You will need:
For the crust:
2 cups all purpose flour
1/2 cup salted butter
1/4 cup sugar
For the cream base:
(I used a 200 ml of thick and properly hung curd)
Juice of 1/2 lemon
For the strawberry sauce:
3/4 cup of chopped strawberries
1 cup water
2 teaspoons of sugar
Strawberries for layering
Combine the ingredients for the crust gently with your finger tips or you can also pulse them in a blender. Add enough chilled water to form a dough that you can easily roll out. But do not knead.
Put it in an airtight container and leave it in the refrigerator.
Prepare the strawberry sauce by mixing all ingredients and simmering on low flame till you get a flowy thick consistency. Taste and adjust the sweetness.
Remove the dough from the fridge and spread it over in a pie dish 8” diameter .
Using a fork prick the crust all over.
Bake until golden for about 25-30 minutes
While the dough is baking prepare the ”hung curd filling”
Mix all ingredients and adjust the taste.
Slice enough strawberries to layer over the 8” pie dish......
The crust is ready and once you remove it from the oven let it cool.
Spread the “hung curd filling “.
And then the strawberry sauce.
Layer the sliced strawberries starting from the outside edge in tight concentric circles.
Chill the tart
And unmold just before serving.
Note: I used hung curd since I didn’t really feel like stepping out just to pick up cream cheese! !!
And this tart tastes a lot better served in a LivingClay dish!