EASY Lemon and Strawberry Tart Recipe | THE MOST delicious, fresh, and zingy!

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Learn how to make this EASY to make delicious and zingy lemon and strawberry tart recipe that is a real crowd pleaser with its buttery pastry base and the perfect balance of tangy vibrant lemon filling with the sweetness from the layer fresh strawberry sauce on top, an absolute must have!
This melt in your mouth classic lemon and strawberry tart will not fail to impress your friends and family! It looks AMAZING and taste EVEN BETTER! Best of all, it is so SIMPLE to make!
RECIPE
▼Ingredients
( For 1 Lemon & Strawberry Tart)
Sweet Pastry Ingredients
Plain flour 200g
Salted butter (Softened) 240g
Plain flour 200g
Caster sugar 160g
Eggs (Large) 1
Lemon Custard Filling Ingredients
Eggs (Large) 6
Caster sugar 203g
Lemon juice (Juice of 5 large lemons)
Lemon zest (Zest of 2 large lemons)
Cream 173g
Vanilla essence 10ml
Strawberry Sauce Ingredients
Fresh Strawberries 1 punnet
Caster sugar 35g
Cold water 50ml
Gelatin powder 15g
Cold water 25ml
Garnish (Optional)
Fresh Strawberries ½ to 1 punnet
▼Instructions
1. Combine 16g caster sugar with 1 large egg - Whisk until well combined.
2. In a large bowl, combine 240g salted butter (softened), 200g plain flour (sieved) - Beat until pale and creamy.
3. Sieve in second portion of plain flour (200g) and mix thoroughly by hand until combined, then add in caster sugar and egg mixture prepared earlier.
4. Mix thoroughly to prevent over kneading.
5. Line a baking tray with plastic wrap and scoop dough mixture onto it. Flatten dough mixture evenly and cover with another layer of plastic wrap - Allow to chill in fridge for 4 hours (Minimum). While the dough is chilling in the fridge, let's make the lemon custard filling and strawberry sauce.
6. Add 25ml of cold water to the gelatin powder and stir until combined but do not over mix it - Put in fridge to chill.
7. Cut the stem off the strawberries and slice.
8. Put cut strawberries into heated pot on stove top and add 35g of caster sugar - stir, then add 50ml of cold water and continue stirring.
9. Allow strawberries to come to the boil, then warm up gelatin mixture so that it becomes a liquid before adding to strawberry mixture.
10. Once strawberries have broken down, allow mixture to cool before placing in the fridge to chill and set.
11. Zest two large lemons and finely dice zest - Place zest into a bowl to be used later.
12. Cut five lemons in half and juice them over a sieve to remove the seeds.
13. In a large bowl add 203g of caster sugar, 6 large eggs and whisk, then add 173g of cream, 10ml vanilla essence and continue whisking until well combined.
14. Add lemon juice collected earlier, then stir & mix to blend in using a spatula (do not whisk) - then pour through a sieve to create a smooth texture.
15. Add finely diced lemon zest from earlier and stir with spatula until well combined - then leave in fridge to chill.
16. Remove dough from fridge and gently fold and knead to bind pastry. 17. Roll half of dough mixture with rolling pin until evenly thin and drape over baking tin - gently mold into bottom of baking tin to form the tart base, removing any excess dough on the sides.
18. Line baking paper on top of dough base and pour in baking beads to help retain it's shape when 'blind' baking.
19. Bake at 200 ℃ / 392 ℉ for 10mins and then take out, remove beads and continue baking for another 5 mins.
20. Allow tart base to cool
21. Once pie base has cooled, pour in lemon custard filling made earlier and fill most of the way, then place it into the oven and carefully pour the remaining amount. (this helps prevent spillage when moving from your countertop to the oven)
22. Bake at 160 ℃ / 320 ℉ for 15mins - turning once at 15mins, then baking for another 15mins.
23. Allow to cool and then chill in fridge until fully set.
24. Spoon over strawberry sauce that had been prepared earlier - spread until top of tart is completely and evenly covered.
25. Optional steps - garnish by sprinkling lemon zest over tart and placing strawberry slices around the edge. Done!
26. Enjoy!
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