Contents
Introduction
Lemon strawberry tarts are a delightful combination of tangy lemon curd and sweet, juicy strawberries nestled in a buttery tart shell. This dessert is perfect for any occasion, leaving your guests craving more. The balance of sweet and tart flavors makes each bite refreshing, and the vibrant colors will brighten up any dessert table.
Detailed Ingredients with measures
For the tart shell:
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– ¼ cup powdered sugar
– 1 egg yolk
– 1-2 tablespoons cold water
For the lemon curd:
– 1 cup granulated sugar
– Zest of 2 lemons
– 4 large eggs
– ½ cup freshly squeezed lemon juice
– ½ cup unsalted butter, cut into pieces
For the topping:
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar (optional, for macerating)
– Mint leaves for garnish (optional)
Prep Time
The preparation time for these lemon strawberry tarts is approximately 30 minutes. This includes making the tart shell and lemon curd.
Cook Time, Total Time, Yield
The cook time for the tart shell is about 15 minutes, and the lemon curd takes an additional 15 minutes to prepare. In total, expect to spend around 60 minutes for this recipe from start to finish. This recipe yields 6 to 8 tarts, depending on your tart shell size.
Detailed Directions and Instructions
Prepare the Tart Shells
Begin by mixing butter and sugar until creamy. Gradually add in flour and salt until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut into circles and fit them into a tart pan. Prick the bottom with a fork to prevent bubbling.
Bake the Tart Shells
Preheat the oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Allow to cool completely.
Prepare the Lemon Curd Filling
In a heatproof bowl, whisk together eggs, egg yolks, sugar, lemon juice, and zest. Place over a pot of simmering water, stirring constantly, until thickened (about 10 minutes). Remove from heat and whisk in butter until smooth. Let cool.
Assemble the Tarts
Once the tart shells and lemon curd are completely cool, fill each shell with the lemon curd. Spread evenly and smooth the top.
Add Strawberries
Slice fresh strawberries and arrange them on top of the filled tarts, making sure they are evenly distributed and visually appealing.
Chill Before Serving
Refrigerate the assembled tarts for at least 1 hour before serving to allow the flavors to meld together.
Notes
Dough Consistency
Ensure the dough is not overworked; it should be crumbly yet cohesive for the best texture.
Lemon Juice Freshness
Use freshly squeezed lemon juice for the most vibrant flavor in the lemon curd.
Serving Suggestions
These tarts can be garnished with additional whipped cream or mint for presentation.
Storage
Store any leftovers in the refrigerator for up to 2 days, but best enjoyed fresh.
Cook techniques
Making the tart shell
The tart shell is a delicate and crispy base for your filling. Use cold butter and handle the dough minimally to ensure a tender crust.
Blind baking
Blind baking involves pre-baking the tart shell without its filling to prevent it from becoming soggy. Use pie weights or dried beans to weigh down the crust during this process.
Preparing the lemon filling
The lemon filling requires careful balancing of flavors. Whisk together eggs, sugar, lemon juice, and zest to create a smooth mixture before pouring it into the pre-baked shell.
Chilling the tarts
After baking, it’s important to chill the tarts to set the filling. This will ensure that the filling is firm and sliceable.
Garnishing with strawberries
Fresh strawberries add color and sweetness. Slice them just before serving to prevent them from becoming mushy or releasing too much juice.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but they may have a different texture. Thaw and drain them properly before use.
How do I store leftover tarts?
Store leftover tarts in the refrigerator, covered with plastic wrap. They are best enjoyed within 2-3 days.
Can I make the tart shell ahead of time?
Yes, the tart shell can be made ahead of time. Just store it in an airtight container at room temperature or refrigerate it if making it a day in advance.
What can I substitute for lemon juice?
You can substitute lemon juice with lime juice for a similar tart flavor, though it will taste slightly different.
Is it necessary to use pie weights for blind baking?
While not strictly necessary, pie weights help maintain the shape of the tart shell and prevent it from puffing up during baking. Alternatively, you can use dried beans or rice.
Conclusion
The Lemon Strawberry Tarts are a delightful combination of tangy and sweet flavors that create a refreshing dessert experience. Their vibrant colors and stunning presentation make them perfect for any occasion, from casual gatherings to elegant celebrations. With a buttery tart crust, luscious lemon filling, and fresh strawberries, these tarts are sure to impress your guests and satisfy your taste buds.
More recipes suggestions and combination
Mixed Berry Tarts
Swap strawberries for a mix of raspberries, blueberries, and blackberries for a vibrant twist on this tart recipe.
Citrus Tart
Experiment with different citrus fruits like orange or lime for a refreshing take on the classic lemon filling.
Chocolate Ganache Tart
Fill the tart shell with rich chocolate ganache as an indulgent alternative, possibly topped with fresh berries for added flavor.
Peach and Almond Tart
Combine sweet peaches with almond flavor for a seasonal dessert that celebrates summer’s bounty.
Matcha Green Tea Tart
Incorporate matcha into the filling for a unique flavor profile that pairs beautifully with the tart crust.
Raspberry Lemonade Tart
Blend raspberry puree into the lemon filling for a stunning color and flavor contrast that enhances the tart’s freshness.
