Discover the joy of baking with this Strawberry Tart with Italian Meringue, a dessert that brings the freshness of strawberries together with the silky smoothness of Italian meringue. Perfect for a 20 cm diameter, 5 cm high tart mold, this recipe is designed to impress with its balance of sweet, fruity flavors and its sophisticated appearance. It’s a refreshing take on fruit tarts that promises a delightful taste experience.
Why You’ll Love This: This tart is a celebration of textures and flavors, featuring a buttery crust infused with lemon zest and vanilla, a creamy filling of condensed milk and pureed strawberries, topped with a glossy, soft Italian meringue. Each component complements the others perfectly, creating a dessert that’s as delicious to eat as it is beautiful to behold.
Perfect Occasion: Ideal for spring and summer gatherings, celebratory events, or as a show-stopping finale to a dinner party, this Strawberry Tart with Italian Meringue is sure to capture the hearts of your guests. Its elegant presentation and refreshing taste make it a perfect choice for any occasion that calls for something special.
Decoration Tips: Adorn the finished tart with fresh strawberry slices, mint leaves, or edible flowers for an extra touch of beauty and freshness. The glossy Italian meringue can be piped in decorative swirls or peaks to add texture and visual interest to the tart.
- For the Tart Crust:
- 125g soft butter (room temperature)
- 100g sugar
- Zest of 1 lemon
- 1 tablespoon vanilla extract
- 1 egg
- 200g all-purpose flour
- 50g cornstarch
- 1 teaspoon baking powder
Instructions:
- Cream together butter, sugar, lemon zest, and vanilla with an electric mixer until pale (about 5 minutes). Mix in the egg for another 2 minutes.
- Sift in flour, cornstarch, and baking powder, gently folding with a spatula until just combined. Flatten the dough, cover, and chill for 1 hour.
- Preheat the oven to 180°C. Roll out the dough on a floured surface and line the tart mold. Chill for 30 minutes, then bake with a foil cover for 10 minutes. Remove foil and cool.
- For the Filling:
- 700g condensed milk
- 500g strawberries (pureed)
- 3 eggs
- 60ml lemon juice
Instructions:
- Combine all filling ingredients and pour into the pre-baked crust. Bake for 40 minutes. Cool and refrigerate.
- For the Italian Meringue:
- 200g sugar + 50g extra sugar
- 100cc water
- 4 egg whites
Instructions:
- Cook sugar and water in a saucepan until it reaches 118°C (forming a soft ball in cold water).
- Whip egg whites with the extra sugar until stiff peaks form. Gradually pour in the syrup while continuing to beat until the mixture cools. Decorate the chilled tart with the meringue.
Indulge in this Strawberry Tart with Italian Meringue, a dessert that combines the joy of baking with the elegance of fine dining. Enjoy the layers of flavor, texture, and the satisfaction of creating a truly spectacular treat.
