It’s nearly the end of May, and the weather is still so incredibly gray, cloudy, and drizzly. Who would believe that it’s almost summer?
I guess the dreariness is infinitely better than the stifling heat and humidity I’d probably be enduring if I was still in Cleveland right now, but I am seriously in need of some brightness in my life! To compensate for the lack of sun, I decided to bake the most spring-y dessert that I could possibly think of.
This Strawberry Lemon Curd Tart fits the bill pretty perfectly. Strawberries just scream spring, and I can’t think of anything that is brighter than fresh lemons!
I had high hopes for this dessert, so I really wanted to be able to write about how this tart was absolutely fabulous and that it exceeded all my expectations. And it did! Well, almost.
The strawberry topping and lemon curd were outstanding, and the crust would have been too, except that the bottom was completely burned! I think baking the tart in the toaster oven had something to do with it…
I was a little disappointed that the tart wasn’t perfect, but my family still really enjoyed this dessert, and at least the sides of the crust were still delicious!🙂
Strawberry Lemon Curd Tart
For the curd:
- 2 large eggs
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 teaspoons grated lemon peel
For the crust:
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, plus more for dusting work surface
- 2/3 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
For the topping:
- fresh strawberries, sliced lengthwise
1. To make the curd, whisk together eggs, sugar, and lemon juice in a small saucepan. Add butter and lemon peel. Whisk over medium heat until mixture thickens to pudding consistency, about 8 minutes. Transfer to a small bowl and press plastic onto surface of curd. Chill for at least 2 hours.
2. To make the crust, whisk together egg yolk, heavy cream, and vanilla in a small bowl; set aside. Place flour, sugar and salt in a food processor, and pulse a few times to combine. Scatter butter pieces over flour mixture and process until mixture resembles coarse meal, about 15 1-second pulses. With the machine running, add egg mixture and process just until dough comes together, no more than 12 seconds. Turn dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Roll out dough on a lightly floured surface to a 13-inch round. Transfer dough to a 9-inch tart pan. Mold dough to sides of pan and remove excess off top. Set dough lined tart pan a large plate and freeze for 30 minutes.
4. Meanwhile, adjust an oven rack to middle position. Preheat oven to 375 degrees F. Set dough-lined tart pan on a baking sheet, press a 12-inch square piece of foil into frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove pie weights and foil. Continue to bake until deep golden brown, about 5-8 minutes. Transfer to a wire rack to cool.
5. Fill the cooled tart shell with lemon curd and spread evenly. Starting from outside and working towards the center, place sliced strawberries in concentric circles, slightly overlapping each other. Chill until ready to serve.