Here is a fresh and delicious strawberry and lemon curd tart. ??
The flavors combined is amazingly good ?

Made with the Cook Expert Magimix.


175 g cold butter (do not use butter at room temperature)
125 g icing sugar
30 g ground almonds
1 egg
1 g vanilla caviar (or 1/2 vanilla pod)
310 g flour T45
1 pinch of salt

Put all the ingredients into the Cook Expert stainless steel bowl
If you mix more than this automatic program, the butter will melt... So don't !
Roll out beetween two greaseproof papers
Refrigerate it at least 2 hours

Preheat the oven at 170°C

Line the pastry into a stainless steel tart ring (20cm diameter)
Poke the pastry with a fork in the bottom in order to keep it from bubbling up
Bake blind for 20 min at 170°C
Cool on a wire rack


Lemon zest
2 eggs
120g lemon juice
110g sugar
135g butter

Zest one lemon using a Microplane
Juice the lemons into the Cook Expert plastic bowl
Put the zest, lemon juice, eggs and sugar
into the Cook Expert stainless steel bowl
Run EXPERT / 10 min / SPEED 3 / 95°C
Open the lid and wait for the cream to cool (45/50°C)
Add the butter cut into dice
Run EXPERT / 4 min / SPEED 3 / 40 °
Finally run EXPERT / 20sec / SPEED 18 / 0 °
Spread the lemon curd in your tart and let it cool


200 g semi thick whole cream 30% fat
100 g mascarpone

Place the Cook Expert stainless steel bowl and the egg whisk in the fridge for 30 min
Place the semi thick whole cream in the freezer for 5 min

Place the semi thick whole cream and mascarpone in the Cook Expert stainless steel bowl
Run EXPERT / 2 min / SPEED 7 / 0°C
Add the icing sugar and the vanilla
Run EXPERT / 2 min / SPEED 7 / 0°C
Put the whipped cream into a pastry bag fitted with a Saint-Honoré pastry nozzle


400 g strawberries
Crushed pistachio

Wash and hull the strawberries, cut in half lengthwise
Arrange strawberry halves in 3 columns on the lemon curd
Leave a spacing of the same width as the strawberry column
Pipe the mascarpone chantilly between each strawberry columns
Sprinkle with crushed pistachio
Let it cool in the fridge before serving


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