Best 2 Strawberry Lemon Curd Tart Recipes
Indulge in a delightful culinary journey with our Strawberry Lemon Curd Tart, a symphony of sweet and tangy flavors that will tantalize your taste buds. This delectable treat combines a buttery shortbread crust with a velvety smooth lemon curd filling and a vibrant strawberry topping, resulting in a textural and flavorful masterpiece.
The Strawberry Lemon Curd Tart recipe provides step-by-step instructions for creating this stunning dessert. Additional recipes included in the article offer variations on the classic tart, such as a No-Bake Strawberry Lemon Curd Tart for those who prefer a quick and easy option, and a Vegan Strawberry Lemon Curd Tart for those with dietary restrictions.
For those seeking a gluten-free alternative, the Gluten-Free Strawberry Lemon Curd Tart recipe offers a delightful solution without compromising on taste. And for those who love the combination of strawberries and chocolate, the Strawberry Chocolate Lemon Curd Tart recipe is a must-try, featuring a rich chocolate ganache layer that complements the tartness of the lemon curd.
Whether you're a seasoned baker or a beginner in the kitchen, our Strawberry Lemon Curd Tart recipes cater to all skill levels. With detailed instructions, helpful tips, and stunning visuals, these recipes will guide you in creating a dessert that is not only delicious but also visually appealing. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving for more.
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 perfect curd texture, stir continuously until thickened and smooth.
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a tart pan, you can use a 9-inch pie plate.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- You can also freeze the tart for up to 2 months. To freeze, wrap the tart tightly in plastic wrap and then aluminum foil. Place the tart in a freezer-safe bag and freeze for up to 2 months. To serve, thaw the tart overnight in the refrigerator or at room temperature for several hours.
Conclusion:
This strawberry lemon curd tart is the perfect dessert for any occasion. It's easy to make and absolutely delicious. The sweet and tangy curd filling pairs perfectly with the buttery crust and fresh strawberries. This tart is sure to be a hit with everyone who tries it.
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