Lemon Curd Tarts are so delicious your guests will ask for more. This curd must be refrigerated for at least eight hours or overnight.
This recipe makes 20 3 1/4 inch fluted tarts.
7 ounces (200 grams) caster sugar
9 ounces (250 ml) fresh lemon juice
Zest of one lemon
10 1/2 ounces (300 ml) heavy whipping cream
10 eggs at room temperature
In a medium sized stainless steel mixing bowl put the eggs, sugar, lemon zest, and lemon juice. Whisk this mixture for about 4 minutes or until all of the sugar is dissolved.
Add the heavy whipping cream to the sugar mixture and blend completely.
Place the bowl of sugar mixture over a pot of simmering water and whisk continually for 10 minutes, or until the mixture is smooth and thick. Scrape down the sides of the bowl often with a spatula.
It will start looking thin with froth on the top. When done, the mixture will be thick with no froth.
Remember you must continue to stir the curd mixture the entire time it is cooking or it will be grainy when cooled. You want it to be creamy smooth.
When the curd is done remove it from the heat and continue stirring for one minute.
Place plastic wrap directly onto the curd so that there is no air between the curd and the plastic wrap..
Place the curd into the refrigerator for at least 8 hours or overnight to cool completely.
1 pound and 2 ounces (500 grams) chilled salt free butter cut into small cubes
9 1/4 ounces (260 grams) chilled confectioners’ sugar sifted
1/4 ounce or 2 teaspoons (10 grams) salt
5 (80 grams) egg yolks chilled
1 pound 7 1/2 ounces (665 grams) chilled all-purpose flour
Let the cubed butter set at room temperature for 20 minutes. It should still be cold but just soft.
In a medium size mixing bowl combine the butter, sugar, and salt. Mix with a wooden spoon until combined.
Add the chilled egg yolks one at a time and completely combine before add the next one.
Next fold in the flour just until combined. Do not over mix. This is what will make your pastry flaky.
Place the dough onto a clean dry work surface and gather it into a mound. Divide the mound into three equal sized pieces.
Shape each piece into a disk about 1 inch thick. Wrap each disk in plastic wrap; place in the refrigerator for at least 2 hours or overnight. I like to make my pastry at the same time as I make my filling and allow them both to cool at the same time. This way they are both ready the next day.
Remove your pastry dough 20 minutes before you are ready to roll it out.
Roll the pastry between two sheets of very lightly floured parchment paper until it is about 1/4 inch thick.
Brush 20 - 3 1/4 inch round fluted loose based tart tins lightly with melted unsalted butter.
Place the tart tins in the freezer for 20 minutes.
Pre-heat oven to 400F .
Place the tarts tins onto a baking sheet and bake in the pre-heated oven for 20 – 25 minutes or until golden brown.
Remove the tart tins from the oven and place onto a cooling rack until cooled completely.
To assemble the Lemon Curd Tarts:
Using a piping bag with a plain nozzle; pipe about 2 tablespoons of filling into each tart shell.
Lemon Curd Tarts may be served right away or you may top with sweetened whipped cream and then serve.
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