¼ cup sugar – just a touch of sweetness
- 1 –2 tbsp cold water – to bring it all together
- For the Lemon Filling:
- 1 cup fresh lemon juice – tangy magic
- 1 tbsp lemon zest – optional but makes flavor pop
- ¾ cup sugar – balances the tartness
- 3 large eggs – the glue that holds your tart dreams together
- ¼ cup heavy cream – silky smooth finish
- For the Topping:
- 1 cup fresh strawberries – sliced or chopped
- Fresh mint leaves – a few sprigs for garnish
Instructions
- Make the Crust
- Mix flour and sugar in a bowl. Cut in cold butter until crumbly. Add cold water, 1 tbsp at a time, until dough holds together. Press into a tart pan and chill for 15–20 minutes.
- Blind Bake the Crust
- Preheat oven to 350°F (175°C). Line the crust with parchment and fill with pie weights or beans. Bake 15 minutes, remove weights, bake another 5–7 minutes until lightly golden.
- Prepare Lemon Filling
- Whisk eggs and sugar until smooth. Add lemon juice, zest, and cream. Pour into pre-baked crust.
- Bake the Tart
- Bake 20–25 minutes, until filling is set but still slightly jiggly in the center. Let cool to room temp, then chill in fridge for at least 1 hour.
- Add Strawberries & Mint
- Top tart with fresh strawberries and a few mint leaves just before serving. Slice and serve!