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.
