Strawberry Curd Tart
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Serving: 6
- Cost: Low
- Note + resting time for the pastry dough (30 minutes) and setting time for the curd (at least 30 minutes)
PRESENTATION
Nice golden crust sets the stage for this homemade Strawberry Curd Tart, a family favorite that really pops with sweet, bold fruit flavors and a touch of bright lemon in every slice. Bright, cheerful color stands out on the table, while the smooth filling inside this Easy Strawberry Tart makes every bite taste downright DELICIOUS. Such a simple, fresh look draws people in at any occasion—weekend parties, holiday brunches, or just a regular family dinner. What makes this summertime dessert so popular isn’t just the way it looks, but that fresh strawberry taste combined with subtle tang, which makes people go back for more. Families tend to agree, this strawberry lemon dessert always earns smiles (and second helpings) no matter the crowd. Great for getting everyone together around the table—expect eager hands to reach out as soon as it’s served! Rich colors and moist, velvety texture bring a welcoming homemade touch that’s hard to resist for both kids and grown-ups alike.
Often, this fresh strawberry dessert pops up at special celebrations and works really well for busy families who need easy treats that look as good as they taste. You can easily turn this dessert into mini strawberry tarts for something a little fun, or get creative—try extra strawberry white chocolate for added flair since most folks love that nice, pretty finish on top. Top this with a little whipped cream or a few good fresh berries for a simple upgrade that fits nearly any occasion, from backyard barbecues to afternoon tea. Since it's a straightforward easy baking recipe, confidence runs high because it truly delivers every single time...reliable results, plenty of compliments. Whenever that moment calls for a seasonal fruit tart, or just a truly great way to enjoy homemade dessert, you’ll really appreciate how this Strawberry Curd Tart, with its fresh, soft, and fruity richness, always keeps home cooks and families happy. Reliable, adaptable, and sure to stand out—that’s a dessert worth sharing.
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INGREDIENTS
- Ingredients for the pastry for a 9-inch tart pan
- Flour 1 ½ cup (200 g)
- Butter 7 tbsp (100 g)
- Eggs 1
- Sugar ½ cup (120 g)
- For the strawberry curd
- Strawberries 2 cups (500 g)
- Powdered sugar 1 cup (120 g)
- Cornstarch 3 tbsp (25 g)
- Butter 5.6 tbsp (80 g)
- Eggs 2
- Water 8 tsp (40 g) - at room temperature
- Lemon peel 1 - untreated
- For the decoration
- White chocolate 0.7 oz (20 g)
- Strawberries 1 ½ cup (250 g)
How to prepare Strawberry Curd Tart
To prepare the strawberry curd tart, first start with the Shortcrust pastry. Take a stand mixer, add the refrigerator-cold butter with the sugar 1. Mix the ingredients to combine them evenly with the paddle attachment. Then add flour 2 and egg 3.
Continue mixing using the paddle attachment 4 and when the dough is smooth and well combined, transfer it to a work surface and shape it into a loaf. Cover it with clear plastic wrap 5 and place it in the refrigerator to rest for at least 30 minutes. In the meantime, prepare the strawberries. Rinse the strawberries under running water, remove the green stem, and cut 250g into slices about 1/8 inch thick 6. Set them aside in a small bowl, as they will be used for the final decoration.
Then roughly chop the remaining 500g 7 and place them in a saucepan, in a bain-marie over another larger saucepan 8. Add powdered sugar and room temperature water 9.
Using a spatula to mix the ingredients well 10 and let the strawberries cook for 5 minutes. Then take an untreated lemon and grate the zest 11. Now add the lemon zest to the strawberry curd 12 and let it cook for another 20 minutes.
At this point, take the strawberries and strain them into a bowl with a fine-mesh sieve 13. Then, using a spatula, press them 14 to filter not only the juice but also as much pulp as possible. Move the filtered strawberry pulp back into the bain-marie and add butter 15.
Now add the eggs 16. Continue to mix the ingredients well with a spatula to create a smooth mixture without lumps. In a separate small bowl, add cornstarch and dissolve it with a splash of room temperature water 17 stirring with a kitchen spoon. Then pour it into the strawberry curd in the bain-marie 18 and mix the ingredients well with a hand whisk.
Continue cooking in the bain-marie for another 5 minutes, stirring the ingredients well with the hand whisk 19. Then transfer the curd into a small bowl and let it cool for about 20 minutes at room temperature 20. Then return to the pastry preparation. Roll out the pastry that you left to rest in the fridge on a work surface. Lightly flour the work surface to prevent the pastry from sticking, then roll it out 21 until it’s about 1/5 inch thick.
Now butter a 9-inch tart pan and use the rolling pin to lift the rolled-out pastry and place it in the tart pan 22, ensuring it adheres well to the edges by pressing lightly with your fingers 23. Then remove the excess dough protruding from the edges of the tart pan using a small knife 24.
Then, using a fork, prick the bottom of the tart 25. Cut a 11-inch circle of parchment paper and place it on the pastry where you will place ceramic baking beads (or beans) to allow blind baking (you can also consult the guide on blind baking for more detail) 26. Bake the tart in a preheated static oven at 365°F for 20 minutes (or fan-forced at 330°F for 10 minutes). Once baked, remove the ceramic beads and parchment paper. Then bake again for an additional 10 minutes, so you can see the bottom of the tart become golden 27. The base for your strawberry curd tart pastry is now ready.
When the curd has cooled, pour it into the tart 28. Place the tart filled with the curd to rest in the refrigerator for at least 30 minutes (if you notice the curd doesn’t set, extend the resting time in the refrigerator - this could take up to 2 hours). This step is necessary to let the curd set before proceeding with the decoration. Once the curd is set, arrange the sliced strawberries in a radial pattern 29 until the entire surface of the tart is filled 30.
To complete the decoration, chop the white chocolate and melt it in a bain-marie 31, stirring well with a spatula. Then transfer it to a paper cone for decoration and decorate the surface by drawing some lines of white chocolate over the tart 32. Your strawberry curd tart is now ready to be served and enjoyed 33!