Tangy Lemon Tart with Buttery Crust and Fresh Strawberries
Raise your hand if you’re a lover of tangy Lemon Tart? This one has a buttery shortcrust filled with a tangy Lemon zesty filling and baked till set. It sets harder than a lemon custard one but it taste equally as good! If you’re looking for a more custardy filling, you can check out my Peach Fruit Tart or Fresh Fruit Tart with Vanilla Pastry Cream. If you’re a chocolate Malt or Nutella lover, these tart recipes will sweep you off your feet! No Baked Nutella Tart for you nutellaaa lovers and Milo Dinosaur Tarts for all you Singaporean out there.
I added the zest of the lemon to both the tart crust as well as the filling. It gives it a more lemony fragrance. Your kitchen will smell superb after your tart has been baked! Be sure to sieve the lemon filling before pouring it into the tart to bake. This will remove the lumps in the mixture.
As with all my tarts, I like to glaze them with mirror glaze or clear piping gel before I serve them. This glaze is easily available at Baking stores, Phoon Huat, Amazon etc . It’s called piping gel. It gives that beautiful shine on tarts, fruits or cakes! Completely optional but if you want that extra omph in your photos, you can consider lightly brushing the side of the lemon tart and fruits with it.
Top the tart with fresh fruits or whipping cream. You can serve the tart immediately or set it in the fridge to chill for abit before attacking it! This lemon tart has a little tanginess to it so if you’re a fan of tangy desserts, you’ll really love this! So what are you waiting for, bring out the lemons!!!!! Because it’s time to whip something yummy in the kitchen today 🙂
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Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own lemon tart. Would love to share your joy in baking adventures
A delicious Tangy Lemon Tart with Buttery Crust
- 125 g all purpose flour
- 35 g icing sugar
- 63 g butter cold and cubed
- 1 egg yolk
- 1/2 tsp zest
- 50 ml lemon juice
- 2 1/2 eggs
- 70 g castor sugar
- 80 ml whipping cream
- 1 tsp lemon zest
In a food processor, pulse flour and icing sugar until well mixed
Add in cold butter and pulse until mixture becomes crumbly
Add in zest and egg yolks and pulse till mixture comes together. If mixture is too dry, add in a little water to bind the dough till it comes into a ball.
Flatten dough and wrap with cling wrap
Refrigerate for 30mins to 1hr to set the dough
In a mixing bowl, whisk lemon juice, eggs, castor sugar and whipping cream until well mixed
Stir in lemon zest
Preheat oven to 160C.
Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap.
Press gently into tin and trim off excess pastry.
Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
When dough is set, line the tart with foil and fill with rice or weights and bake for 10 mins
Remove tart from oven and remove the foil and bake for another 20 mins until lightly golden.
Remove from oven and pour in lemon filling and bake for another 25-30 mins until just set
Remove from oven and cool completely.