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Strawberry Tart with Lemon Cream

A comforting dessert featuring a tender buttery base and silky lemon cream topped with fresh strawberries, perfect for sharing at family gatherings and potlucks.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart Base
  • 1 large egg
  • 80 g sugar
  • 100 ml seed oil
  • to taste grated lemon zest
  • 250 g flour
  • 1 teaspoon baking powder (optional)
For the Lemon Cream Filling
  • 500 ml milk
  • to taste lemon zests
  • 2 large eggs
  • 50 g cornstarch
  • to taste sugar
  • to taste strawberries (cut into pieces)

Method
 

Preparation of Tart Base
  1. In a bowl, combine the egg with the sugar and mix until well combined.
  2. Add the seed oil and grated lemon zest, then continue mixing.
  3. Incorporate the flour little by little and work the dough only as needed, until you get a soft and homogeneous ball.
  4. If you want a slightly softer texture, also add the teaspoon of baking powder.
  5. Wrap the dough in plastic wrap and put it in the refrigerator for about 30 minutes.
Preparation of Lemon Cream
  1. Pour the milk into a small saucepan with the lemon zests and heat it over low heat without boiling. Let it infuse for a few minutes.
  2. In a bowl, beat the 2 eggs with sugar, then add the cornstarch and mix well until you get a smooth, lump-free mixture.
  3. Strain the hot milk, pour a part of it over the egg mixture, stirring immediately, then transfer everything back to the saucepan.
  4. Cook over low heat, stirring continuously, until the cream thickens.
  5. Transfer the cream to a bowl and cover it with plastic wrap touching the surface. Let it cool completely.
Assembly and Baking
  1. Take the pastry dough from the refrigerator, roll out a portion and line a tart pan, either buttered or lined with parchment paper. Prick the bottom with a fork.
  2. Pour the cold cream into the crust and evenly distribute the sliced strawberries on top.
  3. With the remaining dough, create a lattice or decorations over the filling. Seal the edges well.
  4. Bake in a preheated static oven at 180 degrees C for about 35-40 minutes, until the surface is lightly golden.
  5. Let the tart cool completely before cutting it.
  6. Optionally, finish with a light dusting of powdered sugar.

Notes

Serve this tart at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes a delightful addition.