It’s not your usual tart, this one tastes like citrus inside

It's not your usual tart, this one tastes like citrus inside

When the temperature rises, what’s better than a good tart, let’s try a special one with lemon curd

This is not there classic tart for two reasons. The first is that we must eat it strictly cold, as if it were a cheesecake. The second is that the filling is not classic: today we prepare the soft tart with lemon curd, the typical British lemon cream.

Soft tart with lemon curd

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It smells amazing, it is based on lemon juice and zest, eggs, sugar, butter and Maizena or corn starch and has a very intense color. We can use it as if it were a jam, on bread or rusks, but also to fill cakes and pies, as in this case. Plus, it prepares very quickly.

Soft tart with lemon curd, all the steps

The lemon curd can be kept in the refrigerator for 4-5 days covered with contact film. But it is also suitable for being frozen and taken out when needed.

lemons

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Ingrediants:
For the pastry
400 g of flour 00
190 g of butter
2 medium eggs
160 g of granulated sugar
1 lemon
1 tablespoon of baking powder
For the Lemon Curd
3 lemons
3 whole eggs + 2 yolks
30 g of cornstarch
200 g of granulated sugar
80 g of butter

Preparation:

Let’s start preparing the lemon curd. Let’s take thelemons and grate the peel after washing it carefully washed. Let’s put it aside and then get the juice, filtering it with a colander.
When the juice is ready, we add the Corn flour and we keep aside. So let’s take a bigger pot and a smaller one for the bain-marie: put the sugar and the butter into small piecesi, still cold from the fridge. We mix gently with a wooden spoon until everything is dissolved.

In a bowl, whisk the egg yolks together with the whole eggs with a hand whisk, then add them tol mix of butter and sugar. At that point we also add the lemon juice with the cornstarch and the grated zest.
Mix well, this time with a hand whisk, and let the lemon curd cook, waiting for it to thicken. When we see that it has become compact, pour it into a bowl and cover it with the film in contact, letting it cool.

While we wait, let’s move on to shortcrust pastry (mistakes to avoid). Pour the sifted flour onto the work surface or into a large bowl and immediately add the butter, again cold from the fridge, in chunks. Let’s start mixing them using the fingertips and then add the eggs, the grated rind of the lemon, the sugar and the yeast.

We work the dough first in the bowl to compact it and then on the pastry board or work surface. Form a loaf and wrap it in plastic wrap letting it rest in the refrigerator for 40 minutes.

After the time of rest, we resume the dough and roll it out with a rolling pin. Then line the base of a 24-26 cm tart mold with the pastry, reaching the edges. Prick it with the tines of a fork and put a weight on it (such as dried beans or chickpeas), cooking it in the oven at 190 ° for 25-30 minutes.
When the base of the Soft tart with lemon curd it is ready, remove the weights and let it cool. As soon as it becomes cold, take the lemon curd and fill the whole base, leveling it. Finally we put in the refrigerator another 2 hours before serving.

Category: Recipes
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