Luscious Strawberry Lemon Curd Tart with Cookie Crust
Indulge in the delightful fusion of fresh strawberries and zesty lemon curd with this elegant tart. The rich, buttery cookie-like crust serves as the perfect base, while the smooth lemon curd adds a tangy sweetness that contrasts beautifully with the natural flavors of the strawberries. This dessert is not only visually stunning, but also incredibly vibrant in flavor, making it a perfect centerpiece for any occasion. Prepare the curd and crust a day or two in advance for a stress-free dessert experience, and finish off with a luscious glaze that enhances the strawberries' color and taste.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Large eggs
2 (beaten)
Granulated sugar
0.5 (in curd)
Fresh lemon juice
3 (tablespoons)
Unsalted butter
0.25 (cubed for curd)
Grated lemon rind
1.5 (teaspoons)
All-purpose flour
1.5 (cups for crust)
Granulated sugar
3 (tablespoons for crust)
Salt
0.25 (teaspoon)
Chilled unsalted butter
0.5 (cut into 1/2 inch cubes for crust)
Chilled whipping cream
2 (tablespoons (more if needed))
Large egg yolk
1
Fresh strawberries
1.5 (quarts, stem ends cut flat)
Strawberry jam
0.5 (cup)
Instructions
1
Start by preparing the lemon curd. In a heavy-bottomed saucepan, whisk together the eggs, sugar, and fresh lemon juice until well combined.
2
Add the unsalted butter and grated lemon rind to the mixture. Place the saucepan over medium heat and continuously stir until the curd thickens to a pudding-like consistency, approximately 8 minutes.
3
Once thickened, transfer the curd to a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or overnight.
4
For the crust, combine the flour, sugar, and salt in a food processor. Pulse briefly for about 5 seconds to mix.
5
Add the chilled butter cubes to the processor. Using the on/off pulse function, blend until the mixture resembles coarse crumbs.
6
Incorporate 2 tablespoons of chilled whipping cream and the egg yolk. Blend until the mixture forms moist clumps, adding more cream by the teaspoon if the dough seems too dry.
7
Form the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
8
If preparing ahead, both the curd and dough can be kept chilled for up to 2 days.
9
To assemble the tart, roll out the chilled dough on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan with a removable bottom.
10
Trim the overhanging dough to about 1/2 inch and fold it over to form double-thick sides. Press firmly to secure.
11
Using a fork, pierce the bottom and sides of the crust to prevent bubbling. Place the tart shell in the refrigerator for 1 hour.
12
Preheat your oven to 400°F (200°C). Once preheated, bake the crust for about 20 minutes or until golden brown. If bubbles form, gently press them down with the back of a fork. Allow the crust to cool completely on a wire rack.
13
Spread the chilled lemon curd evenly within the cooled tart shell.
14
Arrange the fresh strawberries upright into the curd, ensuring they are nicely spaced.
15
In a small saucepan, warm the strawberry jam over low heat to thin it out. Once warmed, strain to remove any solids, then brush the glaze over the arranged berries.
16
Chill the completed tart for at least 1 hour or up to 6 hours, allowing the glaze to set.
17
Before serving, gently release the tart from the pan and slice into wedges.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Luscious Strawberry Lemon Curd Tart with Cookie Crust?
It is an elegant dessert featuring a buttery, cookie-like crust filled with tangy lemon curd and topped with fresh strawberries and a jam glaze.
How do I prepare the lemon curd for this recipe?
Whisk eggs, sugar, and lemon juice in a saucepan, add butter and lemon rind, then stir over medium heat for about 8 minutes until thickened.
How long should the lemon curd chill?
The lemon curd should be chilled in the refrigerator for at least 2 hours or overnight before using.
Why should I cover the lemon curd with plastic wrap?
Covering the surface of the curd with plastic wrap prevents a skin from forming as it cools.
What ingredients are needed for the cookie crust?
The crust requires all-purpose flour, granulated sugar, salt, chilled unsalted butter, chilled whipping cream, and a large egg yolk.
How do I mix the dough for the crust?
Use a food processor to pulse the dry ingredients, then add butter cubes until coarse crumbs form, and finally blend in the cream and egg yolk.
What should I do if the crust dough is too dry?
If the dough seems too dry to form moist clumps, you can add more chilled whipping cream one teaspoon at a time.
How long does the crust dough need to refrigerate?
The dough should be formed into a disk, wrapped in plastic, and refrigerated for at least 1 hour.
Can I make the components of this tart in advance?
Yes, both the lemon curd and the tart dough can be prepared and kept chilled for up to 2 days ahead of time.
How large should I roll out the tart dough?
Roll the chilled dough on a lightly floured surface to a 13-inch round to fit the tart pan.
What type of tart pan is best for this recipe?
A 9-inch tart pan with a removable bottom is recommended for easy serving.
How do I form the sides of the tart crust?
Trim the overhanging dough to 1/2 inch, then fold it over to create double-thick sides and press firmly to secure them.
Why do I need to pierce the crust with a fork?
Piercing the bottom and sides of the crust with a fork prevents it from bubbling up while baking.
What is the oven temperature for baking the crust?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the crust bake?
The crust should be baked for approximately 20 minutes or until it turns golden brown.
What if bubbles form in the crust during baking?
If bubbles appear, gently press them down using the back of a fork while the crust is still in the oven.
Should the crust be hot when I add the lemon curd?
No, the baked crust must be allowed to cool completely on a wire rack before spreading the lemon curd inside.
How do I prepare the strawberries for the topping?
Use 1.5 quarts of fresh strawberries and cut the stem ends flat so they can stand upright.
How should the strawberries be arranged?
Arrange the strawberries upright into the lemon curd, spacing them nicely across the entire surface.
How do I make the strawberry glaze?
Warm 1/2 cup of strawberry jam over low heat to thin it, then strain out any solids.
How is the glaze applied to the tart?
Use a brush to gently apply the strained strawberry glaze over the arranged berries.
How long should the finished tart chill before serving?
Chill the completed tart for at least 1 hour or up to 6 hours to allow the glaze to set.
How do I serve the tart?
Gently release the tart from the pan and slice it into wedges for serving.
How many eggs are used in total for the whole recipe?
The recipe uses 2 whole large eggs for the curd and 1 large egg yolk for the crust.
What type of butter should I use for the curd?
You should use 1/4 cup of unsalted butter, cubed, for the lemon curd portion.
Is fresh lemon juice necessary?
Yes, using 3 tablespoons of fresh lemon juice and grated lemon rind provides the best zesty flavor.
What tags are associated with this recipe?
The recipe is tagged with tart, dessert, strawberry, lemon curd, elegant, baking, fresh fruit, summertime, and delicious.
How many quarts of strawberries are needed?
The recipe requires 1.5 quarts of fresh strawberries.
How much sugar is used in the crust?
The cookie-like crust uses 3 tablespoons of granulated sugar.
What makes the crust have a cookie-like texture?
The combination of butter, sugar, flour, and egg yolk processed into a dough creates a rich, cookie-like base.