Evening treat? a Lemon curd Tart
Lemon tart is my favourite thing however I like it zesty, zingy, kicking your tongue and palate in such a way that all you want to do is to go for another slice. Here is one recipe I made one evening as I wanted to end my dinner on a high note. To be honest I have been trying for a while to find the right balance between all the ingredients and I believe this one is THE ONE!
You will need:
– The dough:
150gr plain flour
100gr Almond powder
150gr diced, cold butter
50gr caster sugar
– Lemon curd:
175gr caster sugar
180ml lemon juice (roughly 4 lemons)
grated lemon zest (2 lemons)
1tsp Agar Agar
a fluted tin tart 20cm diameter
– To do the base:
A tip: it is better to do it ahead and leave it in the fridge at least 24hrs or freeze it and use it when you need it. It would improve the crumble of the dough.
In a food processor pour the flour, the almond powder and the butter.
Mix it until you get a crumble.
in a small bowl whisk the egg and add a tbsp of cold water
Pour into the food process while turning and stop when you get a dough.
On a floured worktop place your dough and shape a bowl.
Cover with cling film and place it in the fridge until you need it.
Turn your oven 190 C
Roll the dough on a floured worktop and place it in your fluted tin tart
Place a baking sheet on top with some ceramic breaking beans and cook it blind for 15 mn.
remove the baking sheet and cook it for an other 5mn until the pastry is golden.
Meanwhile prepare the lemon curd.
– To do the Lemon curd:
In a pan place your eggs and whisk them.
Add the sugar, the zest of the two lemons and your butter
In a separate bowl pour your lemon juice and mix it with a tsp of Agar Agar. Pour it in your pan with the other ingredients.
Place it on a medium heat and whisk constantly until your mixture thicken and cover the back of a wooden spoon. Let it cook another 5mm while turning. Then pour the lemon curd in your pastry and let it set and cool.
Enjoy with a nice coffee or with a bit of melted chocolate on the top or with some fresh strawberries… well the possibilities are endless!