This Lemon Tart with Strawberries + Mint is a phenomenal dessert option for any special occasion or any given day. Based with a sweet, crunchy crust and topped with a creamy lemon-y tart, this recipe is a french classic made from heaven.
Of course, I’m super ecstatic to be sharing this recipe with you! This summer, I told myself that I would experiment with a lot of different flavors and cuisines and I’m proud to have done so thus far. This recipe, being one of the few that I was once intimidated to try out because of its slight complexity and EXTREME attention to detail. But I’ve conquered it and you can do the same!
But first, let’s take a look at these Peach Mini Bundt Cakes with Strawberry Drizzle, which are incredibly moist, soft, and flavorful. Packed and bursting with peach flavor and fully covered in sweet strawberry sauce, these mini cakes are truly delectable and a crowd pleaser, indeed!
Oh and let’s not forget about our popular Homemade Classic Cinnamon Rolls, which is just that dessert that sings to your taste buds. They are the best thing you’ll ever taste–seriously! Big, fluffy, tender, and smothered in a rich, but light cream cheese frosting, these cinnamon rolls are sure to win over any sweet tooth.
OK, now back to this beautiful tart. I’m just so proud of myself for mastering the decor, which took a little time, but was worth it. While the process of the tart isn’t extreme, the details in the decor is the biggest thing. So, I’ve come up with a few tips for making the perfect tart:
Prepping your ingredients when baking in general, definitely keeps the flow of things going. For one, you won’t spend any time searching for what you need and secondly, you’ll be able to access as you go—-should I add something or is this enough; all questions you can ask yourself and answer as you go as along as you’re aware of what you’re working with.
Granted, I know that some tarts are baked in the oven, but doing mine the classic way–over the stove top made the texture so AMAZING! Just whisk, whisk, whisk as you heat it slowly over the fire. Honestly, it doesn’t take that long for your curd to thicken.
Yes, your curd is the star, however, your crust is the biggest star! I found that adding powdered sugar to my crust, helps it to be tender and crunchy, without being hard. it just melts in your mouth. But of course, you can still just use granulate or pure cane sugar. It’ll still turn out great. There’s just something in using powdered sugar though. Don’t worry–I’ve got you covered with a recipe for the crust! haha.
The chilling process is by far the most important. Once your crust is baked and your curd is thickened, you MUST chill it for a good period of time. This helps things to set in place and the cutting much, much easier. If you’re like me, you might be tempted to remove it early or say to yourself, “It’s been awhile, I think its done”. Nope, let it do it’s thing in the fridge, ya’ll. Trust me. It’ll be worth the wait.
Don’t over think this one. Honestly, I almost over-thought this point myself. Yes, its super nerve wracking to decorate your tart, especially when it’s your first time. Of course, you look at all the other tarts (probably on Pinterest) and you wonder how in the world you’re going to top those! But don’t. Just love how you decorate yours. It’s special. It’s beautiful. And it’ll taste pretty damn good.
For the Sweet Crust:
In a large bowl, add all-purpose flour, powdered sugar, cinnamon, and sea salt, whisking until well combined. Add cubed butter and using a pastry blender, cut butter into flour mixture until it resembles “peas”.
Add egg and vanilla extract and using a rubber spatula, mix until well combined. At this point, the dough should resemble clumps and should be wet. **NOTE: dough should not at all be dry or crumbly. If so, add a Tbsp of water if needed.**
Using your hands, form dough into a nice ball and wrap with plastic wrap. Refrigerate for at least 1 hour.
Once fully chilled, remove from the refrigerator and place on a flour surface, rolling the dough out forming a large circle (about 1 inches). Then gently lift dough unto a 9-inch tart pan and lightly press down until fully fitted. To remove excess dough on tops, slowly roll your rolling-pin atop pan (an easy trick!) or remove the pieces with your fingers.
Before adding crust to oven, poke small holes into crust to ensure that it cooks through thoroughly and doesn’t bubble up. Then add baking beads atop the crust (keeps things flat!) and bake for 15-20 minutes until golden brown and crisp.
Remove from oven and let cool. Be sure to remove baking beads.
For Lemon Curd:
In a large heat-proof bowl, add eggs (and egg yolks!), sugar, lemon zest, lemon juice, and heavy cream, whisking until well combine.
Place the same bowl over a saucepan with boiling water. Continue whisking mixture over heat until it begins to thicken. This takes about 8-10 minutes, depending on how hot the bowl gets. **NOTE: Using a metal bowl helped my curd to heat up more quickly.**
Once thickened, remove from heat and immediately add butter, whisking until fully melted. **NOTE: Be sure to gently whisk to ensure that curd turns out light and airy.**
Let curd mixture cool at temperature, about 15 minutes or so, then add curd to baked crust.
Now, add the lemon curd atop the crust and refrigerate for a minimum of 4 hours. Once chilled, lemon curd should be set and ready to decorate. Add sliced strawberries and mint leaves in any fashion your please. Lemon curd should be easy to cut through and serve. Enjoy!
Lemon Tart with Strawberries + Mint.