Lemon Cream Tart with Fresh Strawberries
SERVES SUPER EASY
225 g. sweet shortcrust pastry
For the filling:
750 ml. whipping cream
1 /2 vanilla pod, split
125 g. sugar
For the sauce
640 g. fresh strawberries
60 g. caster sugar
1 Tbsp. lemon juice
Roll out the sweetcrust pastry to a thickness of approx. ¼ inch, and line a 23 cm. flan ring. Chill in fridge for at least ½ hour before blind baking. Have oven preheated to 180’C. Bake til golden brown, about 12 – 15 minutes, remove blind bake foil and beans, and bake for a further minute or two just to allow any moisture left in the bottom to cook out. Remove from oven, give a light egg wash to seal the pastry, and allow to cool.
To make the filling, place the cream and zest in a pan, and bring just to the boil, remove from heat, and let infuse for at least ½ hour. Add the lemon juice. Whisk together the yolks and sugar, and strain the hot cream mixture over, whisking continually.
Lower the oven to 160’C. Pour the custard into the pastry base, and place in the oven. Bake for about 30 minutes, remove when the centre is still slightly wobbly, like a crème brulee. Allow to cool to room temperature.
For the sauce, puree up to 200 g. of the strawberries in a blender with the caster sugar and lemon juice then pass through a sieve. Toss the remaining strawberries into the sauce.
To serve, slice the tart into wedges and place each slice in the centre of each plate with a generous spoonful of the strawberries, and a drizzle of the sauce. Decorate with a sprig of mint and a sprinkle of icing sugar.
This tart is wonderful when bruleed. To do so, sprinkle each portion with icing sugar and use a blowtorch to achieve a golden caramelised top.