Best 2 Lemon Curd Strawberry Tart Recipes
Indulge in a delightful symphony of flavors with our Lemon Curd Strawberry Tart, a captivating dessert that tantalizes the senses. This exquisite tart features a crisp and buttery crust filled with a velvety smooth lemon curd, topped with an array of fresh, juicy strawberries. Each bite offers a perfect balance of tangy sweetness, complemented by the delicate aroma of lemon zest.
For those who prefer a classic indulgence, our Traditional Strawberry Tart recipe delivers a timeless treat. This delectable tart boasts a flaky, golden crust brimming with a luscious strawberry filling, adorned with a glossy glaze that adds an extra touch of sweetness.
If you're seeking a healthier alternative, our No-Bake Strawberry Tart is the perfect choice. This guilt-free delight features a wholesome oat-based crust and a creamy strawberry filling made with fresh fruit and Greek yogurt. It's a perfect treat for those with dietary restrictions or those simply seeking a lighter dessert option.
And for those who love a touch of elegance, our Strawberry Tart with Pistachio Crust takes the classic strawberry tart to the next level. This sophisticated dessert showcases a vibrant pistachio crust, filled with a luscious strawberry filling and topped with fresh strawberries and pistachios. Its visually stunning appearance is sure to impress your guests.
LEMON-CURD STRAWBERRY TART
Steps:
- Make lemon curd:
- In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
- Make shell:
- In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
- Preheat oven to 375°F.
- On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
- Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
- Assemble tart:
- Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
- Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.
STRAWBERRY LEMON CURD TART
This is an elegant tart with a cookie like crust. make the curd and dough a day or two in advance and complete with beautiful strawberries glazed with jam.
Provided by MarieRynr
Categories Tarts
Time 3h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
- Add butter and lemon peel.
- Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
- Transfer to a small bowl.
- Press plactic wrap onto surface of curd and chill at least 2 hours.
- For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
- Add butter; using on/off turn, blend until mixture resembles coarse meal.
- Add 2 TBS cream and egg yolk.
- Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
- GAther dough into ball; flatten into a disk.
- Wrap and chill 1 hour.
- (Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
- Transfer dough to 9 inch diameter tart pan with removable bottom.
- Trim overhang to 1/2 inch.
- Fold overhang in and press firmly, dorming double thick sides.
- Pierce crust all over with fork; refrigerate 1 hour.
- Preheat oven to 400*F.
- Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
- Cool crust completely on rack.
- Spread curd in crust.
- Stand berries in curd.
- Strain jam into saucepan; warm briefly to thin.
- Brush jam over berries.
- Chill tart until glaze sets, at least 1 hour and up to 6 hours.
- Release tart from pan and serve.
Tips:
- For the best flavor, use fresh lemons and strawberries.
- Make sure the butter and cream cheese are softened before using so that they blend smoothly.
- If you don't have a food processor, you can use a blender to make the crust.
- If you don't have a tart pan, you can use a 9-inch pie plate instead.
- To prevent the crust from getting soggy, pre-bake it for 10 minutes before filling it.
- Let the tart cool completely before serving so that the filling has time to set.
Conclusion:
This lemon curd strawberry tart is a delicious and refreshing dessert that is perfect for any occasion. The sweet and tangy lemon curd filling pairs perfectly with the fresh strawberries and buttery crust. This tart is sure to be a hit with everyone who tries it!
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