Saturday, March 16, 2013

 Lemon Curd Tart with Lemon/Almond Crust:

                              For the tart base/shell:

                 1 stick butter  (at room temperature)                     1/2 cup sugar 
                 1/ cup peeled ground almonds                               a pinch of salt
                 1 1/4 cups all purpose flour                                   2 tablespoons rind of lemon




 Press the prepared dough
into the
     tart pan and chill until firm
Mix the butter and sugar together in a food processor until they are just combined. Add the vanilla. In a medium bowl sift together the flour, lemon rind, ground almonds and salt then add them to the butter and sugar mixture. Mix on low speed until the mixture starts to come together. Transfer onto a surface dusted with flour and shape into a flat disc. Press the dough into a 10" round or rectangle false bottom tart pan. Chill until firm. 
 
 
 
 
Bake the shell to a light golden color
Line the chilled tart with foil and fill with beans or rice. Pre-heat oven to 350 degrees.
Bake for 20 minutes. Remove the foil with beans, prick the tart all over with the tips of a fork, and bake again for 20 to 25 minutes or until lightly browned.  Allow to cool at room temperature. 
 

Fill the baked tart shell with the lemon curd and just
before serving top with fresh cut mango slices and a couple of tablespoons of cream!
For the lemon curd:
4 lemons at room temperature -  1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
2 teaspoons whipping cream
1cup sliced mango

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room temperature.
Just before serving pour the whipping cream on top and swirl quickly into the lemon curd. Top with sliced mango.
 
 
 

1 comment:

Farhana Sahibzada said...

To me lemon and almonds are like a match made in heaven! In my version of the lemon curd tart that's exactly what I have done- added ground almond and lemon zest to the base. I love the false bottom pans, and here I used a rectangular one for the base, but you can make it in any shape or size pan of your preference. Enjoy!