Meyer Lemon Curd Strawberry Tart with Nut Crust




  1. In Food Processor add walnuts and dates, pulse to a medium crumb.
  2. Add chopped butter and pulse again to blend.
  3. Pour mixture into a 9″ or 12″ x 4″ tart pan and press evenly up along the sides and the bottom. Bake at 350 degrees for 10-12 minutes.
  4. Pull out of the oven and spread chocolate chips in an even layer.
  5. As they melt with the heat of the tart, take a spatula and spread an even coat on the crust.
  6. Allow it to cool and cover it with plastic wrap and place in the refrigerator.
  7. Place Sugar and Lemon zest in a mortar and grind with the pestle to combine and release the oils.
  8. Transfer sugar mixture to medium heatproof bowl along with eggs and egg yolks, whisk to combine.
  9. Place over a saucepan of simmering water and whisk until sugar has dissolived.
  10. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on a instant read thermometer. Scraping down sides of bowl as necessary.
  11. Add butter and whisk until well combined, strain lemon mixture through a fine mesh sieve and allow to cool.
  12. Cover lemon curd with plastic wrap pressing wrap directly onto surface, transfer to refrigerator and chill completely.
  13. Slice strawberries, set aside.
  14. When crust and chocolate are cold, add a layer of lemon curd and spread evenly.
  15. If you have any curd left, put it in a small glass jar, it makes a perfect hostess gift.
  16. Then add sliced strawberries in and even layer overlapping.
  17. In a small sauce pan on medium heat mix strawberry jelly and Cointreau until melted and combined.
  18. While still warm, using a pastry brush spread jelly mixture over strawberries and curd until evenly covered.
  19. Chill until ready to cut and serve. Can also be served with Whipped fresh cream.


Created By: Pepper Weinglass