Today, I am in the mood for something sweet and that reminds me of summer. So, I am going to make a tart. Now, if I was back in North America, I would be picking whatever berries look fresh and taste sweet. But, since I am in Dubai, where good tasting berries are scarce (most are ripened on their way over and taste like nothing), I am going to use frozen.
I am going to make this tart with Whole Wheat Flour. Why? Because I enjoy the crunch and texture of a whole wheat tart. But please, feel free to make a white tart shell if you wish!
Whole Wheat Strawberry Lemon Tart
Makes 1 tart
1 1/4 cups whole wheat flour
1/8 tsp salt
½ cup butter
3 tbsp ice cold water
400 grams (about 3 cups) of Strawberries ( Fresh if possible)
3 tbsp white sugar
Zest of ½ lemon
Juice of whole lemon
1 tbsp cornstarch
Bake for 25 minutes at 180 degrees
For Custard Filling:
Mix 2 eggs
½ cup heavy whipping cream
¼ cup sugar
To Make Tart Pastry:
Mix the flour and the salt in a medium bowl or food processor.
When ready to use, roll dough out on a lightly floured board. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.
To Make Filling:
In a large bowl, toss strawberries with sugar, lemon zest, lemon juice, and cornstarch. Place in the tart shell and bake for 25 minutes at 180 degrees Celsius (350 degrees Farenheit). until strawberries have softened and tart is beginning to brown.
In a small bowl, beat the eggs. Add whipping cream and sugar, and mix well. Pour this mixture into the half baked tart. Bake for another 30 minutes until custard is set.
Allow the tart to cool for about 15 minutes before removing from tart pan.