Over the past weeks I tried quite some recipes for the tart shells. They are all different, and all work with different fillings. In all honesty this is my favourite recipe so far. It’s fairly easy to prepare and tastes delicious. The addition of ground almonds gives it a nice nutty flavour. It work perfectly for the classics tart – like the lemon curd or chocolate.
I always loved Lemon Curd. Since I discovered it I always keep a jar at home. It’s simple delicious and with a simple twist can be changed into an amazing dessert. What I didn’t realise until recently is how incredibly easy it is to make and, of course, how infinitely better a home-made lemon curd is. After trying out this recipe I don’t think you will be buying your lemon curd.
Lemon Curd Tart
Adapted from Christophe Felder
For the pastry:
- 120 g of butter, softened,
- 80 g confectionery sugar,
- 1 vanilla bean, split in half, seeds removed,
- 25 g ground almonds,
- pinch of salt,
- 1 egg,
- 200 g flour.
- Sift the confectionery sugar to the soft butter. Add the vanilla seeds, ground almonds and salt. Beat with a wooden spoon until fully incorporated.
- Add the egg and beat it in.
- Sift the flour and beat the mixture for a couple of minutes until you get a smooth dough. Form a flat disk, cover with a plastic wrap and chill in the fridge for 2 hours.
- Roll out the dough and put in a 24 cm tart shell with a removable bottom.
- Prick the bottom of the tart with a fork.
- Bake at 180 C in the middle of the oven for 15-20 minutes, until the dough is golden.
For the lemon curd:
- 2 lemons
- 120 ml lemon juice (from about 4 lemons)
- 120 g sugar,
- 3 eggs,
- 175 g butter, diced.
- Remove the yellow skin from the lemons with a peeler (make sure not to include the white part of the lemon, as it’s very bitter).
- Combine the zest, lemon juice, sugar and eggs in a pan.
- Put it on the medium heat and whisk constantly until it thickens ans starts to simmer.
- Strain the mixture into a large bowl with the diced butter and whisk until smooth. Let it cool slightly.
Assemble the tart:
- Spread the lemon curd in the cooled tart shell.
- You can make some candied lemon slices to put on top (simply boil very thin slices of lemon in a sugar syrup (200 ml water and 100 g sugar) for 10-15 minutes) and covered it with a warmed up apricot preserve.