lemon tart with strawberry

Lemon tart with strawberry agar gel

Lemon tart is a fresh dessert that suits summer very well. In this version the top of the lemon tart is covered by a strawberry agar agar gel.

Prep 20 min

Cook 30 min

Not too tricky

6 servings


  • Amond sablèe
  • 100 g all-purpose flour

  • 75 g pastry flour

  • 155 g butter

  • 75 g potato starch

  • 80 g almonds flour

  • 90 g icing sugar

  • 5 g water

  • 1 egg

  • a pinch of salt

  • Lemon filling
  • 1 table spoon of all-purpose flour

  • 100 g white sugar

  • 1 lemon (skin+juice)

  • 150 g milk

  • 1 egg (beaten egg white)

  • Strawberry agar agar gel
  • 300 g strawberries

  • half glass of water

  • 2 teaspoons of agar agar powder

  • Some strawberries for the decoration


  • Amond sablèe shell
  • For the sablèe shell, follow the steps indicated in the Occhi di bue filled biscuits recipe.
  • Roll out the dough on a lightly floured surface to about 4 mm thickness, then lift into a tart tin. Stab a few holes in the bottom.
  • Lemon filling
  • Mix together the flour and the sugar, then add the milk, the lemon and stir.
  • Add the egg (with the beaten egg white) and stir.
  • Fill the sablèe shell creating a layer of about 1 cm thick, taking care to leave about 5 mm for the strawberry gel. Bake at 180°C (static) until both the shell and the filling are browned.
  • Leave to cool while you prepare the strawberry gel.
  • Strawberry agar agar gel
  • Blend the strawberries with water and then bring to boil.
  • Add the agar agar powder (previous dissolved in a little quantity of water) and cook for 3 minutes while stirring.
  • Leave to cool until 40-50°C before use it.
  • Pour the gel onto the tart and leave to cool and solidify.
  • Decorate the tart with fresh strawberries.