- 80 grams softened butter
- 80 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- ½ lemon (zest)
- 150 grams Pastry flour
- 2 teaspoons Baking powder
- 5 tablespoons milk
Cream butter with sugar and vanilla sugar until fluffy, then stir in egg and lemon peel. Mix flour with baking powder and stir in with the milk.
Butter the ramekins, sprinkle with flour, spoon batter into molds and smooth.
Bake in a preheated oven (175°C) (approximately 350°F) 20-25 minutes. Remove from the oven, and turn out from the ramekins. Heat the strawberry jam and pass through a fine sieve. Mix with the whipping cream. Thinly coat the bottom of the cooled tart with 1 tablespoon strawberry cream.
Rinse strawberries, remove stems, cut in half and spread over the tart. Dust with icing sugar and serve immediately.