Classic Lemon Tart with Strawberry Jam and Fresh Strawberries

This classic lemon tart combines the tangy flavor of lemon with the sweetness of fresh strawberries, creating a dessert that’s both refreshing and indulgent. The buttery shortcrust pastry forms the perfect base for a creamy lemon custard, topped with a thin layer of strawberry jam and fresh strawberries. This recipe is ideal for a 24 cm tart mold and is sure to impress at any gathering or as a special treat.

Ingredients for a 24 cm Tart Mold

For the Shortcrust Pastry:

• 00 Type Flour: 250 g
• Egg Yolks: 2 pcs
• Cold Butter: 130 g
• Icing Sugar: 100 g
• Grated Lemon Zest: From one lemon
• Salt: A pinch

For the Lemon Custard:

• Milk: 400 g
• Lemon Zest: From one large lemon + additional zest to flavor the milk
• Granulated Sugar: 180 g
• Egg Yolks: 4 pcs
• Corn Starch: 50 g
• Lemon Juice: 100 g (filtered)

For the Final Decoration:

• Strawberry Jam: 2 generous spoonfuls
• Fresh Strawberries: 250 g, hulled and halved
• Mint Leaves: For garnish

Instructions

1. Prepare the Shortcrust Pastry:

• In a large bowl, combine the 250 g of flour, 100 g of icing sugar, a pinch of salt, and the grated lemon zest.
• Add the 130 g of cold butter, cut into small cubes. Using your fingertips, crumble the butter into the flour mixture until it resembles fine breadcrumbs. Be careful not to overheat the mixture with your hands.
• Add the 2 egg yolks and mix quickly to form a dough. If the dough is too dry, you can add a teaspoon of cold water.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or 2 hours if using granulated sugar).
• Preheat the oven to 180°C (350°F).
• Roll out the chilled dough on a lightly floured surface to fit a 24 cm tart mold. Line the mold with the dough, trimming any excess.
• Prick the base of the dough with a fork, line it with parchment paper, and fill with baking beans or rice to blind bake.
• Bake for 15-20 minutes, then remove the parchment paper and beans, and bake for an additional 5-10 minutes until golden brown. Let cool completely.

2. Prepare the Lemon Custard:

• In a saucepan, heat the 400 g of milk with the lemon zest over medium heat until it just begins to boil. Remove from heat and let it infuse for about 10 minutes.
• In a separate bowl, whisk together the 180 g of sugar, 4 egg yolks, and 50 g of corn starch until smooth.
• Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil.
• Remove from heat and stir in the filtered lemon juice.
• Pour the custard into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

3. Assemble the Tart:

• Once the shortcrust pastry and lemon custard have cooled, spread a thin layer of strawberry jam over the base of the tart.
• Pour the lemon custard over the jam, spreading it evenly with a spatula.
• Refrigerate the tart for at least 2 hours or until the custard is fully set.

4. Decorate and Serve:

• Just before serving, arrange the fresh strawberry halves on top of the custard.
• Garnish with mint leaves for a fresh touch.
• Serve chilled for the best flavor and texture.

Tips and Advice

• Work Quickly with the Dough: Shortcrust pastry is sensitive to heat, so it’s important to work quickly when mixing and rolling out the dough. Use your fingertips to crumble the butter into the flour to avoid overworking and overheating the dough.
• Chill the Dough: Allowing the dough to rest in the fridge helps it firm up, making it easier to handle and preventing it from shrinking during baking.
• Filter the Lemon Juice: For the custard, always filter the lemon juice to remove any pulp or seeds, ensuring a smooth and creamy texture.
• Avoid the White Part of the Lemon Peel: When zesting the lemon, avoid the white pith as it can add bitterness to the custard.
• Use a Removable Base Tart Mold: A tart mold with a removable base makes it easier to transfer the tart to a serving plate without damaging the delicate edges.

Possible Questions

1. Can I use store-bought pastry instead of making my own?

• Yes, if you’re short on time, you can use store-bought shortcrust pastry. However, making your own gives the tart a more authentic and buttery flavor.

2. Can I substitute the strawberries with other fruits?

• Absolutely! Raspberries, blueberries, or even sliced peaches work wonderfully with lemon custard.

3. How long can I store the tart?

• The tart can be stored in the refrigerator for up to 3 days. However, for the best texture and flavor, it’s recommended to consume it within 24 hours.

4. Is there a way to make the tart less sweet?

• You can reduce the amount of sugar in both the shortcrust pastry and the lemon custard to suit your taste. Just be cautious not to reduce it too much, as sugar also affects the texture.

5. Can I make this tart gluten-free?

• Yes, you can substitute the flour in the shortcrust pastry with a gluten-free flour blend. Make sure the blend is suitable for pastry to achieve the best results.

Nutrition Facts (Per Serving)

• Calories: Approximately 350-400 kcal
• Protein: 6-8 g
• Fat: 18-22 g
• Carbohydrates: 45-50 g
• Sugar: 25-30 g
• Fiber: 2-3 g
• Sodium: 150-200 mg

Note: Nutritional values can vary depending on the exact ingredients used and portion sizes.