Strawberry and cream tart: everything light, from the shortcrust pastry to the cream, incredible but true!
This cream and strawberry tart is delicious, yet very light, and easy to make—one slice leads to another. Make it too!
What's better than a guilt-free slice of cream and strawberry tart? Believe me, you'll eat it endlessly; it's a delicious, fragrant, and inviting dessert that will make everyone's mouth water.
A perfect dessert to enjoy at the end of a meal, perhaps when you're craving something sweet but don't want to overdo it on calories. What are you waiting for? Prepare this delicious treat for your family.
Light strawberry and cream tart: nothing better!
This strawberry and cream tart is delicious, light, and delicious—a real novelty. Surprise your family and yourself.
For the light shortcrust pastry
400 g of 00 flour
150 g of sugar
150 g of extra virgin olive oil
2 whole eggs
1 egg yolk
grated zest of a lemon
To fill
200 g of strawberries
Procedure
To make this light tart, we recommend making the light custard. Next, we prepare the light shortcrust pastry. On a work surface, make a well in the flour, then add the grated lemon zest, eggs, egg yolk, oil, and sugar. Mix well and quickly knead with your hands.
Once the dough is compact, form a loaf and wrap it in cling film. Refrigerate for half an hour.
After half an hour, remove the shortcrust pastry from the refrigerator, roll it out between two sheets of parchment paper, and roll it out with a rolling pin. We recommend leaving the parchment paper on.
Prick the base with the prongs of a fork and then add the custard, level it and bake in a hot oven at 180° for 25-30 minutes, once cooked, turn off the heat and decorate with the washed and chopped strawberries.
Enjoy your breakfast or break!
