A Strawberry-Lemon Tart for Summer
Culinary Arts student Ana Tejada was inspired by pink lemonade for this week's market basket challenge.
Each week our campuses are closed as a result of the pandemic, we host a voluntary virtual market basket challenge on Instagram @iceculinary. This week's must-use ingredient was strawberry, and the winning student shares how she developed a dessert with a crunchy pistachio tart shell followed by a layer of tangy lemon curd topped with a layer of sweet and creamy strawberry mousse.
As I read the ingredient list for this week’s #icehomework, I knew I wanted to make a dessert with a refreshing combination of flavors for the summer heat. As a kid, I loved to make pink lemonade and sell it around my neighborhood. I remember my mom packing up some snacks which would include pistachios and other mixed nuts, which is my inspiration for my dessert.
Strawberry-Lemon Tart with a Pistachio Shell
Yields 1 tart
Pistachio Tart Shell
- 100 grams (3.5 ounces) pistachios
- 1 1/4 cups all-purpose flour
- 1/3 cup confectioners sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into cubes
- 1-1.5 tablespoons ice water
- 1 egg white, lightly beaten
- Blitz the pistachios in a blender or food processor until very fine.
- Add the pistachios, flour, sugar and salt to the food processor and blitz until well combined. Add the butter and blitz for 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
- Tip the dough out onto a piece of plastic wrap and turn it into a flat disk.
- Refrigerate for a half hour.
- Preheat the oven to 350 F.
- Dust a large sheet of parchment paper with flour and sit the dough on top. Dust the top of the dough with flour, and then roll it out to a large circle about 3 mm thick. Place dough in tart tin and gently nudge the pastry down into the corners.
- Prick the base with a fork and line with parchment paper and baking weights.
- Bake for 20 minutes.
- Take away the parchment paper and weights, and brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for 10 more minutes.
- Meanwhile start the lemon curd. (The dough will bake for 8 more minutes with the lemon curd.)
- 1/2 cup lemon juice
- 1 lemon, zest
- 5-6 fresh basil leaves, roughly chopped
- 2/3 cup sugar
- 1 pinch salt
- 6 tablespoons unsalted butter, cubed
- 2 large eggs + 2 large egg yolks
- Grab a fine mesh strainer before you start and have it ready within arm’s reach.
- In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, basil, sugar, salt, egg yolks and eggs.
- Add the cubed butter and turn the heat to medium.
- Whisk slowly until the butter is all melted.
- Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
- Immediately pass the lemon filling through the fine mesh strainer (to discard the basil pieces) directly into the tart shell.
- Using an offset spatula, smooth out the top of the filling.
- Bake the tart for 8 minutes, until the filling has slightly set and turned slightly deeper in color.
- Set aside to cool.
- 500 grams fresh strawberries, hulled
- 1/3 cup confectioners sugar
- 1 teaspoon powdered gelatine
- 1 cup heavy/whipping cream
- Purée together the strawberries and sugar, and then strain into a saucepan to remove most of the seeds.
- Sprinkle the gelatine over the strawberry puree then stir over low heat until the gelatine has dissolved. Let it cool to room temp.
- Whip the cream to soft peaks. Mix 1/4 of the cream into the strawberry mix. Now gently fold the rest of the whipped cream through the strawberry being gentle so you don’t lose all the air you whipped into it.
- Gently spread the mixture over the tart. Place in the fridge for at least 2 hours to set.
- Decorate with fresh strawberries, crushed pistachios and lemon zest.
Learn to make pies, tarts and more classic desserts in Pastry & Baking Arts.