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125 g g Butter Butter
60 g g Icing Sugar Icing Sugar
1 pinches pinch Salt Salt
180 g g Flour Flour
3 large large Eggs Egg
175 g g Strawberry Strawberry
50 ml ml Lemon Lemon
(Freshly Squeezed)
200 g g Sugar Sugar
150 Cream Cream

Strawberry Curd Tartlet

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1:30 hrs



  • Dice 125g butter and knead together with flour, icing sugar, salt, bind with one egg yolk, add 1 or 2 tablespoons of cold water depending on consistency. Allow to cool.

Strawberry Curd

  • Wash and dry 175g strawberries, puree strawberries by spreading through a sieve. Melt butter and lemon juice, add in sugar, stir until melted. Beat 2 eggs in a bowl, combine melted butter and sieved strawberries together, heat to boiling point using medium heat, stirring until the mixture thickens slightly. Leave the curd to cool.
  • Roll out pastry on a little flour. oil 8 tartlet mold's, place a layer of pastry in each mold and blind bake in the pre-heated oven at 200°c for 10 minutes, leave to cool for 10 minutes. Cover each pastry base with strawberry curd and refrigerate for approx. 2 hours.
  • Before serving, slice remaining strawberries and decorate each tartlet and serve with whipped cream.


Fat29 g Carbonhydrates54 g Protein6 g kCal515 Kilojoule2156