Happy Pi Day!
Today is a beautiful day here and in honor of the sunny Spring weather I am in the mood for a lemon tart. I am going to try my hand at some mini Tart an Citron. I am so excited.
I started with a half recipe of Easy Dessert Tart Crust from Chowhound. I was not sure how much this would make since the original recipe was for a 9 inch tart case, but half worked out perfectly and I had just enough crust for 4 mini tarts.
Next, I made a lemon curd recipe from prettysimplesweet.com. The recipe is so simple and easy, this coming from someone who has trouble making pudding pud.
Here is my wonderful day of baking.
- 4 tbs salted butter (if using unsalted butter, add a pinch of salt)
- 1 1/2 tbs sugar
- 1/2 cup plus 1 tbs all-purpose flour
- Heat the oven to 350°F and arrange a rack in the middle. Combine the butter and sugar, in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
- Sprinkle the dough over the bottom of your mini tart cases. I used silicon cases for easy removal. Using your fingers, evenly press the dough into the bottom and up the sides of the cases.
- Cover the tart shells with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick them all over with a fork and bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
Lemon Curd Tart
- Fully baked and cooled tart crust(s)
- 3 whole eggs
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice (2-3 lemons for both zest and juice)
- 1/4 cup double cream
- ½ cup unsalted butter, cut into small pieces
- In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick. For me it was 20 minutes, but it could be less. If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled.