This soft tart with lemon cream and strawberries is fluffy, creamy and fragrant, with a soft base and a fresh delicate filling that makes it irresistible.
If you love fresh and indulgent desserts, this soft tart with lemon cream and strawberries is perfect. The soft base is very similar to classic shortcrust pastry; the ingredients are not kneaded like you would with shortcrust pastry — you just mix them in a bowl with a spoon, like the classic all-in-bowl bundt cake. The lemon cream gives a fresh, delicate note that pairs perfectly with the strawberries. It’s a simple dessert, ideal for an afternoon snack or as a dessert.
Here are a few soft and creamy recipes that will win you over
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
To prepare this soft tart you only need a few simple ingredients that together create a fluffy, creamy and fragrant dessert.
- 3 eggs
- 2 1/3 cups all-purpose flour (00)
- 2/3 cup granulated sugar
- 2/3 cup butter (melted)
- 1/2 tbsp baking powder
- lemon zest (grated)
- 3/4 cup milk
- 1/3 cup granulated sugar
- 3 tbsp all-purpose flour (00)
- lemon zest (zest of half a lemon)
- lemon juice (juice of half a lemon)
- strawberries (as needed)
Steps
The preparation is simple: first make the lemon cream, then the soft base, and finally assemble the dessert with fresh strawberries.
MAKE THE THICK LEMON CREAM: In a small saucepan, whisk the egg yolks with the sugar, add the grated zest and then add the flour and the warm milk. Put everything over low heat and thicken, stirring constantly. Remove from the heat, add the lemon juice, mix well and pour into a bowl; cover with plastic wrap and let it cool. I recommend doubling the quantities
THE BASE: In a bowl, beat the eggs with the sugar using electric beaters, add the warm melted butter, the grated lemon zest and the sifted flour with the baking powder. Mix everything; you will get a consistency similar to a bundt cake but more compact. Put the batter into a piping bag or a pastry syringe, take a tart pan — I used a pan about 8 in — line it with parchment paper and start filling it with the piping bag from the center. Add the cold cream and finally fold in the strawberries cut into pieces; I arranged them in a kind of spiral. Bake at 356°F for about 30 minutes, but adjust according to your oven. Once baked, let it cool well and then enjoy — it’s fabulous.
tips
Always use room temperature eggs; let the cream cool very well before baking the dessert
