Saturday, April 3, 2010

Lemon Curd Tart

Happy Easter. It is the time when all things are bright and lovely again. Every year we gather with friends to celebrate Easter, complete with a table of potluck dishes and easter egg hunt for the kids. This year we are lucky to have a very good and warm weekend to celebrate this holiday and able to dine al fresco style surrounded with budding greens and warm and breezy air of the lovely spring season.

This year my kids were very happy to see their GrandAuntie Marina from Canada who stopped by for a day at our place. Having family members visiting is always a big deal to me and I cherish every visit as my kids don't get to see many relatives over here and it is always interesting to see how my kids getting all curious on who is who and connecting with the people who are related to their grandparents and parents.

I haven't made a tart since last year and with the summer berries available together with very affordable lemon in the grocery, I made this Lemon curd tart to celebrate Easter at our annual potluck gathering. I have always wanted to make lemon curd but because of its richness in eggs and butter, I kept the idea at bay till I have a reason to make it and able to share the calories around! Lemon is a  year end season fruit and yet it is so summer in nature with its bright and fragrant rind and luscious juice. The blackberries were huge and on sale and amazingly sweet and juicy and I used them and mint leaves to decorate this 6 inch tart.


The only mistake I made with this tart is that I made the base of the tart shell a bit too thick and it was a bit difficult to cut out a slice unless and until I leave it out to reach room temperature before cutting. Other than that, I am pretty satisfied with the rim and sides of the tart case which was the perfect thickness and the lemon curd was tangy with just enough sweetness to make it a good dessert for a warm day.

Recipe :

Tart Case:
1-1/2 cup All Purpose flour
6 tbsp cold butter
3 tbsp sugar
1/4 tsp salt
4 to 5 tbsp cold water

Lemon Curd:
5 eggs
Grated zest of 1 lemon
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (2 lemons)
4 tbsp butter
about 26 blackberries for garnish
spearmint leaves

Method :
Tart Case:
1) Put the flour, sugar and salt in a large bowl. Stir with a fork to mix.
2) Cut the cold butter into small pieces and drop into the flour mixture. Use food processor to process till coarse crumbs or using hands to rub the butter into the flour mixture.
3)Starting with 2 tbsp cold water, add into the butter and flour mixture and continue to process or mix with hands till a dough is formed. Add in the remaining water by one tablespoon each time till a dough is formed and all the crumbs clump together.
4) Remove and form into a ball and cover with cling film and let the dough rest in the fridge for 1 hour.
5)Preheat oven to 375F. Remove from fridge and roll out to a large circle, about 1/4 inch thick.  Grease a 6 inch tart pan with butter lightly. Lift and place the rolled out dough onto the tart pan, with sides overlapping the pan. Gently tuck the dough into the tart pan and cut out excess dough. Prick the bottom with fork. Line with aluminum foil and baking beans.
6)Bake the tart case for 15 mins, remove the baking beans and aluminum foil and bake for an extra 15 mins.
7)Turn off the oven and let the baked tart case remain in the oven for an extra 10 mins. Remove and cool completely on a rack.

Lemon Curd :
1)Place the eggs, sugar, lemon zest and lemon juice into a small cooking pot. Turn on the stove to low heat and start stirring and mixing the ingredients together, Continue to stir or whisk until the sugar has dissolved and the mixture starts to thicken to heavy cream consistency, about 10 to 12 mins. Do not stop stirring or else the eggs will curdle. Remove from the Heat.
2)Immediately add in the butter pieces and continue to stir till the butter is totally melted and blended in. Let the curd cool to room temperature, cover with foil or cling film and keep in refrigerator for at least 2 hours.

To Assemble :
1) Spoon the lemon curd into the cool tart case. Smooth out with a small angled spatula.
2) Garnish with blackberries around near the rim and add in mint leaves.
3) Place in the refrigerator till ready to serve.

1 comment:

Aggie said...

saya mau makan ohhh

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