From the crust to the filling, expect a light, citrussy treat.
Recipe developed by @baking_ginger
Prep time: 20 min
Refrigeration time: 1-2 hrs before | 2 hrs after
Baking time: 35 min
For the crust:
Place the flour, sugar and salt in a food processor and mix for a few minutes.
Add the cold butter a little at a time and process until it becomes crumbly.
Add the egg and vanilla and continue to mix until it comes together.
Place the dough on a floured work surface and use your hands to shape the dough into a ball.
Roll the dough out between two sheets of baking paper.
Transfer the dough to a loose-bottomed tart pan and neaten the edges.
Prick the dough a few times with a fork and place the tart pan in the fridge for at least 1-2 hours.
Meanwhile, preheat oven to 180ºC.
Cover the top of the tart with baking paper and fill it with baking weights or dried beans.
Place the tart in the oven for 20 minutes, then remove baking paper and weights and bake for another 10-15 minutes or until golden.
Allow tart to cool.
Fill crust with warm lemon curd and place in the fridge to set for 2 hours.
Serve with fresh strawberries and mint.