strawberry & lemon tart

for when you need some summer:)

pastry

adapted from matt adlard

113g softened butter

80g icing sugar

3 egg yolks

225g flour

curd

adapted from martha collison twist

juice from 4 lemons

100g softened butter

150g sugar

2 eggs

2 egg yolks

mousse

150g strawberries

30g sugar

1/2 tbsp powdered gelatin

200g whipping cream, whipped to medium peaks

cream

200g whipping cream

2tbsp icing sugar

you’ll need 4 4” tart rings.

pastry

beat the butter and icing sugar together until pale and fluffy, beat in the egg yolks until combined, mix in the flour, you’ll end up with a soft dough, shape into a disc, wrap in cling film, refrigerate for 1 hour.

on a lightly floured surface, roll out the dough. not too thin, not too thick, go with your best judgement. cut out 6-7” circles, gently press the circles into the tart rings, trim off the overhang, refrigerate for 30 minutes, stab the bottom of the tart with a fork a few times.

bake for 10-20 minutes until golden and crisp.  

curd

in a small saucepan on medium heat, whisk together the lemon juice, butter, sugar, eggs, and yolks, continue whisking until it starts to thicken. (this can take up to ten minutes). dip the back of a spoon in the curd then, run your finger through it if it drips and runs, it’s not ready yet. 

transfer the curd to a bowl, place cling film directly on the surface, let cool in the fridge. 

once cool, spread some of the curd into the bottom of the tart shells. store in the fridge. 

mousse

in a small bowl, stir together the gelatin and 1-2 tbsp cold water, let sit. 

combine the strawberries and sugar in a small saucepan over medium heat once boiling, blend until smooth. return the puree to the pan and bring it to a boil again. once boiling, take the pan off the heat, stir in the bloomed gelatin, pour into a clean bowl, let cool to room temp.  

working in thirds, fold the puree into the whipped cream until there are no streaks left. 

spoon the mousse into the tart shell, smooth off the top, let them set in the fridge for 3-5 hours.

whip the 200g of cream and icing sugar together until stiff peaks, transfer to a piping bag fitted with an st. Horne tip. pipe around the edges of the tart, flood the middle with lemon curd, dot with raspberry jam:)