Strawberry Lemon Tart

A delicious balance of zesty and sweet.
15 min
20 min



  • 1 Preheat oven and baking tray at 200˚C (180˚C fan forced). Lightly grease a fluted 25 cm x 3 cm deep round, loose base, tart pan.
  • 2 Trim and overlap pastry sheets to fit tart pan, allowing a 5 cm overhang. Prick base with a fork.
  • 3 Place a sheet of non-stick baking paper over the pastry and fill with rice, dried beans, or baking weights. Place in oven on pre-heated baking tray and blind bake for 10 -12 minutes.
  • 4 Remove the baking paper and weights and cook for a further 5-10 minutes or until lightly golden. Transfer to a cooling rack. Once cold, use a sharp knife to cut the excess pastry off. Keep your knife in line with the top edge of tart pan. Set aside.
  • 5 Using 1 cup (250 mL) of boiling water and only 100 mL cold water, prepare the strawberry jelly as per packet directions for the jelly topping. Set aside in refrigerator, allowing to cool completely, but not set, approximately 25-35 minutes.
  • 6 To make the filling, combine lemon jelly crystals and boiling water in a microwave-safe bowl, stirring to dissolve well (microwave in 30 second bursts until crystals have completely dissolved).
  • 7 Using an electric mixer, beat cream, cream cheese, and lemon zest until smooth. Add lemon jelly mixture and beat until combined. Pour into prepared tart case and refrigerate.
  • 8 Once the strawberry jelly is cool (still liquid), pour over the back of a spoon on top of the filling. Fill to just before the rim of the tart ends.
  • 9 Refrigerate until set. To serve, decorate with your choice of fresh berries and fruit.

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