Strawberry tart with lemon curd

A wonderful and simple summer tart with strawberries and lemon curd! A biscuit base, a light curd cheese filling, a layer of lemon curd (I always keep some in the fridge – I simply can’t be without it!) and juicy fresh strawberries. Could there be a better tart to welcome the beginning of summer? 🙂

Ingredients for the base:

• 200 g digestive biscuits
• 70 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (e.g. a resealable bag) and crush them thoroughly with a rolling pin, then mix with the melted butter.

Prepare a 23 cm tart tin, preferably with a removable base. Press the biscuit mixture firmly into the base and halfway up the sides of the tin, smoothing the surface.

Bake at 170°C for 10 minutes. Remove from the oven and leave to cool completely.

Ingredients for the curd cheese filling:

• 250 g full-fat or semi-fat curd cheese, ground three times and chilled
• 5 tbsp icing sugar
• 1 tsp vanilla extract
• 150 ml double cream, chilled

Place the ground curd cheese, icing sugar and vanilla in the bowl of a stand mixer. Beat until combined. In a separate bowl, whip the double cream until stiff. Add it to the curd cheese mixture and gently fold together.

Transfer the filling onto the cooled tart base and smooth the surface. Refrigerate overnight.

Additionally:

• lemon curd (half a batch is enough for the tart)
• 400 g strawberries, sliced

Remove the chilled tart from the fridge. Carefully remove it from the tin and place on a serving plate. Spread with a layer of lemon curd, then arrange the sliced strawberries over the top.

Strawberry tart with lemon curd should be stored in the fridge.

Enjoy!