I’m obviously a bit obsessed with strawberries.
Their season is just about up so I am trying to utilize them in as many ways as possible. Today I did so by making this fancy no-bake tart.
Okay, so maybe it’s not fancy – but it looks impressive and it could not be easier to make.
You’ve probably discovered that in the summer time I do not like turning on my oven or hovering over my stove. I love to make no-bake everything including this lovely no-bake tart. Although there is some stove time required, it’s pretty minimal.
First you need to make some lemon curd – another one of my favorite things. You need a lot of sugar, a lot of lemons, and a lot of waterproof bandaids in case you have paper cuts on your hands. Trust me on that one.
Rub some zest into your sugar and enjoy the amazing citrus-y aroma. So good.
Next, juice a lot of lemons. And I mean a lot of lemons. Place your sugar, lemon juice in pot and heat. Then temper your eggs. Voila – lemon curd. Done.
Now you need some blanched and silvered almonds that have been processed with honey, vanilla, and some sugar. Then you press that baby in to your pie or tart pan. Pop this in the freezer while you finish up everything else.
Easy, right? Next, you puree up some strawberries in a blender. Just hull and press a button. Try not to eat too many, but I won’t tell if you do.
In about 15 minutes, pull out your tart shell and pour in your strawberry puree. Gorgeous.
Then pour your cooled lemon curd into the center of the puree. It makes a super neat design.
Then you can take a knife or toothpick and drag a bit of the strawberry onto the lemon curd and make a fancy design that looks a bit like the sun – how fitting.
Chill this for a few hours. And now you have an impressive dessert. See? It really was easy.
Happy Father’s Day to all the dads – especially my dad, my stepdad, my soon to be father-in-law, and my grandpas! Also Happy Birthday Don (my stepdad)!
No-Bake Lemon Curd and Strawberry Tart
1 cup of sugar, divided (1/4 cup and 3/4 cup)
1 Tbsp. lemon zest
2/3 cup fresh squeezed lemon juice
3 whole eggs
2 egg yolks
1. Zest your lemons and add zest to 1/4 cup of sugar. Rub together using the back of a knife or spatula on a cutting board until the zest is fully incorporated.
2. Juice your lemons. Add juice, 1/4 cup zested sugar, and remaining 3/4 cup sugar to a pot.
3. Heat over medium heat until just about boiling. Switch off the heat and let cool for about 5-10 minutes.
4. Whisk together whole eggs and eggs yolk in a separate bowl. Slowly add sugar mix to egg mixture and whisk vigorously. Add just a little bit of sugar mix at a time so you don’t overheat the eggs. You don’t want scrambled egg tart. Continue slowly adding until fully combine.
5. Transfer mix back to pot and heat over medium heat, stirring frequently until thickened enough to coat the back of a spoon – about 8 minutes. Shut off the heat.
6. Add butter and stir until melted.
7. Strain using a fine mesh strainer and set aside.
Almond Tart Shell
*Note: This makes a lot of mix. Feel free to halve the recipe if needed.
2 cups blanched, silvered almonds
1 Tbsp. honey
1 tsp. pure vanilla extract
4 Tbsp. butter melted.
1. Pulse almonds in a food processor. You can make this mix as chunky or light as you wish – I like it with a bit of texture.
2. Add remaining ingredients and process to combine.
3. Press into tart shell and place in the freezer for 15 minutes.
1 cup strawberries, hulled
1 Tbsp. honey
1. Combine ingredients in a blender until pureed.
2. Strain through a fine mesh strainer.
To Assemble Tart:
1. Add strawberry puree to chilled tart shell.
2. Slowly pour cooled lemon curd in middle of puree. Once finished you can use a toothpick or knife to drag some puree and create any design you wish.
3. Chill for at least 8 hours or overnight until curd is set.