French Lemon Curd Tart Recipes

FRENCH-STYLE LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

FRENCH LEMON CURD TART

Steps:

• In the bowl of a stand mixer or mixing bowl with a spatula, cream the butter and sugar for just a minute. Add the vanilla extract, salt, and egg yolk - and combine well.Tip - we do not want to add too much air into our pastry so don't cream it too much.
• Next, fold the flour and combine well but don't overwork the dough. Make a disc and wrap it in plastic wrap. Chill in the fridge for at least two hours or overnight. Until firm enough to roll. Tip - overworking the dough will activate the gluten and make the pastry tough.
• Dust the work surface lightly with flour and roll the chilled dough to about 1/4 inch thickness. Tip - roll carefully from the center out turning as you go. This is a delicate pastry that breaks easily but is easy to patch up.
• Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.Tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.Tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with curd so no one will see the patches ????
• Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
• Preheat the oven at 375°F / 190°C / Gas Mark 5
• Line the chilled dough with parchment paper and fill it with baking beans or pie weights. Tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
• Continue to bake the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely coldTip - this is a fully baked tart shell and can be used to add any filling once cooled completely.
• Place a saucepan with 2-inches of water on medium heat. You will need a heat-proof bowl that can be set on the saucepan.
• In the bowl over the saucepan- add the egg yolks, egg, salt, cornstarch, and sugar. Don't place it over the saucepan yet.
• Whisk until light, and fluffy. The sugar should almost melt. Gradually, add the lemon juice and lemon zest.
• Place the bowl on the saucepan and continue to whisk as the mixture thickens. The mixture should cook gently with the steam from the water in the saucepan below.Tip - while you don't want the heat too high you also don't want it too low otherwise it will take too long to cook.
• Continue to stir and cook until it thickens enough to coats the back of your wooden spoon. About 10 to 15 minutes Depending on the heat it can take up to 20 minutes. Remove from heat. Tip - if the curd is too thin it will not set when chilled in the tart. so make sure the curd is thick and coats the back of the spoon thickly.
• Gradually add cubes of chilled butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.
• Once all the butter is incorporated, strain it through a mesh or a strainer. Tip - it is essential to strain the curd so you remove the zest as well as any cooked eggs. This way the tart will be smooth and creamy
• Wrap with plastic wrap making sure the plastic touches the top surface of the curd to prevent skin from forming. Tip- this lemon curd can be poured into a mason jar and used as a condiment over toast etc.
• Pour the lemon curd into the baked and cooled tart shell. Let chill in the fridge for a few hours.Tip - the tart will set in about 4 hours but it is best to leave overnight. A chilled tart tastes better and cuts nicer slices too.
• Dust with powdered sugar. Garnish with lemon slices.

LEMON CURD TART

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• 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.

FRENCH LEMON-APRICOT TART

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.