Easy No-Bake Lemon Strawberry Tart - Easy, No-Bake
This Easy No-Bake Strawberry Lemon Tart is one of those bright, fresh desserts that’s perfect for warm days. It starts with a buttery cookie crust, followed by a layer of sweet strawberry sauce and a smooth homemade lemon pastry cream, that’s creamy, silky, and full of fresh lemon flavor.
Ingredients
Cookie Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 1/3 cup (80g) butter , melted
Strawberry Sauce
- 9 oz (250g) strawberries , fresh or frozen
- 3 tbsp (45g) sugar
- 1 tbsp (15g) lemon juice
- 2 tbsp (16g) cornstarch
- 2 tbsp (30g) water
Lemon Pastry Cream
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 3 egg yolks
- 1/3 cup (40g) cornstarch
- 2 tbsp (20g) flour
- pinch of salt
- pinch of turmeric , optional
- Zest of 2 lemons
- 1/3 cup (80ml) fresh lemon juice
- 1 tbsp (15g) butter
For Decoration
- fresh strawberries , sliced
Instructions
Prepare the lemon pastry cream.
- In a saucepan, rub the lemon zest into the sugar until fragrant and slightly moist.
- Add the egg yolks. Whisk in the egg yolks until the mixture is smooth and pale.
- Add the cornstarch, flour and salt, whisking well until fully combined.
- Gradually pour in the cold milk, whisking constantly to keep the mixture smooth.
- Mix in the lemon juice until fully incorporated. Add a pinch of turmeric if desired to enhance the color.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble gently.
- Remove from heat and stir in a tablespoon of butter for extra smoothness.
- Strain if you want it extra smooth, then cover with plastic wrap touching the surface and chill.
Make the strawberry sauce.
- Add the strawberries, sugar, and lemon juice to a saucepan.
- Cook over medium heat until the strawberries soften and the mixture thickens.
- In a small bowl, mix the cornstarch with the water until smooth. Stir it into the strawberry mixture and continue cooking for 1–2 minutes, until thickened and glossy.
- Sieve to remove seeds.
- Let cool completely.
Prepare the cookie crust.
- Crush the digestive biscuits or graham crackers into fine crumbs.
- Mix with the melted butter until evenly combined.
- Press the mixture firmly into the bottom and sides of a greased 8-inch (20cm) tart pan.
- Refrigerate for 15–20 minutes until firm.
- Spread the cooled strawberry sauce evenly over the chilled crust. Place the tart in the freezer for 15 minutes to help the strawberry layer firm up.
- Carefully spoon the cooled lemon pastry cream over the strawberry layer.
- Smooth the top with a spatula.
- Refrigerate the tart for at least 4–6 hours, or preferably overnight, until fully set.
- Before serving, decorate with fresh strawberries.
Video
Nutrition
Serving: 1 servingCalories: 347kcalCarbohydrates: 44.95gProtein: 6.29gFat: 16.94gSaturated Fat: 8.323gTrans Fat: 0.435gCholesterol: 101mgSodium: 255mgPotassium: 260mgFiber: 3.7gSugar: 17.65gVitamin A: 492IUVitamin C: 32mgCalcium: 99mgIron: 1.38mg