Fresh and creamy strawberry tart with Italian meringue

This strawberry tart is a delicious dessert that combines a buttery, lemon-scented crust with a rich, creamy strawberry filling. replaces the word nice with emptypped with a light and fluffy Italian meringue, this tart is both refreshing and indulgent. The sweet and tangy flavor of the strawberries pairs perfectly with the creamy filling and crispy crust, making it a perfect dessert for any occasion.

Why you'll love this:

You’ll love this strawberry pie because it strikes the perfect balance of sweet, tart, and creamy. The homemade crust is tender and creamy, while the filling is rich with natural fresh strawberry flavor and a hint of lemon. Italian meringue adds a light and airy finish that makes every bite irresistible. This pie is not only delicious, but also visually stunning, making it a great choice for special gatherings or a simple treat to enjoy at home.

Perfect opportunity:

This strawberry tart is perfect for spring and summer gatherings, holiday parties, or as a refreshing dessert after a meal. It’s also perfect for serving at family dinners, brunches, or anytime you want to impress your guests with a homemade treat. The combination of fresh strawberries and creamy filling makes this a sure-fire hit at any event.

Decorating tips:

For an extra special presentation, consider decorating the top of the tart with fresh strawberries or a drizzle of strawberry syrup. You can also use a piping bag to create decorative swirls with the Italian meringue, then lightly toast the meringue with a kitchen torch for a beautiful golden finish. The bright red of the strawberries against the white meringue creates a striking contrast that will make your tart the star of any dessert table.

Ingredients:

For the crust:

• 125 grams of softened butter (at room temperature)
• 100 grams of sugar
• Zest of 1 lemon
• 1 tablespoon vanilla extract
• 1 large egg
• 200 grams all-purpose flour (use the finest flour you have)
• 50 grams of cornstarch
• 1 teaspoon baking powder

For the filling:

• 2 cans (about 700 grams) of sweetened condensed milk
• 500 grams of fresh strawberries, hulled and pureed
• 3 large eggs
• 1/4 cup (60 ml) lemon juice

For the Italian meringue:

• 200 grams of sugar
• 50 grams of extra sugar
• 100 ml of water
• 4 large egg whites

Instructions:

1. Prepare the crust:
   • In a large bowl, beat together softened butter, sugar, lemon zest and vanilla extract using an electric mixer. Beat for about 5 minutes until pale and fluffy.
   • Add the egg and beat for 2 more minutes until well combined.
   • Sift together flour, cornstarch, and baking powder. Gradually add dry ingredients to butter mixture, mixing with a spatula until dough forms. Dough will be thick, but it will absorb flour.
   • Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for 1 hour.

2. Pre-bake the crust:
   • Preheat the oven to 180°C (350°F).
   • On a floured surface, roll out the dough to fit an 8-inch (20 cm) pie plate. Press the dough into the plate and trim off any excess. Line the crust with parchment paper and refrigerate for 30 minutes.
   • Cover the crust with aluminum foil, pressing the edges to prevent the crust from shrinking. Bake for 10 minutes, remove the foil and let the crust cool.
3. Prepare the filling:
   • In a large bowl, mix together sweetened condensed milk, strawberry puree, eggs and lemon juice until smooth and well combined.
   • Pour the mixture into the pre-baked crust and bake for 40 minutes or until the filling is set.
4. Prepare the Italian meringue:
   • In a small saucepan, combine 200 grams of sugar and water. Cook over medium heat until syrup reaches 118°C (245°F).
   • While the syrup is cooking, beat the egg whites with the remaining 50 grams of sugar until they form soft peaks.
   • Gradually pour the hot syrup over the egg whites, whisking constantly until the meringue is thick, glossy and cooled to room temperature.
5. Assemble the pie:
   • Let the tart cool completely before decorating with the Italian meringue.
   • Spread or pipe the meringue onto the cooled tart. You can also toast the meringue with a kitchen blowtorch to achieve a golden finish.

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