Lemon Tart with Vanilla Cream

cook 10 mins
  • 200 g (7 oz) lemon curd
  • 1 sweet pastry tart case, about 23 cm (9 inches) across
  • 250 g (8 oz) strawberries, hulled and sliced
  • 1 vanilla pod, split lengthways
  • 200 ml (7 fl oz) double cream
  • 1 tablespoon icing sugar
  • Spread the lemon curd over the base of the tart case, then scatter over the sliced strawberries.
  • Scrape the seeds from the vanilla pod into the cream with the icing sugar and whip until it forms soft peaks. Spoon over the strawberries and serve immediately.
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