Lemon Tart with Rosemary and Strawberries

Ok, it's about time for a recipe.

The man of the house reaaaaallllllly enjoys cooking. And he is good at it. But every now and then, a dessert is nice. He does not bake, so that excursion into food decadency is left to me.

This recipe from Woman's Day Magazine caught my eye. Perhaps it was the fresh rosemary leaves in the tart shell that seemed like an interesting combination in a pastry.

Here is a picture of the featured dessert "Lemon Tart with Strawberries", courtesy of Woman's Day.

If a list of ingredients calls for sweetened condensed milk, it MUST be tasty! The ingredients are shown below, in case the picture whets your appetite, and all the instructions can be found here at Woman's Day.

Tart Shell: 1 1⁄4 cups all-purpose flour
1⁄4 cup confectioners’ sugar
1 Tbsp freshrosemary leaves
1⁄4 tsp salt
1 stick (1⁄2 cup) cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1 Tbsp water

Lemon Filling: 1 (14 oz) can sweetened condensed milk
5 large egg yolks
2 tsp grated lemon zest
1⁄2 cup lemon juice

Decoration: 12 strawberries, hulled and halved

Our tart did not finish up quite as pretty as the professional picture, but it probably tasted just as fine. Man, was it good!

Any by the bye, there are 400 calories per serving. Sigh.

(Picture found at Flickr.)