Strawberry lemon curd tart with gluten-free almond crust


Strawberry Lemon Curd Tart

I went to a dessert party last night. Every year during finals, my late advisor would host a dessert party at her home, bringing together people from all different academic communities for a night of relaxation, strange drinks, chocolate fondue, and ice cream sundaes. To continue this tradition, her research group hosted the same party in our lab last night – potluck style. Turns out dessert parties can be a major bummer for a dessertaholic who’s given up gluten. Unless there’s a gigantic platter…or two…of chocolate covered strawberries.

Every time I dreamed about the brownies and cookies spread across the table, I redirected my reach for another chocolate covered strawberry…and another…and another. So what? It’s fruit. It’s healthy. And today? I’m headache free. The night I caved and shoved a chocolate orange creamsicle cupcake in my face I should have exhibited the same restraint and stuck to this deliciously sweet gluten-free strawberry lemon curd tart with almond crust. Topped with a dollop of greek yogurt sweet cream. Hindsight is always 20-20.

Gluten-free Strawberry Lemon Curd Tart

Strawberry season (and stone fruit…and pretty much any juicy fruit season) holds my heart. Strawberries for breakfast. Lunch. Snack. Dinner. Dessert. It’ll never grow old. You’ve got strawberries growing in your backyard? Great, let’s be best friends. If wallpaper could really taste like strawberries like in Willy Wonka’s factory, I’d paste it on every surface of the house and lick the walls all day long. That’s not weird, right?

We served this strawberry covered tart as the gluten-free option when Lucas’s pals came over for dessert a few weeks back. On a last-minute whim, I figured out how to make plain greek yogurt mimic sweet whipped cream. AH-MAZE-ING. Oh, greek yogurt, you sneaky devil, you. This healthier “whipped cream” tied all the tart flavors together – sweet, juicy, nutty, tart, and creamy. GF FTW! (Mom, that means: Gluten-free, for the win!).

Strawberry lemon curd tart with gluten-free almond crust
Yields: One 11" tart
Lemon curd
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • 1 egg
  • 2 egg yolks
  • ½ cup sugar
  • 2 tablespoons butter, cut into 4 pieces.
Almond tart crust
  • 2½ cups almond flour
  • 2½ tablespoons sugar
  • A pinch of salt
  • 5 tablespoons of unsalted butter, chilled and cubed
  • 1 large egg white
The rest
  • 2 cups strawberries, sliced
  • 1 kiwi (optional)
  • 1 cup greek yogurt
  • ⅓-½ cup powdered sugar (depending on how sweet you prefer it)
  • ¼ teaspoon vanilla
Lemon curd
  1. Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
  2. In the heat proof bowl combine the lemon zest, lemon juice, egg, egg yolks, and sugar.
  3. Cook, whisking CONTINUOUSLY (so you don’t wind up with sweetened scrambled eggs), until mixture thickens enough to cover the back of a spoon.
  4. Remove bowl from heat, and add butter, stirring to combine.
  5. Strain curd through a fine metal strainer to remove any (almost undetectable) pieces of cooked egg.
  6. Cover with plastic wrap, so that it touches the top of the curd to keep it from developing a skin.
  7. Refrigerate until chilled (or freeze if you're impatient like me).
Almond tart crust
  1. In the bowl of a food processor, combine all the ingredients. Pulse until the dough resembles coarse meal.
  2. Remove from the food processor and use your hands to form a dough.
  3. Press evenly into the bottom and sides of a greased 11" tart pan.
  4. Place in the freezer while you preheat the oven to 400ºF.
  5. Bake on the middle rack for about 15-20 minutes, until it is light brown (do not over bake or the almonds will taste bitter).
  6. Let cool before filling.
The rest
  1. When the crust has cooled, spread the lemon curd over the crust evenly.
  2. Lay the strawberries and kiwi slices over the lemon curd.
  3. Mix together the greek yogurt, powdered sugar, and vanilla.
  4. Slice and serve the tart with a large spoonful of the sweetened greek yogurt on top.

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  1. This should be called “Colette’s Tart.”

  2. Jessie says:

    I cannot seem to find almond flour ANYWHERE! what can be used as a substitute, but still be gluten free? (I’m new to the gluten free diet, so I’m still figuring things out.)

    • SnixyKitchen says:

      Almond flour may also be called almond meal (finely ground up almonds). For this particular recipe, I’d recommend replacing it with almonds that you finely grind up in a food processor or blender. You can even get Almond Meal on Amazon :). Goodluck with the gluten free diet!

  3. This is a lovely looking tart, makes me think of summer picnics. Very nice, great job.

  4. Cheryl says:

    I have not made much with a flan pan. Is it hard to get out of the pan? I would want my crust to look as nice as these! Please give me any tips you have.

    • SnixyKitchen says:

      Great question, Cheryl! I actually used a quiche pan with a removable bottom (similar to this one), which makes removal super smooth and simple! Hope that helps:)

      • Cheryl says:

        Yes, it does help! I will have to get one. Thank you so much for the quick reply.
        P.S. These passwords are a pain.

        • SnixyKitchen says:

          You know, I was just thinking about that the other day. I get so much spam that I need a filter so I can see the comments I really care about…let me look into another spam filter that maybe doesn’t require copy/paste of the password :)

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