1cupAll Purpose Flour/Maida+ little extra for dusting
3tbspButtercold and cut into pieces
1/4cupCold Wateradjust as needed
For Glazed Strawberries:
Eggless Lemon Curd:
In a pan, add 1.5 tsp of all-purpose flour and add water.
Mix well until there are no lumps. Add lemon zest too.
Heat this on low flame until it thickens and comes together.
Add sugar and butter, stir it well until sugar dissolves.
Let the mixture come to a boil on low heat.
On low flame, keep boiling this until it thickens.
As it comes together and thickens well, remove from heat. Once it cools down, add lemon juice and refrigerate for 20-30 mins. It thickens and gets to the curd consistency.
Eggless Tart Crust:
In a bowl, add 1 cup of all-purpose flour.
Chop up the cold butter and add it to the flour. Add salt and sugar as well.
Using the tip of the fingers, mix everything well until the mixture is crumbly or sandy. When the dough is held tightly, it should form a lump easily.
Add cold water little by little and knead the dough together.
If required add 1-2 tsp of additional water and knead the dough soft and pliable. Set this aside to chill in the fridge for 10-20 mins wrapped in a cling film.
Meanwhile preheat the oven at 170°C for 10-15 mins. Grease the tart tin with some butter.
Remove the dough from cling wrap and flatten it out slightly.
Roll it into a circle of about 1/8th inch in thickness.
Carefully place it on the tart tin and gently press it.
Cut off the extra dough from the edges and smoothen it out.
Using a fork, prick the tart shell base all over so that it wouldn’t bulge while baking.
Place a parchment paper on the tart shell and pour either rice/beans/baking beans. Bake the tart crust in the oven at 170°C for 10-15 mins until the edges and sides are golden brown. Let it cool down completely.
In a bowl, add sugar and water. Mix well.
Heat it on low flame until the sugar syrup boils and thickens.
Add chopped strawberries and remove from heat. As the syrup coats the strawberries, remove them out.
Assembling the Strawberry Lemon Curd Tart:
On the cooled down tart crust, add the lemon curd and even it out.
Arrange the glazed strawberries in any desired order.
For making lemon curd, instead of all-purpose flour, corn flour can be used too.
If desired, 1-2 tbsp of condensed milk can be added if the lemons are too sour.
For making eggless tart crust, use cold butter and cold milk/water.
Double up the butter to get flaky melt in mouth pastry and reduce the water accordingly.
Instead of ice cold water, cold milk can be used too. Gives a good flavor to the tart shell.
Add a pinch of salt to the tart shell, helps bring out the sweetness of the tart.
Oven temperatures vary for different brands. Keep a close eye on the tart while baking.
Bling baking (with a parchment paper filled with rice) helps in keeping the tart from becoming too hard and bakes evenly.
It is optional to sugar glaze the strawberries. If the strawberries are sweet, skip the process.