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Strawberry Tart with Lemon Cream

A delightful summer dessert featuring a buttery crust filled with bright lemon cream and topped with sweet strawberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 large egg
  • 80 g sugar
  • 100 ml seed oil
  • to taste grated lemon zest
  • 250 g flour
  • 1 teaspoon baking powder (optional) For a slightly softer texture
For the lemon cream
  • 500 ml milk
  • to taste lemon zests For infusing the milk
  • 2 large eggs
  • 50 g cornstarch
  • to taste sugar
For the toppings
  • to taste strawberries, cut into pieces Use firm, ripe strawberries

Method
 

Preparation of Crust
  1. In a bowl, combine the egg with the sugar and mix until well combined.
  2. Add the seed oil and grated lemon zest, then continue mixing.
  3. Incorporate the flour little by little and work the dough until you get a soft and homogeneous ball.
  4. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Preparation of Lemon Cream
  1. Heat the milk in a saucepan with lemon zests over low heat without boiling, allowing it to infuse.
  2. In a bowl, beat 2 eggs with sugar and then add cornstarch, mixing until smooth.
  3. Strain the hot milk into the egg mixture, stir, and transfer back to the saucepan.
  4. Cook over low heat, stirring continuously until the cream thickens.
  5. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
Assembling and Baking
  1. Roll out a portion of the chilled dough and line a tart pan. Prick the bottom with a fork.
  2. Pour the cold cream into the crust and distribute the sliced strawberries on top.
  3. Use the remaining dough to create a lattice or decorations over the filling. Seal the edges well.
  4. Bake in a preheated oven at 180 degrees C for about 35-40 minutes, until golden.
  5. Allow the tart to cool completely before slicing.
  6. Optionally, dust with powdered sugar before serving.

Notes

Let the lemon-infused milk warm gently — never boil. Chill the dough well for a flakier crust. Use firm, ripe strawberries for best results. If the crust browns too fast, tent with foil.