Strawberries and Lemon Cream Tart

This delicious, spring dessert that has delighted both adults and children alike for ages. Here is what you need to prepare a truly amazing strawberries and lemon cream tart.


For the short pastry

  • 250 g four type 00 (high gluten)
  • 125 g butter
  •  100 g confectioner’s sugar
  • 2 egg yolks

For the gelatin

  • 100 g sugar
  • 100 ml water
  • 3 tablespoons Limmi lemon juice

For the cream

  • 10 tablespoons Limmi lemon juice
  • 200 g sugar
  • 2 eggs
  • 40 g potato starch
  • 1 pinch vanillin

To garnish 

  •  600 g strawberries
  • a few mint leaves


Make the short pastry base 

Place the flour, one pinch of salt and dabs of butter (cold, straight out of the fridge) in a mixer. Process until the mixture looks like sand. Form a well, place the confectioner’s sugar and the yolks in the middle, then start combining and kneading the pastry, without warming it too much with your hands. Form the dough into a square shape, cover it with plastic wrap, and let it rest in the refrigerator for about 30 minutes.

Make the lemon cream 

Place the yolks and sugar in a pan and beat until creamy. Then, a little at a time, add the potato starch, vanillin, lemon juice and half litre of warm water to thin it out a bit. Place the pan on the stove, and cook the cream on medium heat until it thickens. Set it aside to rest, and start cleaning and cutting the strawberries.

Now it’s time to roll out the short pastry

Roll out the short pastry and lay it in a tart or cake pan, previously coated with butter. Poke holes in the dough with a fork, cover it with a layer of baking paper, then spread a handful of dry beans over it. Bake at 200° C for about 20 minutes.

Once the pastry base is ready, remove the beans and baking paper. Transfer the pastry to a serving dish, and spread an even layer of lemon cream in it.

Make the gelatine 

Pour the water and sugar in a pan, and cook on low heat until the sugar dissolves. Once the syrup starts to boil add the lemon juice and let it simmer on medium heat for a while. Turn the burner off, transfer the gelatine to a small bowl and let it cool down.

The final touch: strawberries 

Arrange the sliced strawberries over the cream in a circular pattern, place a whole strawberry in the middle, brush gelatine over them, and garnish with a few mint leaves.

It tastes amazing, right?