Description
A delightful tart featuring a buttery crust filled with Chantilly cream infused with lemon verbena and topped with fresh strawberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, diced
- ¼ cup confectioners’ sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely chopped fresh lemon verbena
- 1 pound ripe strawberries, hulled and sliced
- 2 tablespoons agave syrup
- Fresh lemon verbena leaves for decoration
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together the all-purpose flour and confectioners’ sugar.
- Incorporate the cold, diced butter into the mixture using your fingertips until it resembles a sandy texture.
- Add the egg yolk and ice water, mixing gently until a dough forms.
- Press this dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides.
- Use a fork to poke holes in the base.
- Bake the crust for 20-25 minutes, or until it turns a lovely golden color.
- Allow the crust to cool completely on a wire rack.
- In a separate bowl, whip the heavy whipping cream, sugar, and vanilla extract until soft peaks begin to form.
- Carefully fold in the chopped lemon verbena leaves to infuse the cream with flavor.
- Spread the Chantilly cream over the cooled tart shell.
- Layer the sliced strawberries on top of the cream, then drizzle agave syrup over the fruit.
- Garnish with fresh lemon verbena leaves.
- Refrigerate the tart for at least 30 minutes before serving.
Notes
- This tart serves 8.
- For best flavor, use ripe strawberries.
- Chantilly cream can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg