Looking for a homemade fruit dessert? Then enjoy this wonderful strawberry and lemon tart. An elegant tart with a cookie-like crust. Strawberries, raspberries is a summer classic with a shortcrust pastry case and rich, creamy topping. This tart is a must this summer! Super easy to make, feel free to use any other berries you like.

Ingredients

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Crust
125 gr soft flour
pinch of salt
30 gr icing sugar
62 gr butter ( cold)
1 egg
5 gr of water or 2tbsp

Lemo Filling
1 cup OR 200 ml whipping/double/heavy cream
1 tablespoon caster (superfine) sugar
4 teaspoons lemon juice
2 teaspoon lemon zest
fresh strawberries & raspberries to decorate

Directions

Step 1 : Sift your flour, salt and icing sugar in a bowl.
Step 2 : Cube your butter and rub into the mixture.
Step 3 : Add your egg and mix well. Then slowly add water and mix until you reach nice paste. Do not over mix or it will be hard to roll it out.
Step 4: Cover with cling film and refrigerate for 30 minutes before using.
Step 5 : On a floured surface roll out your pastry into a nice thin crust and place over your flan ring. I am using 8 inch ( 20 cm) one. Poke some holes in a pastry to make sure the pastry doesn't puff up. Place into the freezer for 15-30 min to rest.
Step 6 : Add some baking beans or brown rice and bake the pastry for about 15 min at 180 C / 350 F. Then remove the parchment paper with the weight and bake the tart for extra 10-15 min so its nice and brown. Times might vary depending on your oven.
Step 7 : Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.
Step 8 : In a medium bowl, combine all ingredients for the filling.Using electric mixer, beat to soft peaks. Can be made 4 hours ahead. Cover and chill. Rewhisk before using.
Step 9 : Add the cream to your tart, spread it around. Decorate with fresh berries and enjoy!

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