Strawberry and Lemon Tart

For the shortcrust pastry, quickly process egg, flour, butter, sugar, salt and water in a food processor with the dough hook until smooth. Wrap in plastic wrap and refrigerate for at least 2 hours.

In the meantime, for the topping, whisk whipping cream, powdered sugar, milk and lemon zest and then let steep for 30 minutes.

Remove the lemon zest and mix the lemon cream with the egg yolks and lemon flavoring.

Line the bottom of a tart pan (24 cm ø) with baking paper. Roll out the short pastry on a lightly floured surface to a circle (30 cm ø). Line the pan with the dough, press the edge well, cut off the overhanging dough. There must not be a crack in the dough, otherwise the filling will leak out. Prick the dough a few times with a fork, dust very lightly with flour. Chill for 1 hour.

Cover the base with baking paper, weigh down with pulses and bake in a preheated oven at 180 °C (gas 2-3, convection oven not recommended) on the lowest rack for 15 minutes. Remove the pulses with the baking paper and bake the base for another 15 minutes. Remove from oven and reduce heat to 140 °C (gas 1). Heat egg mixture very briefly (do not boil!), then pour into hot tart and allow to set for 40 minutes rather than baking. Remove from oven and let cool completely.

Rinse strawberries, drain well and remove hulls. Cut into quarters or eighths, depending on size. Arrange tart close together with strawberries

Preparation Tip:

You can also dust the tart with powdered sugar just before serving.

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