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Strawberry Lemon Tart
Rated 5.0 stars by 1 users
Servings
one 10-inch tart
Prep Time
5 minutes
Cook Time
30 minutes
This tart is the essence of summer in every bite. Vibrant and bursting with seasonal flavor, this tart is the perfect treat for any summer gathering—beautiful, delicious, and sure to impress! Note: if you don’t want to make your own pastry, a store-bought pie crust works just as well!
Ingredients
Tart Crust
- ½ cup unsalted butter, cold
- 1¾ cups all-purpose flour, plus more for dusting
- ½ cup confectioners’ sugar
- 1 ea egg yolk
- 4 Tbsp whole milk
Tart Filling
- 1 cup whole milk
- 4½ tsp gelatin
- 2 cup heavy cream
- 6 Tbsp granulated sugar
-
2 Tbsp Strawberry Sugar
- 3 Tbsp Strawberry Clouds White Tea
-
3 Tbsp Hibiscus Flower,
or more for a darker color
Garnish
- 3 Tbsp apricot jam
- ½ cup fresh strawberries, hulled and cut into half
- ½ cup fresh red raspberries
-
1 Tbsp Lemon Sugar
- 10 to 12 ea mint leaves
- 5 to 6 ea lemon slices, optional
- Special Equipment: food processor, 10-inch round tart pan with a removable base, parchment paper, mesh sieve, pie weights
Directions
- Prepare Tart Crust. Cube butter and freeze for 10 minutes. Pulse flour and confectioners’ sugar in a food processor, add chilled butter, and pulse until breadcrumb-like. In a separate bowl whisk egg yolk and milk, then drizzle in while running until dough clumps.
- On a floured surface, bring dough together, flatten into a disc, wrap in plastic, and refrigerate for 30 minutes. Roll dough to 1/8-inch thickness, fold into fourths to make a triangle, and place the tip in the tart tin’s center. Unfold to cover the base and sides, press gently, trim excess, and freeze for 30 minutes.
- Preheat oven to 400°F. Line crust with parchment and weights; bake 15 minutes. Remove weights; bake another 10 to 15 minutes until golden. Cool completely.
- Prepare Filling. In a small bowl, sprinkle gelatin over milk and let sit 5 to10 minutes. In a saucepan, heat heavy cream, granulated sugar, and Strawberry Sugar over medium heat until bubbles form at the edges (do not boil). Remove from heat; stir in gelatin mixture. Return to low heat and whisk until dissolved. Stir in Strawberry Clouds White Tea and Hibiscus Flower; steep for 5 minutes. Strain mixture and pour into prepared tart shell. Refrigerate for at least 2 hours (up to 12 hours).
- Garnish. Warm apricot jam and strain through sieve. On a separate serving board, brush strawberries and raspberries with jam and sprinkle with Lemon Sugar. Decorate tart with fruit and mint; serve immediately.