Strawberry Tart with Moscato Lemon Curd

July 23, 2014
0 Ratings
  • Serves 8
Author Notes

When life gives you lemons and moscato, you make moscato lemon curd. I thought nothing could be better than classic lemon curd, but I was wrong. The touch of white moscato in this version takes it to a whole new level. For this simple summer tart, I just spread the curd into a prepared tart crust and topped with fresh strawberries. It tastes like strawberry lemonade, in a tart, with a moscato twist. —foxeslovelemons

What You'll Need
  • Moscato Lemon Curd
  • 3 large egg yolks
  • 2 large whole eggs
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons white moscato
  • 3 tablespoons cold unsalted butter, cubed
  • Strawberry Tart
  • 1 prepared tart or pie shell
  • 12 ounces strawberries, hulled
  1. Make the Lemon Curd: In small saucepan, whisk together egg yolks, eggs, sugar, lemon juice and zest, and moscato. Cook over medium heat 7 to 8 minutes or until mixture is thick enough to coat spoon; whisking constantly.
  2. Remove from heat. Stir in butter a few cubes at a time, stirring until incorporated after each addition. Strain mixture through a fine-mesh strainer into a storage container. Cover and refrigerate at least 2 hours or up to 1 week before using.
  3. Make the Strawberry Tart: Spread chilled Moscato Lemon Curd in prepared tart crust (you may have a little bit of curd left over; reserve for another use). Top with strawberries, hulled side down. This tart is best served immediately after assembly.
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