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.
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Saimoun Islam
[email protected]This tart is a bit too sweet for my taste, but it's still very good.
Theresa Reading
[email protected]I've never made a tart before, but this recipe made it seem easy. I'm definitely going to try it.
Naveed's channel
[email protected]This tart is so delicious! I'm so glad I found this recipe.
Phoenix Thompson
[email protected]I'm allergic to strawberries. Can I substitute another fruit, like raspberries or blueberries?
Kafayat Lawal
[email protected]This tart is the perfect summer dessert. It's light, refreshing, and bursting with flavor.
Christian Gonzalez
[email protected]I'm not sure what went wrong, but my tart turned out really runny. Any suggestions?
jordan mikeal junior
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
sleyn bryan
[email protected]I'm having a hard time finding fresh strawberries right now. Can I use frozen strawberries instead?
Aazee Azhar
[email protected]This tart is absolutely gorgeous! I can't wait to dig in.
Abdo LeMajestic
[email protected]The lemon curd filling is a bit too tart for my taste, but I love the strawberry topping.
TRUST WORTHY
[email protected]I'm not a baker, but this recipe was so easy to follow. I'm so proud of how my tart turned out!
Christine Mutua
[email protected]This tart is the perfect dessert for any occasion. It's light and refreshing, but still decadent enough to satisfy a sweet tooth.
hobis_ wifi7591
[email protected]I love how versatile this recipe is. I've made it with different fruits, like raspberries and blueberries, and it's always delicious.
Inga Beck
[email protected]This tart was so easy to make and it turned out so impressive! My friends and family raved about it.
Sojib Sojib
[email protected]The crust was a bit too crumbly for my taste, but the filling was divine! I'll definitely be making this tart again, but I'll use a different crust recipe.
J Cooks
[email protected]I'm not usually a fan of lemon curd, but this tart changed my mind. The balance between the tartness of the lemon and the sweetness of the strawberries was perfect.
Timothy Ofili
[email protected]This tart was a delightful explosion of flavors! The lemon curd was tangy and sweet, while the strawberries added a burst of freshness. The crust was buttery and flaky, providing the perfect base for the filling.