No-Bake Strawberry Lemon Swirl Tart

The No-Bake Strawberry Lemon Swirl Tart is an enchanting dessert that embodies the perfect harmony of flavors and textures. With its bright and zesty lemon curd intertwined with rich strawberry jam, each bite offers a delightful contrast between sweet and tart. The creamy filling rests on a buttery shortbread crust, providing both a crunchy texture and melt-in-your-mouth consistency. This exquisite dessert draws inspiration from summer picnics and family gatherings, making it ideal for occasions such as birthdays, barbecues, and holidays. The best part? It requires no baking, making it a fantastic option for those hot days when the oven is just too much to bear.

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What You’ll Need for No-Bake Strawberry Lemon Swirl Tart

Complete Ingredients List

• 16 Tbsp. (2 sticks) unsalted butter, divided
• 10 oz. shortbread cookies, finely crushed
• 1/2 tsp. kosher salt, divided
• 4 large eggs
• 4 large egg yolks
• 1 1/4 cups granulated sugar
• 2 tsp. finely grated lemon zest
• 1 cup fresh lemon juice
• 2 Tbsp. cornstarch
• 1 cup seedless strawberry jam
• Store-bought or homemade whipped cream, for serving

Ingredient Substitutions & Alternatives

For those with dietary restrictions or personal preference, consider the following substitutes:

• Dairy-Free Option: Swap unsalted butter for vegan butter or coconut oil.
• Gluten-Free Option: Use gluten-free shortbread cookies or a gluten-free alternative to the crust.
• Reduced Sugar Version: Substitute granulated sugar with a sugar alternative like erythritol or use unsweetened applesauce in the curd.
• Flavored Variations: Enhance the lemon flavor with a few drops of lemon extract, or try adding fresh berries into the filling for added texture.

How to Make No-Bake Strawberry Lemon Swirl Tart

Creating this beautiful tart can seem intimidating, but the step-by-step process will make it approachable for all levels of bakers. Grab your ingredients and let’s get started!

Step 1: Prepare the Crust

Begin by melting 5 Tbsp. of butter in a small pot over medium-low heat or in the microwave. Once melted, transfer it to a large bowl. Combine the melted butter with 10 oz. of finely crushed shortbread cookies and 1/4 tsp. kosher salt, stirring until the mixture is well combined.

Next, transfer the cookie mixture to a 9-inch tart pan with a removable bottom. Carefully press the cookie mixture into the bottom and up the sides of the pan, ensuring it’s evenly distributed. Once done, refrigerate the crust for about 20 minutes to chill and firm up.

Step 2: Make the Lemon Curd

While the crust is chilling, it’s time to prepare the lemon curd. In a medium bowl, whisk together 4 large eggs and 4 large egg yolks until fully blended. In a medium pot over medium-low heat, melt the remaining 12 Tbsp. of butter. Once the butter is melted, add the egg mixture, 1 1/4 cups of granulated sugar, 2 tsp. finely grated lemon zest, 1 cup of fresh lemon juice, and 2 Tbsp. of cornstarch.

Cook this mixture, whisking constantly, until it thickens to a pudding-like consistency, which should take about 6 to 8 minutes.

Step 3: Strain and Separate the Curd

After achieving the desired thickness, remove the curd from the heat and strain it through a fine-mesh strainer into a medium heatproof bowl to ensure a smooth texture. Take 1 cup of the strained curd and transfer it to another bowl. Stir in 1 cup of seedless strawberry jam, blending until it’s well incorporated.

Step 4: Assemble the Tart

Now comes the fun part — assembling the tart! Take the prepared crust from the refrigerator and pour dollops of the lemon curd and strawberry jam mixture alternately into the center of the tart shell, creating a beautiful swirl effect. Use a skewer or a chopstick to drag through the curd gently, creating a swirl pattern across the top.

Step 5: Chill and Set

Cover the tart and refrigerate it until set, which will take at least 2 hours or up to overnight for the best results.

Step 6: Serve

Once set, carefully remove the sides and bottom of the tart pan, then transfer the tart to a serving platter. Serve chilled with whipped cream on the side, allowing your guests to add their preferred amount.

Serving Suggestions for No-Bake Strawberry Lemon Swirl Tart

How to Serve No-Bake Strawberry Lemon Swirl Tart

This delightful tart is best served chilled. You can leave it in the fridge until it’s time to cut and serve. When ready to plate, use a sharp knife to slice through the crust, ensuring a clean cut to maintain the beautiful layers inside.

Perfect Pairings & Toppings

For the ultimate indulgence, introduce a dollop of whipped cream on top of each slice. You might also consider serving it with fresh strawberries or blueberries on the side for an additional pop of color and flavor. A sprinkle of finely grated lemon zest on the whipped cream can enhance the presentation, or a mint leaf can add a striking contrast that will wow your guests.

Storing & Preserving No-Bake Strawberry Lemon Swirl Tart

Best Storage Methods

To maintain the tart’s delightful texture and flavor, cover it tightly with plastic wrap and store it in the refrigerator. It can be enjoyed fresh for up to 3 days.

Reheating or Freezing Tips

As this is a no-bake dessert, reheating is not necessary. However, if you have leftovers that you wish to keep for longer, you can freeze the tart before adding the whipped cream. Wrap it tightly in aluminum foil or plastic wrap and freeze for up to 2 months.

To defrost, simply remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, top with fresh whipped cream before serving.

Tips for Perfect No-Bake Strawberry Lemon Swirl Tart Every Time

Avoid These Common Mistakes

When making this tart, be sure not to rush the cooking process of the lemon curd. If the mixture doesn’t thicken properly, it could lead to a runny filling. It’s also vital to strain the curd to eliminate any cooked egg bits, ensuring a smooth texture.

Helpful Tricks for Success

• Ingredient Temperature: Ensure that your eggs are at room temperature before starting the recipe. This helps them incorporate more easily into the mixture.
• Chilling Time: Don’t skip chilling the crust thoroughly; a properly set crust gives the tart structure and prevents it from becoming soggy.
• Creative Swirls: Experiment with different swirl patterns using different tools (like a fork for finer swirls).

Fun Variations of No-Bake Strawberry Lemon Swirl Tart

Flavor Variations or Recipe Twists

Consider adding a hint of fresh herbs like basil or mint for a unique twist. A gradient of different fruit jams could also be an exciting variation, using raspberry or blueberry jam as additional flavors.

Dietary-Friendly Adjustments

For a vegan version of this tart, you can replace the eggs with a flax or chia egg (1 tablespoon flaxseed meal or chia seeds mixed with 2.5 tablespoons of water, left to sit until gel-like). Use coconut milk instead of cow’s milk and ensure the cookies are vegan.

FAQs

What If My No-Bake Strawberry Lemon Swirl Tart Doesn’t Turn Out Right?

If your curd doesn’t thicken, avoid panic! You can reheat it slowly, continuing to whisk until it thickens up again. If the tart crust is soggy, try chilling it longer to firm it up.

Can I Prepare This in Advance?

Absolutely! This tart is perfect for make-ahead preparations. You can assemble it the day before serving and let it chill in the refrigerator overnight. Just add the whipped cream right before serving for the freshest taste.

What Ingredients Can I Swap?

If you find it challenging to source fresh lemon juice, bottled juice can work in a pinch, but fresh is always best for the zingy flavor. For the shortbread crust, feel free to experiment with different cookies or even a blend of nuts and dates for a more wholesome option.

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