Lemon and Strawberry Tarts

I love this combination so much Ive come up with this tart using these pretty little cases from Iced Jems shop

I think they are really pretty and would make great little table desserts for parties and afternoon teas in the garden.

I’m still working on perfecting my pastry so it’s a little rusty in places but still tastes good, I had some lemon mixture left over so I placed them in the cases without pastry and placed some frozen crushed raspberries in and baked great way to use all the mixture up so no waste, I hope you enjoy them as much as I do.



  • For the pastry
  • 175g plain flour
  • 1 egg
  • 75g butter
  • 30g caster sugar
  • pinch of salt
  • 1 lemon grated
  • For the Filling
  • 200 ml Milk
  • 200 ml double cream
  • 2 lemons grated
  • 4 egg yolks
  • 25g icing sugar
  • Topping strawberries and raspberries


  • Start by making the pastry by adding the flour, butter, salt, lemon, sugar and egg to the bowl or food processor and whizz round or use a wooden spoon to gather the mixture till it becomes a dough then knead it a little with your hand. place in some cling film and pop it in the fridge for 30 mins to chill.
  • To prepare your filling place your milk, cream and lemon zest and icing sugar into a heavy bottomed pan and bring to the boil string occasionally so it does not stick or burn.
  • Once you have brought the mixture to the boil allow to cool for 30 mins.
  • Pre heat the oven to 180’c, Begin with preparing your pastry cases you can make one big one or like I’ve done I made small ones either way roll your pastry to the size of your cases, prick the base with a folk, Once ready place a bit of greaseproof paper in each pastry shell and some baking beans inside
  • and place on the bottom shelf of your oven for 15 mins then after 15 mins take the paper and beans out and return back to the oven for a further 15 mins,
  • Now go back to your cream lemon mixture add 4 egg yolks to the mix and whisk well once the cases are done pour the lemon cream mixture into each case and then back in the oven for 40 mins.
  • Once they are cooked remove from the oven and allow to cool then decorate with strawberries and a dusting of icing sugar.
  • With the left over cream mixture I just poured them equally into some empty cases and baked for 40 mins the same as before saves waste.

By Claire Smith


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